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Foolproof French Chocolate Macarons with Silky Chocolate Ganache Filling

A stack of rich, dark chocolate macarons filled with glossy ganache, one cut in half showing the texture.
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Make elegant, decadent chocolate macarons with crisp shells and a rich, velvety chocolate ganache filling. Follow these steps to achieve the perfect macaron foot and chewy texture.

Ingredients

Scale
  • 100g aged egg whites (room temperature)
  • 100g granulated sugar
  • 100g almond flour, finely ground
  • 100g powdered sugar
  • 25g unsweetened cocoa powder, sifted
  • Pinch of cream of tartar (optional)
  • 1/4 tsp salt
  • For the Ganache Filling: 100g dark chocolate, finely chopped
  • For the Ganache Filling: 100ml heavy cream
  • For the Ganache Filling: 1 tbsp unsalted butter, softened

Instructions

  1. Prepare the dry ingredients: Sift the almond flour, powdered sugar, and cocoa powder together twice. Discard any large pieces left in the sieve.
  2. Make the French Meringue: In a clean, grease-free bowl, beat the egg whites with the cream of tartar (if using) until foamy. Gradually add the granulated sugar while beating until stiff, glossy peaks form. The meringue should hold its shape when you lift the whisk.
  3. Macaronage: Gently fold the dry ingredients into the meringue in three additions. Use a spatula to cut down the middle and sweep up the side of the bowl. Stop folding when the batter flows like slow-moving lava (this is the ribbon stage). Do not overmix.
  4. Pipe the Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto baking sheets lined with parchment paper or silicone mats. Tap the baking sheets firmly on the counter several times to release trapped air bubbles.
  5. Rest the Shells: Let the piped macarons sit at room temperature until a slight skin forms on the surface. You should be able to lightly touch the top without batter sticking to your finger. This takes 30 to 60 minutes depending on humidity.
  6. Bake the Macarons: Preheat your oven to 300°F (150°C). Bake one sheet at a time for 12 to 15 minutes. The macarons should have developed a ‘foot.’
  7. Cool and Mature: Let the shells cool completely on the baking sheet before attempting to remove them. Once cool, store them in an airtight container in the refrigerator for 24 hours to mature the texture.
  8. Make the Ganache Filling: Heat the heavy cream until just simmering. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth. Whisk in the softened butter until fully incorporated. Let the ganache cool and thicken at room temperature until pipeable.
  9. Assemble: Pipe or spread the cooled ganache onto the flat side of one macaron shell and gently sandwich it with another shell.

Notes

  • Use aged egg whites (separate them 1-2 days ahead and store them covered in the fridge) for better meringue stability.
  • Ensure your cocoa powder is finely sifted to prevent lumps in the shells.
  • If you see air bubbles after tapping, gently prick them with a toothpick before resting.
  • Baking time and temperature vary by oven; watch for the feet to form.

Nutrition

Find it online: https://cookingbycarla.com/chocolate-macarons-recipe-success/