Description
Sweet French macarons with chocolate ganache deliver pure elegance in each delicate bite. Crisp almond meringue shells and rich chocolate filling create an irresistible Parisian dessert you’ll savor with pure delight.
Ingredients
Scale
Macarons Shells:
- 100 g almond flour
- 100 g powdered sugar
- 75 g egg whites
- 50 g granulated sugar
- 1 g salt
- 10 g cocoa powder
Chocolate Ganache Filling:
- 120 g dark chocolate (70% cocoa)
- 60 ml heavy cream (1/4 cup)
- 15 g unsalted butter
- 5 g vanilla extract
Decoration:
- 10 g cocoa powder (for dusting)
- 15 g chocolate shavings
Instructions
- Sift almond flour, powdered sugar, and cocoa powder together in a large mixing bowl to ensure a smooth, lump-free mixture and create an even texture for the macaron shells.
- In a separate clean, grease-free bowl, whip egg whites with salt until soft peaks form, gradually adding granulated sugar while continuing to whip until the meringue becomes glossy and forms stiff, stable peaks.
- Gently fold the dry ingredients into the meringue using a spatula, employing a careful macaronage technique by cutting and pressing the mixture to maintain air volume while achieving a smooth, flowing consistency that resembles molten lava.
- Transfer the macaron batter into a piping bag fitted with a round tip, then pipe uniform circles onto a silicone mat or parchment-lined baking sheet, tapping the sheet firmly to release any air bubbles.
- Allow the piped shells to rest at room temperature for 30-45 minutes, developing a slight skin that will create the signature macaron “feet” during baking.
- Preheat the oven to 300°F (150°C) and bake the macaron shells for 12-15 minutes, rotating the tray halfway through to ensure even cooking.
- For the ganache, chop dark chocolate into small, uniform pieces and place in a heat-resistant bowl.
- Heat heavy cream until it just begins to simmer, then pour over the chocolate, letting it sit for 2-3 minutes before stirring until completely smooth.
- Incorporate butter and vanilla extract into the ganache, mixing until glossy and fully combined, then refrigerate for 15-20 minutes to achieve a spreadable consistency.
- Once shells and ganache have cooled, match macaron shells by size and pipe ganache onto one half, gently sandwiching with the matching shell.
- Dust assembled macarons with cocoa powder and sprinkle chocolate shavings for an elegant finish.
- Refrigerate for at least 24 hours to allow flavors to meld and texture to soften, reaching optimal taste and consistency.
Notes
- Sift dry ingredients meticulously to prevent lumps and ensure a smooth, delicate macaron texture that melts in your mouth.
- Whip egg whites in an absolutely clean, grease-free bowl to guarantee proper meringue formation and maximum volume.
- Master the macaronage technique by folding gently, using a figure-eight motion to maintain air bubbles while creating the perfect lava-like batter consistency.
- Allow piped shells to rest at room temperature, developing a slight skin that creates the iconic macaron “feet” and crisp exterior during baking.
- Use a digital kitchen scale for precise measurements, as macarons are notoriously finicky and require exact ingredient proportions.
- Control humidity in your kitchen, as moisture can prevent shells from forming properly and ruin the delicate macaron texture.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 168
- Sugar: 8 g
- Sodium: 27 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 21 mg