Learn how to make amazing chocolate ganache macarons with a creamy milk chocolate filling using this super easy recipe. These treats are not only incredibly delicious but also perfect for any occasion when you want to impress!
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Explore the deliciousness of Parisian chocolate ganache macarons with this recipe. These sweet treats have two crispy shells that sandwich a heavenly milk chocolate ganache filling, resulting in pure perfection.
I make these chocolate macarons using the Italian meringue method, which I find to be a foolproof way to create gorgeous and flawless macarons. Plus, they don't take as long as traditional French macarons to form a nice crust and perfect feet.
They are also generously filled with a delicious whipped milk chocolate ganache that's incredibly simple to prepare, using just two ingredients: baking chocolate and cream.
Why you'll love this recipe
Craving for more chocolate treats? Give these a try, Oreo cake balls, chocolate cake pops, Whipped Chocolate ganache, chocolate crêpes with Nutella filling.
Ingredients you need
You need these ingredients to make this Italian chocolate macaron recipe:
Macarons batter
- Egg whites: We use egg whites, preferably aged for several days and especially at room temperature.
- Sugar: Granulated sugar is used to make the sugar syrup that is needed to make the Italian meringue.
- Water: water is used to make the syrup for the meringue.
- Almond: Preferably blanched and super fine almond flour or almond meal.
- Cocoa powder: use unsweetened cocoa powder.
- Powdered sugar: You can use super fine powdered sugar or icing sugar or possibly confectioner's sugar.
Chocolate filling
- Milk chocolate: Use milk baking chocolate in bars or chips, you can replace them with a dark chocolate ganache using simply a semi-sweet chocolate.
- Heavy cream: full fat with at least 30% fat.
How to Make Chocolate Ganache Macarons
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Macarons batter
Step 1: Place the almond meal powdered sugar cocoa powder in a large bowl and mix with a spoon and if possible, sift the ingredients.
Step 2: Add half of the egg whites and mix until you have a compact and homogeneous paste, then reserve while preparing the Italian meringue.
Step 3: Place the granulated sugar and water in a saucepan over medium heat and check the temperature with a candy thermometer, which should reach an initial temperature of 237°F /114°C.
Step 4: And as soon as this temperature is reached, place the remaining egg whites in the mixing bowl of a stand mixer fitted with a whisk attachment and beat the egg whites at medium high speed, the mixture forms bubbles and begins to whiten like a mousse.
Step 5: Finally, at 244°F / 118°C, immediately pour the sugar syrup over the egg whites while leaving the mixer running at medium speed.
Step 6: Then start again on high speed and mix until the meringue is shiny and until peaks form.
Download the template here: macarons template
Step 8: Add a small amount of meringue to the almond flour mixture and mix quickly with a spoon to loosen the mixture. Then add all the remaining meringue and this time mix gently with a spatula until the mixture is smooth.
Continue mixing until the macaron batter forms a ribbon when you lift the batter.
Step 9: Fill a piping bag fitted with a round tip with the macaron batter and pipe balls of dough on a perforated baking sheet with parchment paper or a special silicone macaron baking mat.
Sept 10: Bake the chocolate shells in a preheated oven at 320°F/ 160°C for about 12-15 minutes, depending on the diameter, without opening the oven door during the cooking time.
Let cool: Remove chocolate macaron shells oven and let the macarons cool completely on baking sheets for a few minutes before trying to peel them off.
Chocolate ganache filling
Step 1: First, place the chopped chocolate chips in a heatproof bowl.
Step 2: And bring the heavy cream in a saucepan to a boil over medium heat.
Step 3: Then pour the hot cream over the chocolate in 2 batches, stirring between each addition until a smooth milk chocolate mixture is obtained. Finally cover the ganache with plastic wrap and leave it to cool completely in the fridge.
Assembly
Step 1: Start by taking the ganache out of the fridge and with an electric mixer whip up the milk chocolate ganache for about 2 minutes, and fill a piping bag with this whipped chocolate ganache.
Step 2: Then fill one macaron shell with ganache and cover it with a second macaron shell of the same diameter.
Enjoy! Finish by placing your chocolate macarons in the fridge at least 20 minutes before serving them.
Tips for this recipe
Confident tip
Macarons taste even better the day after, so prepare this recipe a day in advance and allow them to rest in the refrigerator.
Storage and freeze
Fridge: The filled macarons can be kept in the fridge for up to 5 days because they are made with a whipped chocolate frosting.
Room temperature: You can also keep your macaron shells at room temperature in an airtight container with a lid, protected from humidity and light, for 1 week or more.
Freezing: Placed in an airtight container or in freshness bags you can keep chocolate macarons in the freezer up to 3 months. Let them recover slowly in the refrigerator.
Variations & Substitutions
Frequently Asked Questions
There are several reasons why macaroons crack, moisture in the batter, air bubbles that come out during baking, batter that is not soft enough.
Icing sugar and almond flour have lumps that can give grainy shells, to have smooth macaron shells it is advisable to sift them several times or to mix them in a food processor.
The Italian macarons are made with Italian meringue, a sugar syrup incorporated into the egg white, and in the recipe of the French macaron, it's a French meringue where the whites are whipped with sugar.
More Macarons Recipes
I hope you love these chocolate macarons with chocolate ganache. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Chocolat Ganache Macaron
- Total Time: 35 minutes
- Yield: 20 macarons
Description
Recipe for Italian meringue chocolate macarons with whipped milk chocolate ganache filling (for 20 macarons - 40 shells)
Ingredients
Chocolate macarons
- 100 g (1 cup) Almond meal - or almond flour
- 100 g (¾ cup) Powdered sugar
- 15 g ( ¼ cup) cocoa powder - unsweetened
- 1 large egg white - about 38 g
- 100 g (½ cup) Sugar - granulated
- 25 ml (1 ½ tbsp) Water
- 1 large egg white - about 38 g
Milk chocolate ganache
- 180 g (6 oz) Milk chocolate
- 140 ml (⅔ cup) Heavy cream - full-fat
Instructions
Italian meringue chocolate macarons
- Preheat your oven to 320°F / 160°C (fan heat).
- Blend the almond meal, powdered sugar and unsweetened cocoa powder for a few moments.
- Sift the dry ingredients in a large bowl and add one large egg white (38 g) and mix with a spatula to obtain a homogeneous and sticky paste.
- In a saucepan over medium heat, place the water and the powdered sugar and bring to a boil.
- Check the temperature with a candy thermometer, which should reach the first temperature of 237°F / 114°C.
- Meanwhile, place the other large egg withe (38 g) in the bowl of your stand mixer with the whisk attachment and as soon as your syrup reaches 237°F / 114°C, start whisking at high speed. (the egg whites should be frothy before adding the cooked sugar).
- As soon as the thermometer reads 244°F / 118°C, remove the pan containing the cooked sugar from the heat, reduce the speed of the stand mixer and pour the sugar into the beaten egg white then resume at maximum speed.
- Continue to run the stand mixer at high speed, the meringue should cool completely and become shiny (you can control the temperature by touching the bottom of the bowl or by touching the meringue directly with your fingertip).
- Then, pour ⅓ of the cooled meringue into the container containing the dry ingredients and mix quickly to loosen the batter.
- Then pour in the remaining ⅔ of the meringue and mix this time gently with a soft spatula, making a circular movement from the outside to the inside to incorporate the Italian meringue. (your batter must be smooth and form a ribbon when you lift the spatula).
- Then fill a pastry bag with a round nozzle 4 inch / 10 cm in diameter.
- And pocket your macarons on a baking sheet covered with a parchment paper or a macaron baking mat using the attached macarons template to download.
- Hold your baking tray with one hand and tap the bottom with the other hand to remove bubbles from the areas.
- Immediately place in the preheated oven for approx. 13-15 minutes.
- When your macarons are cooked, take them out and let them cool before peeling them off.
Whipped milk chocolate ganache
- Place the milk chocolate pieces in a medium bowl.
- Bring the heavy cream in a saucepan to a boil over medium heat.
- Pour the hot cream over the chocolate in two parts and stir after each addition.
- Cover the chocolate ganache with plastic wrap and leave the ganache to cool completely in the fridge (overnight).
Macaron assembly
- Beat the milk chocolate ganache with an electric mixer for about 2 minutes until you get a smooth ganache that has doubled in volume.
- Then fill a pastry bag with milk chocolate ganache.
- And fill the inside of the macaron shells and place a second shell of the same diameter on top, pressing lightly to spread the chocolate ganache evenly.
- Place your macarons in the fridge for about twenty minutes before serving them.
Notes
Conservation: about 1 week in the refrigerator in a conservation box and up to 3 months in the freezer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: cake, Dessert
- Cuisine: french, Italienne
Nutrition
- Calories: 102
- Sugar: 11
- Sodium: 15
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 13
- Fiber: 1
- Protein: 2
- Cholesterol: 11
they're gorgeous! ;D
Your macarons look really delicious... You really have a talent for baking!
Your photos really make you want to make your own macarons ^^
Thank you for the recipe, I'm going to make it.
Good evening!
I made this recipe My macarons cracked unlike the 1st I made without the
Cacao
Do you think it comes from cocoa?
Hello Souade, no I don't think so, there could be any number of reasons why your macarons cracked. It also happens very often that the first batch is perfect and the next a disaster. I've tested these quantities 2 times and I've never had any particular problems with this recipe.
Hi there, how much water goes in the saucepan with the sugar please?
Hi Kylie, sorry I updated recently and forgot the water in the ingredient list, it's fixed, you need 25 ml of water or about 1 1/2 tablespoons