Name: Chocolate Macaron Filled with Chocolate Ganache Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 8 min
Cuisine: American
Ingredients: 50 grams almond flour; 114 grams powdered sugar; 7 grams cocoa powder; 57 grams egg whites (aged overnight in the fridge and brought to room temperature); ⅛ teaspoon cream of tartar; 28 grams granulated sugar; ½ teaspoon vanilla extract; 1 pinch salt; 2 ounces heavy cream; 2.5 ounces semisweet, milk, or dark chocolate; ½ teaspoon vanilla extract; ⅛ teaspoon salt

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There is something utterly magical about a Chocolate Macaron Filled with Chocolate Ganache Recipe that truly captures the heart of any dessert lover. These delicate little cookies offer the perfect combination of crisp outer shells with a chewy interior, harmoniously complemented by a rich, silky chocolate ganache filling. Whether you’re an experienced baker or just dipping your toes into the world of macarons, this recipe promises an enjoyable and rewarding baking experience that delivers impressive results and makes your kitchen smell like pure happiness.

Ingredients You’ll Need

Seven clear glass bowls sit on a white marbled surface, each holding different ingredients. In the top row from left to right are melted yellow butter, white granulated sugar, white powder baking soda, and dark brown vanilla extract. Below them, in the bottom row from left to right, are white powdered sugar, light brown almond flour, dark brown cocoa powder, and a small bowl of salt. The bowls vary in size, with the powdered sugar and almond flour bowls being the largest, and the salt bowl being the smallest. The overall setting is clean and simple with the bowls evenly spaced in two rows. photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this recipe is refreshingly simple, but each one plays a crucial role in creating the iconic texture and flavor of the chocolate macarons. From the finely ground almond flour to the smooth ganache, every component provides a building block to your masterpiece.

Almond flour (50 grams): Ensures the classic tender, nutty base of the macaron shell.
Powdered sugar (114 grams): Adds sweetness and helps create a smooth batter texture.
Cocoa powder (7 grams): Delivers deep chocolate flavor and a beautiful, rich color.
Egg whites (57 grams, aged overnight): Provide the crucial airy structure for light, crisp shells.
Cream of tartar (⅛ teaspoon): Stabilizes the meringue for perfect peaks.
Granulated sugar (28 grams): Sweetens and supports meringue firmness.
Vanilla extract (½ teaspoon): Enhances flavor complexity with a touch of warmth.
Salt (1 pinch): Balances sweetness and elevates chocolate notes.
Heavy cream (2 ounces, for ganache): Creates a silkiness that transforms the filling.
Semisweet, milk, or dark chocolate (2.5 ounces): The soul of the ganache, offering luscious chocolate richness.
Vanilla (½ teaspoon) and salt (⅛ teaspoon) for ganache: Add depth and balance to the chocolate filling.

How to Make Chocolate Macaron Filled with Chocolate Ganache Recipe

Step 1: Preparing the Macaron Shells

Begin by preheating your oven to 320ºF and lining your baking sheet with parchment paper and a macaron template, ensuring consistent shapes and sizes. Sifting your powdered sugar, cocoa powder, salt, and almond flour twice, then pulsing this mixture in a food processor, guarantees a fine, homogenous powder crucial for smooth shells. Whipping the aged egg whites low and slow initially helps build volume gently; then slowly adding granulated sugar in thirds strengthens the meringue. As the meringue reaches soft peaks, add cream of tartar and then vanilla, whipping to firm, glossy peaks that will hold their shape.

Step 2: Folding to Perfection

Gently fold one-third of the almond mixture into the meringue using a light hand to avoid deflating the air you’ve just whipped in. The secret to the perfect macaron batter lies in this folding stage where patience is key. The batter should flow like lava, forming a ribbon that slowly dissolves back onto itself when dropped from the spatula. This consistency ensures your shells will have that signature chewy-crisp texture without hollows.

Step 3: Piping and Resting

Pipe small rounds approximately 1 inch wide, using a template if that makes you feel more confident—consistency is your friend here. Gently drop the baking pan onto your work surface a few times to remove large air bubbles and smooth out any uneven surfaces with a damp fingertip. Now, patience calls again as you let these rounds rest uncovered for about 30 minutes or until a dry crust forms. This resting period is what helps create the iconic macaron “feet” during baking.

Step 4: Baking the Macarons

Place your rested shells into the oven and bake for 14-15 minutes until lightly browned. If the desired color or texture hasn’t been reached, an extra minute or so won’t hurt. Let the cookies cool completely before attempting to peel them off the parchment—if any stick, it’s a sign they need a little more baking next time. Perfectly baked shells will peel cleanly, promising delicate but sturdy cookies ready to be filled.

Step 5: Making the Chocolate Ganache Filling

For the luscious chocolate ganache, simply heat heavy cream and chopped chocolate together in short bursts, allowing it to rest before whisking until smooth. Cooling the ganache in the refrigerator to a peanut butter-like consistency ensures it’s easy to pipe without oozing. A touch of vanilla and salt adds that finishing touch that ties flavors beautifully.

Step 6: Assembling Your Macarons

Pair your macaron shells by size, piping a generous amount of ganache on one half before sandwiching with its mate. The contrast of crisp shell and smooth filling is heavenly and showcases the triumph of your diligent baking effort. Store your filled macarons in the refrigerator to help the flavors meld overnight for best taste.

How to Serve Chocolate Macaron Filled with Chocolate Ganache Recipe

Three chocolate macarons stacked on a white marbled surface. Each macaron has two smooth, round, light brown shells with a slightly rough edge texture, sandwiching a dark, thick, creamy chocolate filling. The macarons are close together, with one resting on its side leaning against the other two, giving a clear view of the layers. The background is softly blurred, placing focus on the macarons. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While these macarons are a work of art in their own right, a delicate dusting of powdered sugar or a tiny sprinkle of edible gold flakes can elevate their presentation to a completely new level. For chocolate lovers, a light drizzle of melted chocolate or a small piece of chocolate shard on top makes them irresistible to the eye and the palate.

Side Dishes

Serve your macarons alongside a cup of rich espresso, creamy hot chocolate, or even a floral tea like jasmine or Earl Grey. The luxurious chocolate flavor of these macarons pairs exceptionally well with beverages that provide contrast or complement the sweetness while cleansing the palate for another bite.

Creative Ways to Present

Stacked in a tiered dessert stand or nestled inside pretty gift boxes, these macarons make stunning edible gifts or impressive centerpieces at any gathering. Consider plating them with fresh berries or edible flowers for a burst of color and freshness that complements the deep chocolate taste.

Make Ahead and Storage

Storing Leftovers

Leftover macarons stay delightful for up to five days in an airtight container refrigerated, keeping their crisp shells and smooth ganache fresh. Just bring them to room temperature for about 15 minutes before serving, so that the ganache softens to its luscious best.

Freezing

You can freeze unfilled macaron shells for up to six months in an airtight container, which makes it easier to prepare in advance for big occasions. Thaw them overnight in the refrigerator and fill with ganache fresh before serving for that just-baked experience any time you want.

Reheating

Avoid microwaving macarons as this can easily ruin their texture. Instead, allow refrigerated or frozen macarons to come to room temperature naturally. A light warm-up in a low-temperature oven for just a minute or two can help restore crispiness if needed, but usually, they’re best enjoyed as is.

FAQs

Why do my macarons have hollow shells?

Hollow shells often result from overmixing the batter or baking at too high a temperature. Ensuring proper folding technique and correct oven temperature are key to perfect macarons with a chewy interior.

Can I use natural cocoa powder for the shells?

Yes, but natural cocoa powder is more acidic and can slightly affect the batter’s chemistry and color. Dutch-processed cocoa is typically preferred for consistent results and a deeper chocolate flavor.

How important is aging the egg whites?

Aging egg whites by refrigerating overnight helps reduce excess moisture, resulting in better meringue stability and volume. It’s a simple tip that can make a noticeable difference in your final product.

Is it necessary to pipe the macarons using a template?

While not absolutely required, using a template helps ensure uniform size and shape, which is important for even baking and pairing shells for filling. It’s especially helpful for beginners.

Can I substitute the chocolate ganache with another filling?

Definitely! While the ganache perfectly complements the chocolate shells, you can experiment with fillings like raspberry jam, salted caramel, or even flavored buttercream to customize your macarons.

Final Thoughts

Baking the Chocolate Macaron Filled with Chocolate Ganache Recipe is truly a joyful journey into the art of delicate, flavor-packed desserts. Each step offers a moment to learn and appreciate the balance of technique and indulgence. If you’ve been dreaming of mastering macarons or simply want to impress your loved ones with a stunning homemade treat, this recipe is your perfect starting point. Get ready to fill your kitchen with the irresistible aroma of chocolate and create memories that taste as sweet as they feel!