I guess I could say my obsession with macarons started about 2 years ago when I had my first macaron at Lindt Cafe on Collins street in Melbourne City. They looked cute, colourful and tasted super delicious. Ofcourse at the time I wasnt sure what to expect from a macaron but these ones seemed to do the trick. Ever since then I have been on my own macaron journey where I have tasted really good macarons and others which were pretty horrible and stale. In the meantime I had decided to start trying out my own macarons from various recipes, so I mostly knew what to look for in a good macaron. With my many failed attempts at different recipes, I have finally found one that always works everytime. The recipe I use is an adaptation of the BraveTart recipe with the chocolate flavour variation. Before these chocolate macarons, I did my fair share of experimenting with coloured macarons as well as naturally flavoured pistachio and lemon, however their textures have not turned out as good as the chocolate ones. Chocolate macarons in my opinion are also the best ones! So here is my long awaited chocolate macaron with chocolate ganache filling recipe requested by many friends!
Chocolate Macarons with Chocolate Ganache Filling
Makes 35-40 macarons depending on size.
- 144g egg whites
- 215g pure icing sugar (confectionary sugar)
- 115g ground almonds
- 30g unsweetened coca powder
- 72g caster sugar
- 150ml cream
- 100g dark chocolate
- 75g milk chocolate
- pinch of salt
- Separate the egg whites atleast a night before making the macarons. I have tried aging them for as along as a week in the fridge and as short as a day before. I have found that it doesn’t make a difference the longer you age them however aging them overnight in the pantry is a good idea.
- It’s best to measure out all the dry ingredients prior to starting, so using an electronic scale measure then sift the ground almond meal, icing sugar and cocoa.
- In a separate clean bowl, add the egg whites (making sure they are at room temperature) and start to whisk with an electric mixer at medium speed.
- Once the egg whites start to froth, start to add the caster sugar a tablespoon at a time. After the mixture has doubled in size, increase the speed to high and beat for a total of 3 1/2 – 4 minutes until you have stiff peaks. I beat mine for nearly 5 minutes in total and therefore got very stiff peaks as shown below.
- Add all of the dry ingredients by sifting them for a second time (optional) and start to slowly fold in the mixture.
- Initially the mixture will take a while to combine however after approx. 40-50 folds the mixture should be a lava like consistency.
- Under-mixing may cause the mixture to be too lumpy and not give the right texture and over-mixing will cause the consistency to be too runny making it hard for them to keep their shape. I suggest you watch a few instructional videos on YouTube (great place for visual instructions!)
- Pour your batter into a piping bag and pipe onto the baking paper. As a guide for the shape, you can print out macaron templates from google images and place it under your baking paper then removing once your done piping.
- Tap the baking tray on to the counter or on the bottom with your hands a few times to flatten the top of the macarons.
- Allow for the macarons to stay in a room with low humidity so they can form a ‘skin’. The skin is formed once the macaron no longer sticks to your finger when you touch the surface. This may take from 15 minutes to 1/2 hour depending on the humidity of the weather. It is a crucial point to ensure that the surface of your macarons do not crack once they are baked.
- While the macarons are drying, you can go onto making the ganache, starting by heating up the cream over a low-medium heat until it reaches a slow simmer.
- In a seperate bowl add all the chocolate and salt. I used a mixture of dark and milk chocolate as I feel it is too bitter to make it completely dark. You may wish to replace the milk chocolate with dark chocolate if your prefer it to be this way.
- Once the cream has come to a simmer, pour over the chocolate ensuring it covers all the chocolate, then allow for it to sit for atleast a minute.
- You can then stir the mixture until all the chocolate has melted into the cream and you can no longer see the cream.
- Place the ganache into the fridge to allow it to cool down and thicken.
- At this point, if the macarons have formed their skin, preheat the oven to 150°C.
- Place the tray into the oven one at a time and bake for approx. 15-18 minutes or until either it peels off the paper easily or the tops no longer move when you touch it, which ever comes first.
- Once they have all baked, allow for them to cool for atleast 15 minutes.
- Place the ganache into a piping bag, pipe enough filling to one side of the macaron then sandwich another macaron of the same size. Once you have finished all the macarons you can now enjoy these delicious and addictive little treats!
* As hard as it is to do, I suggest you leave the macarons in a cool dry place until the next day. This way the shells soften and taste even better!
I have to admit, these macarons do take a little time to make, and you may fail the first few attempts, but dont worry! I’m sure every person who has tried to make their own macarons have failed atleast a couple of times until they get the hang of it. If you do fail the first time dont give up, once you get the hang of it I promise you will be addicted to making macarons and make them even more often than you think!