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Chocolate Macarons with Chocolate Ganache Recipe

ByCaroline
Jump to Recipe· 4.6 from 21 reviews

If you’re like me and adore the elegant little bite-sized magic of macarons, then this Chocolate Macarons with Chocolate Ganache Recipe is going to be your new best friend. Trust me, these aren’t just any macarons—they’re the kind that melt beautifully on your tongue with a rich chocolatey center. If you’ve ever hesitated to try macarons because they seem tricky, I’m here to walk you through every step so you can feel confident and end up with bakery-quality results right in your own kitchen.

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Why This Recipe Works

  • Perfectly Balanced Batter: The precise folding technique ensures the macaron batter isn’t over or under mixed, giving you that coveted smooth, glossy shell with just the right rise.
  • Aged Egg Whites for Stability: Using aged egg whites creates a stronger meringue for better structure, which can be a game changer if you’ve struggled with floppy shells before.
  • Deep Chocolate Flavor: I use special dark cocoa to get a rich, intense chocolate color and flavor that pairs perfectly with the silky ganache filling.
  • Creamy Ganache Filling: The luscious chocolate ganache isn’t too soft or too firm—you’ll learn how to get that perfect consistency that holds its shape but melts in your mouth.
Chocolate Macarons with Chocolate Ganache, best chocolate macaron recipe, homemade chocolate macarons, easy chocolate macaron tutorial, bakery-quality chocolate macarons - A two-layer white ceramic stand with a wooden center holds many light brown macarons filled with a thick dark chocolate layer; the macarons are drizzled with thin dark chocolate lines on top. The top layer has about eight macarons stacked closely, and the bottom layer has around twelve arranged in a loose pile. The stand is placed on a white marbled surface with soft pink and white flowers blurred in the background, giving a clean and delicate look. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Chocolate Macarons with Chocolate Ganache Recipe has an important role, and choosing quality products will really shine through in your final macarons. Let me share some little insights so you know what to look for when shopping.

Chocolate Macarons with Chocolate Ganache, best chocolate macaron recipe, homemade chocolate macarons, easy chocolate macaron tutorial, bakery-quality chocolate macarons - Flat lay of a mound of finely ground almond flour, a small heap of smooth powdered sugar, a small pile of rich dark cocoa powder, three whole brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of cream of tartar powder, a small white ceramic bowl of fine table salt, a small white ceramic bowl with clear vanilla extract, a simple white ceramic bowl filled with glossy semisweet chocolate chunks, a small white ceramic bowl of fresh heavy cream, a small white ceramic bowl containing a few cubes of unsalted butter, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Almond flour: Look for finely ground, blanched almond flour for the best texture—it’s the base of your shells, so smoothness here is key.
  • Powdered sugar: This helps the shells tenderize and sweetens without any graininess.
  • Special dark cocoa powder: This gives an intense chocolate color and flavor; Dutch-processed works as a substitute but dark is my go-to.
  • Aged egg whites: Aging egg whites overnight improves meringue stability, making your macarons much easier to master.
  • Granulated sugar: Important for creating a glossy, stiff meringue when whipped with the egg whites.
  • Cream of tartar (optional): Acts as a meringue stabilizer if you want an extra safety net during whipping.
  • Salt & vanilla extract: Classic enhancers that balance sweetness and deepen that chocolate flavor.
  • Semisweet or couverture chocolate: For an ultra-smooth ganache—quality chocolate here seriously makes a difference.
  • Heavy cream & unsalted butter: They create the rich, silky texture of the ganache that kisses the macaron shells with just the right amount of creaminess.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to think of macarons as the perfect canvas for personalization. This Chocolate Macarons with Chocolate Ganache Recipe is a fantastic base you can tweak to suit your mood, the season, or even your pantry staples.

  • Variation: Once, I swapped the vanilla for a touch of espresso extract and oh wow, it added such a dreamy mocha vibe to these macarons—I highly recommend trying this if you love coffee and chocolate together.
  • Dietary modification: If you’re looking to skip the butter in the ganache, coconut oil can be a fun swap for a subtly tropical twist, just keep the ratio the same to maintain texture.
  • Seasonal tweaks: Add a pinch of cinnamon or chili powder to the cocoa mixture for a cozy winter treat with a little heat.
  • Difficulty level: For beginners, make sure to practice that macaronage folding technique carefully—it’s the trickiest part but so worth mastering.

Step-by-Step: How I Make Chocolate Macarons with Chocolate Ganache Recipe

Step 1: Prep Like a Pro

The very first thing I do is prep all my materials and ingredients. Macarons reward careful prep. Line your baking sheets with parchment paper to avoid sticking and gather clean, dry equipment—remember, any trace of grease can deflate your meringue. Also, sift together your almond flour, powdered sugar, and cocoa powder to get rid of any lumps and ensure a silky batter. This sets you up for success.

Step 2: Whipping the Perfect Meringue

Next, beat your aged egg whites until foamy, then add cream of tartar if you’re using it. While continuing to beat, gradually add your granulated sugar, 1 tablespoon at a time. This slow addition is crucial for building that stiff, glossy meringue we all want. You’ll know you’re there when you lift the beaters and see stiff peaks that hold their shape without collapsing. Oh, and I like to add vanilla and salt at the end for flavor balance.

Step 3: The Folding Dance (Macaronage)

This part feels like an art, but with practice, it clicks. Add about a third of your dry cocoa and almond mixture to your meringue and gently fold it in using a spatula. The key is gentle but thorough folding—scrape the sides and the bottom to avoid dry pockets, and fold until the batter flows smoothly off the spatula, almost like thick lava. You want to be able to just barely draw a figure-8 without the batter breaking. Don’t rush this step—it makes all the difference for smooth shells and good feet.

Step 4: Piping & Resting

Scoop your batter into a pastry bag fitted with a round tip. Hold the bag straight up and pipe small 1½-inch circles onto your parchment-lined trays. I’ve found spacing them about 1½ inches apart gives them room to breathe and expand. After that, rap the pans firmly on the counter to pop any bubbles. This might sound weird, but the magic happens next: let the macarons rest at room temperature until they develop a dry “skin” on top—usually about 25 minutes. This step is what helps your feet form beautifully in the oven.

Step 5: Baking to Perfection

Bake one tray at a time in the center rack of your preheated 325°F (160°C) oven for 10 to 11 minutes. I like to gently rotate the tray halfway through to make sure they bake evenly. When the edges form those delicate “feet” and the tops don’t jiggle when you lightly press them, they’re done. Let them cool completely before you even think about filling.

Step 6: Whip Up the Chocolate Ganache

While the shells cool, melt your chocolate by pouring the steaming hot cream over it and letting it sit for 5 minutes—that gentle heat does all the work softening the chocolate. Stir until silky, then add butter, a pinch of salt, and vanilla. Once it’s all combined and smooth, let the ganache firm up at room temperature—it should pipe easily but not ooze.

Step 7: Assemble Your Masterpiece

Match your cooled macarons into pairs of similar size. Pipe a dollop of ganache onto the flat side of one shell, then sandwich it gently with its twin. Let the macarons marry overnight in the fridge if you can resist—they only get better with time as the ganache softens the shells slightly, creating that perfect chewy-center, crisp-edge bite.

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Tips from My Kitchen

  • Egg White Aging: I always age my egg whites a day ahead—cover the bowl with plastic wrap poked with a few holes and refrigerate. It sounds odd but this step seriously improves your meringue’s texture and stability.
  • Avoid Overmixing: Folding the batter just right is key—too much and your batter gets too runny; too little and it won’t spread smoothly. Think of it like a slow lava flow, not soup or stiff dough.
  • Resting Time is Sacred: Don’t rush the drying stage before baking. Running a fingertip over the shell to check for tackiness is your best guide—this helps the feet form beautifully and prevents cracking.
  • Use Good Chocolate: For that ganache, don’t skimp on the chocolate quality—it influences flavor and texture more than you might think.

How to Serve Chocolate Macarons with Chocolate Ganache Recipe

Chocolate Macarons with Chocolate Ganache, best chocolate macaron recipe, homemade chocolate macarons, easy chocolate macaron tutorial, bakery-quality chocolate macarons - The image shows several chocolate macarons stacked on a white plate with a wavy edge. Each macaron has two round light brown shells with a smooth texture and a dark chocolate filling in the middle. The top shells have thin dark chocolate lines drizzled on them in a crisscross pattern. The white plate sits on a folded white cloth, all placed on a white marbled surface. In the background, there are soft blurred flowers in light pink and white colors. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to dust mine lightly with cocoa powder or even a little edible gold dust for a bit of sparkle when serving guests. Sometimes I press a tiny piece of chocolate curl on top of each macaron to hint at the luscious ganache inside. It just adds a whimsical little touch and makes them feel extra special.

Side Dishes

Pair these macarons with a lightly brewed espresso or a glass of cold milk—both perfectly counterbalance the sweetness and richness. For a festive dose, I love serving them alongside fresh berries or a dollop of whipped cream to brighten the plate.

Creative Ways to Present

For birthday parties or showers, I’ve had a blast arranging these macarons stacked in a pyramid on a pretty tiered cake stand. You can even tie small ribbons around pairs for thoughtful giveaways. I once dipped the edges of the ganache in finely chopped nuts for a crunchy twist that guests adored!

Make Ahead and Storage

Storing Leftovers

Once assembled, store your macarons in an airtight container in the fridge where they stay fresh for up to two weeks. I always bring them to room temperature for 15-20 minutes before nibbling to let that ganache soften slightly again, making every bite delightfully tender.

Freezing

I’ve frozen macarons layered between parchment paper in airtight containers with great success—they keep well for several months. When you’re ready to enjoy, just thaw them in the fridge overnight and bring to room temp before serving.

Reheating

Because macarons are best enjoyed at room temperature, I don’t recommend reheating in the oven or microwave. Instead, just set them out on the counter for about 20 minutes to revive their texture. This gentle approach keeps the shells crisp and the ganache creamy.

FAQs

  1. Can I use fresh egg whites instead of aged egg whites for macarons?

    Yes, you can use fresh egg whites, but aging them for 24 hours in the fridge significantly improves their whipping ability and stability, resulting in better macaron shells. If you’re a beginner or have struggled before, aging is a helpful step to enhance your success.

  2. What’s the best way to know when the macarons have rested long enough before baking?

    The key test is the “skin” test: gently touch the top of a piped macaron with your fingertip—it should feel dry and not sticky or tacky. Resting time varies by environment but usually takes about 25 minutes. This step helps develop the feet and prevents cracks during baking.

  3. How do I know when the batter is folded properly?

    The batter should flow in a thick ribbon off your spatula that slowly settles back down; you should be able to just barely draw a figure-8 shape without the batter breaking. This balance ensures your macarons spread correctly and develop smooth tops and lovely feet.

  4. Can I make the chocolate ganache ahead of time?

    Absolutely! You can make the ganache a day or two in advance and keep it covered in the fridge. Just bring it to room temperature and whisk lightly before piping to restore its smooth consistency.

  5. What if my macarons don’t get feet or crack?

    Common causes include under or over mixing the batter, not resting the macarons long enough before baking, or oven temperature issues. Try resting until a skin forms, check your folding technique, and ensure your oven is calibrated correctly for steady heat.

Final Thoughts

This Chocolate Macarons with Chocolate Ganache Recipe holds a special place in my kitchen and heart because it brings together the thrill of baking a delicate French treat with the comfort of rich, familiar chocolate. I know macarons can feel intimidating, but with a little patience and these tips, you’re going to impress not just your friends but yourself. I can’t wait for you to try these and experience that joyful moment of biting into a crisp shell with a luscious ganache center. You’ve got this!

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Chocolate Macarons with Chocolate Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 21 reviews
  • Author: Caroline
  • Prep Time: 50 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 25 macarons
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian
Print Recipe

Description

Delight in these elegant Chocolate Macarons featuring a smooth cocoa almond shell paired with a rich chocolate ganache filling. Perfect for special occasions or an indulgent treat, this recipe guides you through creating delicate, crisp shells with a tender almond crumb and luscious ganache center.

Ingredients

Macaron Shells

  • 145 grams almond flour (1 ¼ cup)
  • 145 grams powdered sugar (1 ¼ scant cup)
  • 10 grams Special Dark cocoa powder (2 Tablespoons)
  • 110 grams (110 ml) aged egg whites at room temperature (about 3 egg whites / just under ½ cup)
  • 95 grams granulated sugar (scant ½ cup)
  • ⅛ teaspoon cream of tartar (optional)
  • ⅛ teaspoon table salt
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 8 oz (226 g) semisweet chocolate chips or chopped couverture chocolate
  • 1 cup (236 ml) heavy cream
  • 2 Tablespoons (28 g) unsalted butter
  • ⅛ heaping teaspoon salt
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare Equipment and Ingredients: Ensure all bowls, spatulas, and beaters are clean, dry, and free of grease. Line two to three baking sheets with parchment paper and set aside.
  2. Sift Dry Ingredients: Sift almond flour, powdered sugar, and cocoa powder into a medium bowl and whisk to combine evenly. Set aside.
  3. Beat Egg Whites: In a large mixing bowl, beat the aged egg whites on medium speed until foamy, about 30 seconds.
  4. Add Cream of Tartar: Add cream of tartar and continue beating on medium speed for 30 seconds.
  5. Gradually Add Sugar: While mixing, add granulated sugar one tablespoon at a time, beating for 30 seconds between each addition until all sugar is incorporated.
  6. Add Flavorings and Salt: Add vanilla extract and salt, then beat on medium to medium-high speed until stiff peaks form. The meringue should be thick and fluffy, holding peaks that don’t fold back.
  7. Fold Dry Mixture Into Meringue: Add a third of the dry cocoa mixture to the meringue and gently fold using spatula. Repeat with remaining two thirds. Fold thoroughly until the batter flows smoothly in a thick ribbon and can just barely form a figure-8 without breaking.
  8. Pipe Macarons: Transfer batter to a pastry bag fitted with a round tip. Pipe 1 ½ inch circles onto prepared baking sheets, spacing them at least 1 ½ inches apart. Firmly rap the baking sheets on the countertop 4-5 times to release air bubbles.
  9. Rest Macarons: Let macarons rest at room temperature until a dry skin forms on top, about 25 minutes. The surface should feel dry to the touch and not sticky.
  10. Bake Macarons: Preheat oven to 325°F (160°C). Bake macarons on the center rack one tray at a time for 11 minutes, turning the pan halfway through for even baking. The feet should be dry and the shells firm when done.
  11. Cool Macaron Shells: Allow all shells to cool completely before assembling with ganache.
  12. Make Chocolate Ganache: Place semisweet chocolate in a heatproof bowl. Heat heavy cream until steaming, then pour evenly over the chocolate. Cover with foil and let sit for 5 minutes. Whisk until smooth.
  13. Add Butter and Flavorings: Stir in unsalted butter, salt, and vanilla extract until the butter melts and ganache is smooth. Let ganache firm at room temperature.
  14. Assemble Macarons: Transfer ganache to a piping bag. Pair cooled macaron shells by size, pipe ganache onto one shell, then sandwich with another shell of similar size.

Notes

  • Aged Egg Whites: Aging egg whites for at least 24 hours in the refrigerator can improve meringue stability. Cover whites with plastic wrap pierced with holes. Bring to room temperature before using. This step is optional but helps achieve firmer peaks.
  • Cocoa Powder Choice: Special Dark cocoa powder offers a deeper chocolate color, but Dutch processed cocoa can be substituted for a milder flavor.
  • Storage: Store macarons in an airtight container in the refrigerator for up to two weeks. Bring to room temperature 15-20 minutes before serving for best texture.
  • Freezing: Macarons can be frozen in an airtight container for several months. Thaw in the refrigerator before serving.
  • Clean Equipment: Make sure all equipment is completely free of grease and moisture to ensure successful egg white whipping.

Nutrition

  • Serving Size: 1 macaron
  • Calories: 90 kcal
  • Sugar: 7 g
  • Sodium: 25 mg
  • Fat: 5 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 15 mg

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