Description
Delight in these elegant Chocolate Macarons filled with a rich Dark Chocolate Ganache. This French-inspired treat features delicate, crisp almond meringue shells infused with cocoa powder, layered with a smooth ganache made from premium dark chocolate and creamy butter. Perfect for special occasions or indulging your sweet tooth.
Ingredients
Macaron Shells
- 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)
Dark Chocolate Ganache
- 100 g Dark chocolate (70% cocoa, finely chopped)
- 100 ml Heavy cream
- 2 tbsp Unsalted butter (Room temperature)
- Pinch Sea salt
Instructions
- Assemble ingredients. Gather all components needed for the macaron shells and ganache to ensure a smooth workflow.
- Sift dry ingredients. Sift together the almond flour, confectioners’ sugar, and cocoa powder to remove lumps and create a light mixture suitable for folding into the meringue.
- Whip egg whites. Beat the aged egg whites until foamy; gradually add granulated sugar and continue whipping until stiff, glossy peaks form. Optionally add a few drops of brown gel food coloring for deeper hue.
- Fold in dry ingredients. Gently fold the sifted almond flour mixture into the meringue using a spatula, ensuring the batter ribbons smoothly without deflating the meringue.
- Pipe the shells. Transfer the batter to a piping bag and pipe 1.5-inch circles onto prepared baking sheets lined with parchment paper or silicone mats.
- Rest shells. Allow the piped shells to rest at room temperature for 30–60 minutes, or until a skin forms on the surface to avoid cracking during baking.
- Bake shells. Preheat the oven to 300°F (150°C). Bake the shells for 15–18 minutes until set and firm to the touch. Allow them to cool completely on the baking sheets.
- Prepare ganache. Heat the heavy cream until just boiling. Pour over finely chopped dark chocolate. Stir gently until smooth, then blend in the room temperature unsalted butter and a pinch of sea salt until fully incorporated.
- Assemble macarons. Pipe the ganache onto one shell and sandwich with another. Repeat for all shells, then refrigerate for best flavor and texture before serving.
Notes
- For best results, age egg whites at room temperature for 24 hours to improve meringue stability.
- Sifting dry ingredients thoroughly prevents lumpy batter and uneven shells.
- Resting the piped shells is essential to form a skin that helps achieve the classic smooth macaron surface.
- Store finished macarons in an airtight container in the refrigerator for up to 3 days.
- Allow macarons to come to room temperature before serving for optimal texture and flavor.
- Prep Time: 1 hour 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
