Delicate, crisp-on-the-outside macarons with a smooth, rich chocolate ganache filling. These elegant French treats offer a perfect balance of airy almond meringue shells and intense creamy chocolate, ideal for special occasions or indulgent snacks.
Why You’ll Love This Recipe
These macarons combine the subtle nuttiness of almond flour with the deep flavor of cocoa powder, complemented by a luscious chocolate ganache filling. The contrast of the crisp shell and creamy center makes each bite a delightful experience. With a straightforward process and accessible ingredients, this recipe is perfect for both beginner and experienced bakers looking to master a classic French dessert.
Ingredients
1 cup almond flour
1 3/4 cups powdered sugar
3 large egg whites, at room temperature
1/4 cup granulated sugar
2 tablespoons cocoa powder
1/2 teaspoon vanilla extract
For the chocolate ganache filling:
4 oz dark chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat the oven to 300°F (150°C). Line baking sheets with parchment paper or silicone baking mats.
- Sift together the almond flour, powdered sugar, and cocoa powder to ensure a fine mixture.
- In a separate bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar and increase the speed to high, beating until stiff peaks form.
- Gently fold the dry ingredients into the meringue in batches until the batter flows slowly off the spatula in a thick ribbon.
- Transfer the batter to a piping bag fitted with a round tip and pipe small 1.5-inch circles onto the prepared baking sheets. Tap the trays gently to release any air bubbles.
- Allow the piped macarons to rest at room temperature for 30 to 60 minutes, or until a skin forms on the surface.
- Bake for 15-18 minutes. Remove from the oven and let cool completely before removing the macarons from the baking sheets.
- To prepare the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for a minute. Stir until smooth and add the butter, stirring until melted and glossy. Let the ganache cool until thickened but still spreadable.
- Pair similar-sized macaron shells and pipe or spread ganache onto one shell, then sandwich with the other. Chill the assembled macarons for at least one hour before serving.
Servings and Timing
Makes approximately 20-24 macarons (10-12 sandwiches)
Preparation time: 30 minutes
Resting time: 30-60 minutes
Baking time: 15-18 minutes
Chilling time: 1 hour
Total time: Approximately 2.5 hours
Variations
- Substitute dark chocolate with milk or white chocolate ganache for a sweeter flavor.
- Add a teaspoon of espresso powder to the ganache for a mocha twist.
- Use food coloring in the batter to create colorful macarons.
- Incorporate a hint of orange zest or peppermint extract into the ganache for a festive variation.
- Replace cocoa powder with matcha powder for a green tea version of the macarons.
Storage/Reheating
Store macarons in an airtight container in the refrigerator for up to 5 days. For best texture, bring them to room temperature before serving. Macarons can also be frozen for up to one month; thaw overnight in the refrigerator before serving. Avoid reheating as it may affect the texture.
FAQs
How can I tell when the meringue has reached stiff peaks?
Stiff peaks hold their shape firmly when the beaters are lifted, without collapsing.
Why do my macarons crack during baking?
Cracking can be caused by insufficient resting time before baking or oven temperature being too high.
Can I make macarons without almond flour?
Almond flour is essential for the texture and flavor of macarons. A substitute may alter the result.
How do I prevent macarons from sticking to the baking sheet?
Use parchment paper or silicone baking mats, and ensure macarons cool completely before removal.
What is the purpose of resting macarons before baking?
Resting allows a skin to form on the surface, which helps create the smooth, shiny shell and prevents cracking.
Can I prepare the ganache in advance?
Yes, ganache can be made up to a week ahead and stored in the refrigerator.
How do I fix hollow macarons?
Hollows may result from overmixing or underbaking. Proper folding and baking time are crucial.
Why are my macarons chewy instead of crisp?
Chewiness may result from insufficient drying time before baking or storing in a humid environment.
Can I use pasteurized egg whites?
Yes, pasteurized egg whites can be used and are often safer for raw egg preparations.
How long do macarons keep once assembled?
Macarons are best consumed within 3-5 days when stored properly.
Conclusion
Classic Chocolate Ganache Macarons are a sophisticated dessert that balances delicate textures and rich flavors. Although they require patience and precision, mastering this recipe rewards you with elegant treats perfect for celebrations or indulgent moments. With the right technique and attention to detail, these macarons will impress both guests and yourself.
Print
Classic Chocolate Ganache Macarons
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 15 minutes + 24 hours resting
- Yield: 20-24 macarons
- Category: Dessert
- Method: Baking, Folding, Piping
- Cuisine: French
- Diet: Vegetarian
Description
Macarons délicats et croustillants à l’extérieur, fourrés d’une onctueuse et riche ganache au chocolat. Ces élégantes gourmandises françaises offrent un équilibre parfait entre une meringue aérienne aux amandes et un chocolat intense et crémeux, idéal pour les grandes occasions ou les gourmandises.
Ingredients
- 1 tasse de farine d’amandes
- 1 3/4 tasse de sucre en poudre
- 3 gros blancs d’œufs, à température ambiante
- 1/4 tasse de sucre granulé
- 2 cuillères à soupe de cacao en poudre
- 1/2 cuillère à café d’extrait de vanille
- Pour la garniture à la ganache au chocolat :
- 4 oz de chocolat noir, haché
- 1/2 tasse de crème épaisse
- 1 cuillère à soupe de beurre non salé
Instructions
- Préchauffer le four à 150 °C. Recouvrir les plaques de cuisson de papier sulfurisé ou de tapis en silicone.
- Tamisez ensemble la farine d’amandes, le sucre glace et le cacao en poudre.
- Dans un autre bol, battre les blancs d’œufs à vitesse moyenne jusqu’à ce qu’ils soient mousseux. Ajouter progressivement le sucre cristallisé et augmenter la vitesse jusqu’à obtenir des pics fermes.
- Incorporez délicatement les ingrédients secs à la meringue par lots jusqu’à ce que la pâte s’écoule lentement de la spatule.
- Transférer la pâte dans une poche à douille munie d’une douille ronde et former de petits cercles de 3,8 cm sur des plaques de cuisson. Tapoter délicatement la plaque pour faire sortir les bulles d’air.
- Laissez reposer les macarons à température ambiante pendant 30 à 60 minutes jusqu’à ce qu’une peau se forme à la surface.
- Cuire au four pendant 15 à 18 minutes. Laisser refroidir complètement avant de démouler.
- Pour réaliser la ganache, faites chauffer la crème épaisse dans une petite casserole jusqu’à ce qu’elle commence à frémir. Versez-la sur le chocolat noir haché et laissez reposer 2 à 3 minutes.
- Remuer délicatement jusqu’à obtenir une consistance lisse, puis incorporer le beurre doux. Laisser refroidir à température ambiante jusqu’à ce que la préparation épaississe, mais reste tartinable.
- Associez les macarons par taille et dressez ou étalez la ganache sur le côté plat d’un macaron, puis superposez-le avec un autre.
- Réfrigérez les macarons assemblés pendant au moins 24 heures avant de servir pour une texture et une saveur optimales.
Notes
- Assurez-vous que les blancs d’œufs sont à température ambiante pour un volume de meringue optimal.
- Le repos des macarons est essentiel pour développer une peau lisse et éviter les fissures pendant la cuisson.
- Utilisez un tapis en silicone ou du papier sulfurisé pour éviter que cela ne colle.
- Laissez les macarons mûrir au réfrigérateur pour rehausser leur saveur et leur texture.
Nutrition
- Serving Size: 2 macarons
- Calories: 150
- Sugar: 20g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
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