Chocolate Ganache Macarons

Chocolate ganache macarons are delicate French cookies made with crisp almond meringue shells and filled with a rich, silky chocolate ganache. With their smooth tops, chewy interiors, and decadent centers, these little treats are an elegant way to indulge a sweet tooth—and they’re just as fun to make as they are to eat.

Why You’ll Love This Recipe

I love how these macarons feel like a bakery-quality dessert I can make right in my own kitchen. The chocolate ganache filling is deeply satisfying without being overly sweet, and the almond shells have just the right balance of crisp and chewy. They’re beautiful, indulgent, and perfect for gifting or serving at special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the macaron shells:

• Almond flour
• Powdered sugar
• Egg whites, room temperature
• Granulated sugar
• Cream of tartar (optional, for stability)
• Unsweetened cocoa powder
• Pinch of salt

For the chocolate ganache filling:

• Heavy cream
• Semi-sweet or dark chocolate, chopped
• Butter (optional, for added richness and shine)

Directions

1. I sift together the almond flour, powdered sugar, and cocoa powder to make sure the dry mixture is very fine and smooth.
2. In a clean mixing bowl, I whip the egg whites and cream of tartar (if using) until foamy. I gradually add the granulated sugar and continue whipping to stiff, glossy peaks.
3. I gently fold the dry ingredients into the whipped egg whites using a spatula—this is the macaronage stage. I mix just until the batter flows like thick lava and forms ribbons that disappear slowly.
4. I transfer the batter into a piping bag fitted with a round tip and pipe small circles onto a parchment-lined baking sheet.
5. I tap the baking sheet on the counter a few times to release air bubbles, then let the macarons sit at room temperature for 30–60 minutes, until they form a skin and are no longer tacky to the touch.
6. I bake them at 300°F (150°C) for 15–18 minutes, then cool them completely before removing from the tray.
7. For the ganache, I heat the cream just to a simmer, pour it over the chopped chocolate, let it sit for a minute, then stir until smooth. I add a bit of butter for extra gloss if I want.
8. Once the ganache cools to a pipeable consistency, I pipe it onto half the macaron shells and top them with the remaining shells to make sandwiches.
9. I chill the assembled macarons in the fridge for 24 hours to let them mature and soften slightly before serving.

Servings and timing

This recipe makes about 20–24 macarons (sandwiched cookies).
Prep time: 30 minutes
Rest time: 30–60 minutes
Cook time: 15–18 minutes
Assembly time: 15 minutes
Total time: About 1 hour 30 minutes plus chilling

Variations

Sometimes I infuse the ganache with espresso powder or a dash of chili for a fun twist. For the shells, I’ve also added peppermint extract or used white chocolate ganache for contrast. Sprinkling a touch of sea salt on the ganache before sandwiching the shells gives a gourmet finish.

Storage/Reheating

I store the assembled macarons in an airtight container in the fridge for up to 5 days. They actually taste better after a day or two as the flavors develop. To serve, I let them sit at room temperature for 10–15 minutes. They can also be frozen for up to a month—just thaw them in the fridge overnight.

FAQs

Why are my macaron shells cracked?

That usually happens if the shells didn’t rest long enough before baking or if the oven temperature was too high. I make sure to let them form a dry skin before putting them in the oven.

Can I use a different filling?

Yes, I’ve filled these with raspberry jam, peanut butter ganache, or flavored buttercreams. Just make sure the filling isn’t too runny.

How do I know when the batter is mixed correctly?

When I lift the spatula, the batter should flow in ribbons and disappear into itself within 10–15 seconds. Overmixing or undermixing can cause problems with the shape and texture.

Do I need to age the egg whites?

Some bakers do for better consistency, but I’ve had success using room-temperature egg whites without aging. What matters most is that they whip to stiff peaks.

Can I make these without almond flour?

Traditional macarons require almond flour for their unique texture, but I’ve seen versions using sunflower seed flour for nut-free alternatives.

Conclusion

Chocolate ganache macarons are a beautiful and indulgent treat I love to make when I want to impress—or just treat myself. They may take a bit of practice, but once I get the hang of the technique, they become one of the most rewarding desserts to bake at home. With their delicate texture and rich chocolate filling, they’re always worth the effort.

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