Recipe
Chocolate Macarons with Dark Chocolate Ganache
Delicious chocolate macarons that taste like brownies, featuring that classic crispy macaron texture. Follow the recipe and method carefully for perfect chocolate macarons.
Time: 3 hours 
Difficulty: Moderate
Yield: 30 macaronsUdstyr
- Sugar thermometer
- Piping bags
Ingredients
Italian Meringue:
- 100 g egg whites
- 80 g water
- 250 g sugar
Macaron Shells:
- 250 g finely ground almond flour*
- 250 g powdered sugar
- 30 g cocoa
- 100 g egg whites
- 1 batch of Italian meringue (see ingredients above)
Dark Chocolate Ganache:
- 150 g quality dark chocolate
- 1 cup heavy cream
Instructions
Italian Meringue:
- Place egg whites in a bowl and prepare a hand mixer or use the bowl of a stand mixer with a whisk attachment.100 g egg whites
- In a small saucepan, combine water and sugar. Heat slowly over medium heat and monitor the temperature using a sugar thermometer. Start whipping the egg whites at high speed when the sugar-water mixture reaches 110 °C (230 °F). Whip the egg whites until stiff peaks form but do not overwhip so they become dry.80 g water, 250 g sugar
- Once the sugar-water reaches 121 °C (250 °F), remove it from the heat. Slowly add the hot syrup to the whipped egg whites while constantly whisking. Continue whisking until the meringue has cooled off (you can feel the bowl’s outer temperature, it should be room temperature).
Macaron Shells:
- In a bowl, combine almond flour, powdered sugar, and cocoa. Add egg whites and mix well.250 g finely ground almond flour*, 250 g powdered sugar, 30 g cocoa, 100 g egg whites
- Add 1/3 of the cooled Italian meringue and quickly fold in using a spatula. Add the remaining meringue gently, mixing carefully.1 batch of Italian meringue
- The mixture should be smooth, shiny, and slightly thin. Check the consistency: lift a large spoonful of batter and let it drip back into the bowl. The batter should drip in a smooth flow, not in clumps (if it does, fold more gently).
- Transfer the macaron batter to a piping bag fitted with a round tip 8-12 mm (⅓-½ inch). Line baking trays with parchment paper and draw Ø3 cm (1.2 inch) circles on the back of it, as a template. Pipe evenly round macaron shells on the template for even sized macarons.
- Let the piped macarons rest for about 20 minutes until any uneven surfaces are smoothed and they have dried slightly.
- Bake the macarons in the middle of the oven at 150 °C (302 °F) for 10-12 minutes. The shells are done when they do not move upon touching.
- Remove the baking tray from the oven and carefully transfer the macarons to a cooling rack to cool completely.
Dark Chocolate Ganache:
- Chop the dark chocolate and place it in a bowl. Heat the heavy cream in a small saucepan to just below boiling point and pour it over the chocolate. Let it sit for 2 minutes, then stir slowly with a spatula until the chocolate has melted ans you have a smooth ganache.150 g quality dark chocolate, 1 cup heavy cream
- Allow the ganache to cool until it is pipeable**. Transfer it to a piping bag fitted with a round tip.
Assembling Macarons:
- Pipe ganache onto the bottom of a macaron shell. Start from the center and pipe outward in a thin layer, stopping a little before the edge, as the ganache will spread when the top shell is placed. Repeat this process with all shells.
- Store the completed macarons in airtight containers and allow them to set in the refrigerator for 24 hours before serving for the best texture.
Notes
*Sift the almond flour if it's homemade for a finer texture.
**If the ganache becomes too firm, it can be slightly heated in the microwave for a pipeable consistency. Heat for 5-10 seconds at a time and check the consistency.
Tips for making macarons: Macarons can be a bit tricky. Read my guide to baking macarons if it's your first time.
Freezing: Macaron shells can be frozen with our without ganache filling for up to 3 months. I recommend letting your macarons set for 24 hours before freezing. Thaw macarons for 1-2 hours before serving.