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Foolproof Chocolate Macarons with Silky Chocolate Ganache

Close-up of three rich, brown chocolate macarons filled with glossy ganache.
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A detailed recipe for making perfect, chewy chocolate macarons with smooth, rich chocolate ganache filling. Follow these steps for perfect shells and feet.

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
  • 1/4 tsp salt
  • 100g dark chocolate (60-70% cacao), finely chopped
  • 100ml heavy cream
  • 1 tbsp unsalted butter, room temperature

Instructions

  1. Prepare the dry ingredients: Sift the almond flour, powdered sugar, and cocoa powder together twice. Set aside.
  2. Make the meringue: In a clean bowl, whisk the egg whites and cream of tartar until foamy. Gradually add the granulated sugar while continuing to whisk until stiff, glossy peaks form. The meringue should hold its shape when the whisk is lifted.
  3. Macaronage: Gently fold the dry ingredients into the meringue in three additions. Fold until the batter flows like lava or a slow ribbon. Stop mixing when you can draw a figure-eight without the batter breaking immediately.
  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.
  5. Tap out air: Firmly tap the baking sheets on the counter several times to release trapped air bubbles. Use a toothpick to pop any remaining visible bubbles.
  6. Rest the shells: Let the piped shells rest at room temperature for 30 to 60 minutes until a dry skin forms. You should be able to lightly touch the surface without batter sticking to your finger.
  7. Bake: Preheat your oven to 300°F (150°C). Bake one sheet at a time for 12 to 15 minutes. The macarons are done when the ‘feet’ are set and the shell does not wiggle when gently touched.
  8. Cool: Let the shells cool completely on the pan before attempting to remove them.
  9. Make the ganache filling: Heat the heavy cream until just simmering. Pour the hot cream over the chopped 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.
  10. Assemble: Pair shells of similar size. Pipe or spread the cooled ganache onto one shell and gently top with another.

Notes

  • Use aged egg whites (separate them 1-2 days ahead and store covered in the fridge) for better meringue stability.
  • Sifting the almond flour and cocoa powder multiple times prevents grainy shells.
  • The resting time is crucial for developing the ‘feet’ and preventing cracked tops.
  • If you see no feet after baking, your batter was likely under-mixed (too stiff) or the shells were not rested long enough.

Nutrition

Find it online: https://spoonfulsnap.com/chocolate-macarons-foolproof-recipe/