Name: Chocolate Macarons with Dark Chocolate Ganache Recipe
Prep time: 1 h 15 min
Cook time: 18 min
Total time: 1 h 33 min
Cuisine: French
Ingredients: 100 g Almond flour (Super fine); 175 g Confectioners’ sugar (Sifted); 25 g Unsweetened cocoa powder (Sifted); 75 g Egg whites (Aged at room temperature for 24 hours); 75 g Granulated sugar; Brown food coloring (Gel, optional); 100 g Dark chocolate (70% cocoa, finely chopped); 100 ml Heavy cream; 2 tbsp Unsalted butter (Room temperature); Pinch Sea salt

Jump to Recipe· 4.1 from 76 reviews

If you have a sweet spot for delicate, melt-in-your-mouth treats, this Chocolate Macarons with Dark Chocolate Ganache Recipe will quickly become one of your favorites. These elegant little delights combine the perfect crisp shell with a tender interior, paired beautifully with a rich, velvety dark chocolate ganache. Every bite offers a sophisticated balance of flavors and textures that’s truly irresistible—making them a show-stopping dessert for any occasion or simply a special treat to savor with a cup of coffee or tea.

Ingredients You’ll Need

Several bowls and containers are arranged on a white marbled surface, each holding a baking ingredient. In the top left, a white bowl is filled with a mound of pale flour. To its right, a blue bowl holds thick, dark chocolate chunks. Below the flour, a small white bowl contains light brown cocoa powder, while a larger white plate in the center holds a heap of finely ground dark cocoa powder. Next to it is a small bowl with darker brown powder. To the right, a white oval plate carries thick slices of pale yellow butter, and next to it is a clear glass cup filled with white milk. On the bottom left, an egg carton shows six brown eggs, and above that, half an egg yolk is visible in a small white bowl. The overall look is warm and natural, with ingredients ready for baking. photo taken with an iphone --ar 4:5 --v 7

This recipe relies on ingredients that are straightforward yet essential in creating those iconic macarons. Each element—from the super fine almond flour for that signature nutty base to the aged egg whites that create the perfect meringue—plays a crucial role in texture, flavor, and color.

100 g Almond flour (Super fine): Ensures a smooth, nutty base providing that classic macaron chew.
175 g Confectioners’ sugar (Sifted): Adds sweetness and helps create a silky batter texture.
25 g Unsweetened cocoa powder (Sifted): Gives a deep chocolate flavor and a beautiful brown hue.
75 g Egg whites (Aged at room temperature 24 hrs): Aged whites whip more easily to form stiff, glossy peaks for ideal meringue.
75 g Granulated sugar: Stabilizes the meringue and sweetens without weighing it down.
Brown food coloring (Gel, optional): Enhances the rich color of the shells without adding liquid.
100 g Dark chocolate (70% cocoa) (Finely chopped): The backbone of the ganache, delivering intense, bittersweet chocolate notes.
100 ml Heavy cream: Adds luscious creaminess to the ganache, ensuring it sets just right.
2 tbsp Unsalted butter (Room temperature): Adds a silky finish and richness to the ganache.
Pinch Sea salt: Balances and enhances the chocolate’s complexity.

How to Make Chocolate Macarons with Dark Chocolate Ganache Recipe

Step 1: Prepare Your Dry Ingredients

Start by sifting together the almond flour, confectioners’ sugar, and cocoa powder. This step is key to avoiding lumps and ensuring your batter has that fine texture that makes macarons so delicate and smooth. Take your time here—patience pays off with a velvety shell every time.

Step 2: Whip the Egg Whites

Next, whip your aged egg whites to stiff, glossy peaks while gradually adding the granulated sugar. Achieving this perfect meringue gives the macaron shells their signature rise and lightness. You’ll know you’ve nailed it when the peaks hold firm without drooping.

Step 3: Fold in the Dry Ingredients

Gently fold the dry sifted mixture into the meringue, using a slow, deliberate motion. The goal is to create a batter that flows like lava—smooth and ribbon-like. This folding technique prevents deflating your meringue while ensuring even distribution of ingredients.

Step 4: Pipe Your Shells

Fit a piping bag with a round tip and pipe out 1.5-inch circles onto prepared parchment-lined baking sheets. Consistency here is key to uniform cookies that bake evenly. A gentle tap of the baking sheet helps settle any air bubbles, which could otherwise cause cracking.

Step 5: Rest the Shells

Allow the piped shells to rest at room temperature until a skin forms on top. This usually takes between 30 to 60 minutes. This step is vital because it prevents cracking and helps your macarons develop their prized “feet” during baking.

Step 6: Bake the Shells

Bake in a preheated oven at 300°F (150°C) for 15 to 18 minutes. They should come out crisp on the outside yet tender inside. After baking, let them cool completely on the tray before handling to maintain their delicate structure.

Step 7: Make the Dark Chocolate Ganache

Heat the heavy cream until just about to boil, then pour it over the finely chopped dark chocolate. Let it sit for a minute, then stir gently until silky and smooth. Finally, mix in the room temperature butter and a pinch of sea salt to give the ganache that irresistible richness and balance.

Step 8: Assemble Your Macarons

Once your shells are completely cool, pipe a dollop of ganache onto the flat side of one shell and sandwich it with another. Press gently to spread the ganache evenly without cracking the shells. Refrigerate them for a few hours to let the flavors marry beautifully.

How to Serve Chocolate Macarons with Dark Chocolate Ganache Recipe

A group of seven chocolate macarons sits close together in a white plate, each macaron showing two smooth, slightly shiny light brown shells with a delicate texture and a crinkled edge. Between the shells is a thick layer of glossy dark chocolate filling, which is slightly filled over the edge on some macarons. The plate rests on a white marbled surface. The image is clear and bright, showing the rich color contrast between the shells and the chocolate filling. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a touch of elegance by sprinkling edible gold flakes or a light dusting of cocoa powder on top of each macaron. For a subtle crunch, finely chopped nuts or sea salt flakes complement the rich ganache beautifully without overpowering the delicate shells.

Side Dishes

Pair these exquisite macarons with a simple cup of espresso or chai tea to bring out their rich chocolate flavor. Fresh berries or a light dollop of whipped cream can offer a refreshing counterpoint to the intense sweetness, making your dessert experience even more memorable.

Creative Ways to Present

Arrange your macarons on a tiered dessert stand alongside other petite sweets for an impressive display. Wrapping them in clear cellophane bags tied with ribbons makes them perfect gifts for friends or party favors. You can also serve them chilled for a slightly firmer texture or at room temperature for a melt-in-your-mouth feel.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra macarons (which could easily happen!), store them in an airtight container in the refrigerator. They keep best this way for up to 5 days, allowing the ganache to soften the shells slightly for an even better bite.

Freezing

You can freeze assembled macarons by placing them in an airtight container lined with parchment paper to prevent sticking. Freeze for up to a month, and thaw them in the fridge for several hours before serving to enjoy the full depth of flavor and texture.

Reheating

Macarons are best enjoyed chilled or at room temperature, but if you prefer, let them sit out for about 30 minutes after taking them from the fridge. Avoid microwaving, as it can ruin the delicate shell and melt the ganache unevenly.

FAQs

Can I use regular egg whites instead of aged ones?

While it’s possible, aging egg whites for 24 hours at room temperature improves their whipping ability, which is critical for getting those perfect stiff peaks and a stable meringue. If you skip aging, your shells might not rise as well.

What makes these macarons different from regular chocolate cookies?

Macarons have a crisp outer shell with a soft, chewy interior, thanks to the meringue and ground almonds. They’re more delicate and require precise technique but reward you with an elegant, melt-in-your-mouth experience that typical chocolate cookies don’t deliver.

Is it necessary to rest the shells before baking?

Absolutely! Resting allows the shells to form a thin skin, which prevents cracking and helps develop the beautiful feet during baking. Skipping this step can lead to uneven textures and less attractive macarons.

Can I substitute the dark chocolate ganache with milk or white chocolate?

Yes, you can switch to milk or white chocolate for a sweeter, creamier filling, but keep in mind that the flavor profile will be lighter and less intense. Just adjust the amount of salt accordingly to balance the sweetness.

How do I know when to stop folding the batter?

Look for a batter that falls off your spatula like a thick ribbon and slowly blends back into the rest of the mixture in about 10 seconds. Over- or under-folding can affect the texture and rise of your shells, so this balance is key for success.

Final Thoughts

There’s something truly magical about making Chocolate Macarons with Dark Chocolate Ganache Recipe—it’s a perfect blend of art and science that rewards you with stunning results and unforgettable flavors. Whether you’re impressing guests or treating yourself at home, don’t hesitate to dive in and experiment. With a little patience and love, you’ll be biting into these beautiful little treasures before you know it!