Macarons with Chocolate Ganache Filling

Steps

1. 1

   Sift almond and powdered sugar

   • In a large bowl, sift together the almond flour (100 g) and powdered sugar (100 g).
   • Sift 2–3 times to remove any lumps and aerate the mixture.
   • This ensures smooth macaron shells without grains.

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   Ready when: Mixture is light, uniform, and free of lumps

   Tip: Sifting is non-negotiable—coarse almond flour creates grainy shells

2. 2

   Beat egg whites into soft peaks

   • In a clean, dry mixer bowl, beat 50 g of the room-temperature egg whites with the salt (1 g) at medium speed.
   • When soft peaks form (about 2 minutes), gradually add the granulated sugar (40 g) in a thin stream while beating.
   • Increase speed to medium-high and beat until stiff, glossy peaks form and the meringue is thick and shiny, about 3 minutes more.

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   Ready when: Meringue is stiff and glossy, with peaks that stand straight up

   Tip: Even a drop of egg yolk or oil will prevent the whites from reaching full peaks—use grease-free equipment

3. 3

   Fold dry ingredients into meringue

   • Add the sifted almond-sugar mixture to the meringue in two additions.
   • Using a rubber spatula, gently fold with broad strokes, rotating the bowl as you go.
   • After the first addition is mostly combined, add the remaining almond mixture and continue folding until fully incorporated.
   • The batter should be smooth, glossy, and fall in a thick ribbon from the spatula (called 'macaronage').

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   Ready when: Batter is smooth, thick, and ribbons from the spatula; no white streaks visible

   Tip: Overfold and the shells will spread too thin and be flat; underfold and they'll be bumpy. Stop when you see a ribbon form

4. 4

   Pipe macaron shells

   • Transfer the batter to a pastry bag fitted with a 0.4-inch (10 mm) round tip.
   • On prepared baking sheets, pipe small mounds about 1 inch (2.5 cm) wide, leaving 1 inch (2.5 cm) between each.
   • Pipe 24 shells total (12 pairs).
   • Tap the baking sheet firmly on the counter 3–4 times to settle the batter and release air bubbles.

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   Ready when: Shells are smooth mounds with slight peaks that begin to flatten slightly

   Tip: Piping takes practice—consistent size is key so macarons bake evenly and match when sandwiched

5. 5

   Rest macarons before baking

   • Let the piped shells rest at room temperature (70–72°F / 21–22°C) for 30–45 minutes.
   • You'll know they're ready when the surface is dry to the touch and they no longer stick to your finger, but the batter underneath is still moist.
   • This allows a 'skin' to form, crucial for feet development.

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   Ready when: Shells feel dry to the touch but are still slightly tacky underneath

   Tip: Skipping this rest step almost always results in cracked shells or no feet formation

6. 6

   Bake macaron shellsOven 300°F / 150°C

   • Preheat your oven to 300°F (150°C).
   • Place one baking sheet in the middle rack and bake for 15–16 minutes.
   • The shells should develop 'feet' (the ruffled bottom rim) and feel set but still slightly soft in the center when gently touched.
   • The tops should not be browning.
   • Remove from the oven and let cool on the baking sheet for 5 minutes, then carefully peel from the parchment and cool completely on a wire rack.

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   Ready when: Feet are visible around the base; shells are firm and lift easily from parchment

   Tip: Oven temperature varies—if shells crack, lower heat by 10°F; if they spread, raise by 10°F next time

7. 7

   Heat cream for ganache

   • Pour the heavy cream (120 ml) into a small saucepan over medium heat.
   • Bring it just to a simmer (small bubbles forming around the edges, not a rolling boil).
   • This usually takes 2–3 minutes.
   • Remove from heat immediately.

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   Ready when: Steam rises and small bubbles form around the edges

   Tip: Overheating cream breaks the fat—watch closely and remove at the first simmer

8. 8

   Make chocolate ganache

   • Place the chopped dark chocolate (100 g) in a medium bowl.
   • Pour the hot cream over the chocolate and let it sit undisturbed for 30 seconds, then stir gently until smooth and glossy.
   • If the chocolate isn't fully melted, place the bowl over a pot of barely simmering water (bain-marie) for 1–2 minutes, stirring occasionally.
   • Once smooth, stir in the cold butter pieces (14 g) until fully incorporated.
   • Let the ganache cool to room temperature (about 5 minutes), stirring occasionally, until it reaches a thick, pipeable consistency (like peanut butter).

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   Ready when: Ganache is smooth, glossy, and thick enough to hold a line when stirred

   Tip: If ganache is too hot, it will melt the macaron shells; if too cold, it won't spread smoothly

9. 9

   Fill the macarons

   • Transfer the cooled ganache to a pastry bag (no tip needed, or use a small round tip).
   • Pipe a small mound (about ½ teaspoon or 3 g) onto the flat side of 12 macaron shells.
   • Top each with another shell, flat side down, and press gently together.
   • The filling should squeeze out slightly but not overflow.

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   Ready when: All shells are paired with ganache showing slightly around the edges

   Tip: Too much filling will cause macarons to slide; too little won't give a satisfying bite

10. 10

    Age the macarons (optional but recommended)

    • Place the filled macarons in an airtight container and refrigerate for 24 hours.
    • The flavors meld and the shells soften slightly, creating a tender, cohesive texture.
    • You can eat them immediately, but they improve overnight.

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    Ready when: Macarons have softened slightly and filling is firm

    Tip: Aging is not required but strongly recommended—it transforms the texture from crispy to tender and chewy