Decadent French Chocolate Macarons With Silky Ganache Filling

I fold cocoa into the shells and fill them with a plain chocolate ganache so the flavor stays deep rather than sweet. The tops need a full rest or they split as they bake.

This recipe for French Chocolate Macarons is straightforward, although it requires some attention to detail for the best results. With practice, you’ll achieve beautifully smooth and shiny macarons that are perfect for special occasions or everyday indulgence.

Delicious and Elegant Chocolate Macarons

This recipe presents a classic approach to making French chocolate macarons filled with silky ganache. The entire process takes about 1 hour and produces approximately 20 macarons, making them ideal for sharing or treating yourself.

Ingredients

1 cup almond flour
1 3/4 cups powdered sugar
1/2 cup cocoa powder
4 large egg whites aged at room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
For the Ganache Filling:
8 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter

Instructions

Prepare the Dry Ingredients: In a bowl, sift together the almond flour, powdered sugar, and cocoa powder. Set aside.
Make the Meringue: In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar and continue to beat until stiff, glossy peaks form. Stir in the vanilla extract.
Combine Mixtures: Gently fold the dry ingredients into the meringue in three parts using a spatula, being careful not to deflate the mixture. The batter should flow like lava when ready.

Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto baking sheets lined with parchment paper, spacing them about 1 inch apart. Tap the sheets firmly on the counter to remove air bubbles.
Rest the Macarons: Allow the piped macarons to rest for 30-60 minutes, or until a skin forms on the surface.
Bake: Preheat your oven to 300°F (150°C). Bake macarons for 15-18 minutes, or until they have risen and developed feet. Let them cool completely before removing from the baking sheet.

Prepare the Ganache: In a heatproof bowl, pour the heavy cream over the chopped chocolate and let sit for a few minutes. Then, heat the mixture in the microwave or over a double boiler until melted. Stir in butter until smooth. Let it cool and thicken.
Assemble: Pair the macaron shells by size, and pipe a generous amount of ganache onto the flat side of one shell. Top with another shell and gently press together.
Store: Store the assembled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld before serving.