Chocolate Ganache Macarons have a classic french macaron shell that has been dusted with cocoa powder and filled with a silky chocolate ganache filling.
If I am looking for a chocolate macaron recipe I want it to be exactly like these Chocolate Ganache Macarons. The shell is perfectly sweet with just a sprinkling of cocoa powder over the top. This complements the richness of the chocolate ganache and creates the perfect chocolate macaron. The chocolate isn't overpowering, as some can be, and it's not too subtle. I am convinced that chocolate macarons don't get much better than this!
Macarons are one of my favorite things to make, but they are definitely tricky. They have a mind of their own and one wrong step in the recipe can totally change the end result. BUT they are also so fun to make, a major win when you get them right, and delicious no matter how they end up looking.
That being said, it is so possible to master macarons. I compiled a Step-by-Step Macaron post with all of my best tips and tricks for making the best macarons possible. It has all of the steps and tools that I use every time I make macarons and I can promise you it will get you closer to being a macaron master!
Ingredients for Chocolate Ganache Macarons:
Ingredients for french macaron shell:
- Almond Flour. Be sure that you are using almond flour and not almond meal.
- Powdered Sugar. This will aid in the flavor and structure of the finished macarons.
- Egg Whites. Having your egg whites at room temperature will make it easier to whip them.
- Granulated Sugar. Sugar will give structure to the beaten egg whites.
Ingredients for chocolate ganache macaron filling:
- Heavy cream. This will make your chocolate ganache creamy and smooth.
- Chocolate. I like to use semi-sweet, but you can choose whatever chocolate you like best.
- If possible, make your macarons on a less humid day. You will need to rest the macarons for longer and they might not turn out as well on a humid day.
- Don’t over-mix the batter. You only need to macaronage until you can make a figure 8 with the batter. If you over-mix the macarons will spread too much.
- Wipe the bowl down with vinegar before adding the egg whites to whip. Even a speck of leftover dish soap or fat (egg yolk, butter, etc.) will inhibit the egg whites from whipping up properly.
- Let the macarons rest before eating. Macarons are best when they have matured for 12 or so hours. So after you fill the macarons, let them rest overnight for the best flavor.
How to make Chocoalte Ganache Macarons:
French Macaron Shells
STEP 2: In a food processor add the powdered sugar and almond flour and pulse until fully combined and rid of lumps. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can just sift the ingredients together.
STEP 4: Add the french meringue into the dry ingredients and begin to gently fold with a silicone spatula. This process is called macaronage. You will know the batter is ready when the ingredients are fully combined and not streaky. You should be able to hold the spatula above the bowl and draw a figure 8 smoothly without the batter breaking off. Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared cookie sheet.
STEP 5: Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles.
STEP 6: Dust the cocoa powder over the wet macaron shells.
STEP 6: Let the chocolate macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger.
STEP 7: Preheat the oven to 280 degrees (F). This is the temperature that I have found works well for my oven, but you may need to play around with the temperature.
STEP 8: Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet, bake for another 5 minutes, and rotate the cookie sheet again, bake for 5 minutes. 15 minutes in total.
STEP 9: Remove from the oven and allow to cool completely. They should peel off the mat easily.
STEP 10: When the chocolate macarons are cooled peel them off of the mat and match each shell to another that is the same size.
Chocolate Ganache Macaron Filling
Step 1: In a small saucepan heat the heavy cream over low heat until lightly boiling.
Step 2: Remove the pan from heat and add the chocolate chips. Allow to sit for five minutes.
Step 3: Next, use a whisk to slowly stir the mixture together until everything is melted and fully incorporated.
Step 4: Remove the ganache from heat and transfer to a small bowl. Cover the surface of the ganache with plastic wrap and place in the fridge to firm up. Stir every 5 minutes to speed up the cooling process. The chocolate ganache needs to be completely cooled in order for it to be firm enough.
Chocolate Ganache Macaron Assembly
STEP 1: Transfer the ganache to a piping bag fitted with a piping tip and pipe your desired amount onto the inside of one of the macaron shells and then sandwich it with another macaron shell for the perfect Chocolate Ganache Macarons!
More Macaron Recipes
- Earl Grey French Macarons- These macaron shells are flavored with earl grey tea leaves and filled with honey buttercream.
- Pumpkin Spice Cheesecake Macarons- Pumpkin spice french macarons filled with a creamy cheesecake filling.
- Snickerdoodle Macarons- A snickerdoodle flavored shell filled with a sweet snickerdoodle filling.
- Mint Macarons- French macaron shells filled with a minty white chocolate ganache filling.
Disclosure: This post may contain affiliate links, meaning, at no extra cost to you, I may earn a commission if you click a link and buy something.
Like this post? Visit my Recipe page to see more like it!
Chocolate Ganache French Macarons
- 3 large (100 grams) egg whites
- ¼ cup (50 grams) granulated sugar
- 1 ⅔ cup (200 grams) powdered sugar
- 1 cup (110 grams) almond flour
- cocoa powder for dusting
- ⅓ cup plus 1 tablespoon (85 grams) heavy cream
- ½ cup (85 grams) chocolate chips
- Line a cookie sheet with a silicone mat or you can use parchment paper if you don't have one.
- Using a food processor, pulse the powdered sugar and almond flour until fully combined and rid of lumps. Sift the combined dry ingredients into a large bowl. If you do not have a food processor you can just sift.
- In a medium bowl, prepare the french meringue. Beat the egg whites on low speed with a hand mixer until they get frothy. Increase the speed and slowly add the sugar. Beat until stiff peaks form. If you want to add any food coloring, do it now, but use it sparingly or you will make the meringue too liquidy.
- Add the french meringue into the dry ingredients and begin to gently fold. The batter should be fully combined and not streaky. When you are able to make a figure 8 with the batter in one motion, the batter is ready. If it is too runny it has been over-mixed.
- Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks on to the silicone mat.
- Tap the cookie sheet on the countertop 3 or 4 times to get rid of any air bubbles. Use a toothpick to pop any remaining air bubbles.
- Lightly dust the cocoa powder over the top of the macarons.
- Allow the macarons to rest for an hour or until the tops of the macarons have dried. You will be able to gently run your finger over them without anyting getting on your finger.
- Preheat the oven to 280 degrees (F).
- Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet and bake for another 5 minutes, rotate the pan one last time and bake for 3 minutes. 13 minutes in total.
- Remove from oven and allow to cool completely on the cookie sheet.
- If the macarons were baked correctly they should easily peel off of the silicone mat.
- In a small saucepan heat the heavy cream over medium heat.
- When the cream comes to a light boil turn off the heat and add the chocoalte chips. Allow to sit for 5 minutes.
- Use a whisk to slowly stir the ingredients together until the chocolate is fully melted.
- Transfer the ganache to a small bowl and cover the surface of the ganache with plastice wrap. Place in fridge until fully cooled and thick.
- Transfer the ganache to a piping bag and pipe your desired amount onto the inside of a macaron shell. Sandwhich another macaron shell on top.