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Chocolate Ganache French Macarons

Classic French Macaron shells dusted with cocoa powder and filled with a perfectly smooth chocolate ganache
Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 45 minutes
Servings 30 macarons
Calories 76kcal

Ingredients

For 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

For Ganache:

  • cup plus 1 tablespoon (85 grams) heavy cream
  • ½ cup (85 grams) chocolate chips

Instructions

For Macarons:

  • 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.

For Ganache:

  • 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.

Nutrition

Serving: 1macaron | Calories: 76kcal | Carbohydrates: 10.8g | Protein: 1.4g | Fat: 3.1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 7mg | Potassium: 17mg | Fiber: 0.5g | Sugar: 9.7g | Calcium: 6mg