Dark Chocolate Ganache Macarons

Dark Chocolate Ganache Macarons // FoodNouveau.com

Among the rainbow of flavors you can infuse into French macarons, dark chocolate has got to be one of the most popular. I sure know my Dark Chocolate Ganache Macarons are always a hit: the combination of rich and creamy ganache combined and crunchy macarons shells is just irresistible.

Never made French macarons? Here are helpful resources to get you started:

Makes about 56 shells, or 28 assembled macarons.

Dark Chocolate Ganache Macarons
Save Recipe


For the shells
3 egg whites (from large eggs)
7 oz [200 g] powdered sugar
4.4 oz [125 g] almond flour
1 oz [30 g] granulated sugar
For the ganache filling
4.2 oz [120 g] dark chocolate (70% cocoa content)
2.8 oz [80 g] unsalted butter, or dairy-free buttery spread
1 oz [30 g] regular heavy cream (35% fat content), or soy cream
To decorate the shells
Cocoa nibs (optional)


Make the ganache: In a double boiler or the microwave, melt the chocolate, butter, and cream together. Mix well, take off the heat and let cool. Transfer to an airtight container and reserve. Place in the refrigerator if you want the ganache to firm up faster.

Make the macarons: Finely grind the powdered sugar, almond meal and cocoa in a food processor. Sift mixture to make sure no lumps or bigger bits of almonds are left.

Whisk the egg whites on medium/high speed for a minute or two, add a tablespoon of the granulated sugar, continue beating and add the remaining sugar slowly. Beat until the egg whites are stiff, dense and creamy.

Mix in some brown gel food coloring. If you don’t have brown, you can make it with basic food coloring shades using the following recipe: 1 drop green, 3 drops red, 3 drops yellow. Add three times this recipe to reach the right color. The egg mixture may look a bit orange but everything will turn out fine when you incorporate the cocoa mixture.

Delicately fold in the cocoa mixture in 2 or 3 additions. Slide your spatula all the way to the bottom of the bowl and comes back up several times to make sure no pockets of dry ingredients remain and the color is evenly blended.

Prepare the baking sheet by lining them with parchment paper. Slide macaron templates under the parchment paper, if using.

Transfer the macaron batter in a pastry bag fitted with a ½-inch [1.25-cm] round tip. Pipe 1½-inch [3.8-cm] rounds of batter, evenly spaced but still close to one another as they will not expand much.

Carefully slide the macaron templates off the baking sheets, if you used them. Let the shells rest on the baking sheets for 20 to 30 minutes.

Preheat the oven to 300°F (150°C) with a rack set to the middle position. Bake the macarons for 13 to 16 minutes, rotating the pan after 10 minutes.

Let the shells cool completely to room temperature before assembling them with the ganache, about an hour. Pair same sized shells together and assemble with ganache. Store the assembled macarons in an airtight container and refrigerate for one night before indulging. Always bring the macarons back to room temperature before serving.

Recipe Credit: Marie Asselin


What do you think of this recipe? Got any questions? Let's chat!

Sorry, comments are closed for this post.

Main menu