Dessert - Dark chocolate ganache for macarons recipes
These chocolate ganache macarons are a delicious and indulgent treat made with chocolate macarons shells, then filled with a chocolate ganache filling perfect for macarons, and finally then dipped into more chocolate! Macarons are the ultimate in decadence and here I've paired chocolate macarons with a smooth and creamy salted dark chocolate ganache.
Chocolate Macaron Recipe
Provided by: Elizabeth Marek
Total time: 68 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 18 servings
Number of ingredients: 12
- 50 grams almond flour
- 114 grams powdered sugar
- 7 grams cocoa powder
- 57 grams egg whites (aged overnight in the fridge and brought to room temperature)
- 1/8 teaspoon cream of tartar
- 28 grams granulated sugar
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 2 ounces heavy cream
- 2.5 ounces chocolate (semisweet, milk or dark)
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- Calories: 81 kcal
- Carbohydrate: 11 g
- Protein: 1 g
- Fat: 4 g
- Saturated Fat: 2 g
- Cholesterol: 4 mg
- Sodium: 40 mg
- Fiber: 1 g
- Sugar: 10 g
- Serving Size: 1 cookie
- For The Chocolate Macarons
- Preheat oven to 320ºF and line a 1/2 baking sheet with the macaron template and parchment paper
- Sift together the powdered sugar, cocoa powder, salt, and almond flour, twice if not blended.
- Pulse the mixture in a food processor 8-10 times to make the almond flour mixture even finer and texture and to blend the ingredients together.
- Whip the egg whites on low to frothy consistency and slowly add the sugar in thirds.
- Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add cream of tartar, whipping on medium until soft glossy peaks form.
- Add the vanilla to the meringue during the soft peak stage. Then continue whipping on medium-high until you get stiff peaks that start gathering and bunching on the inside of the whisk.
- Add 1/3 of your almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the center until almond flour is mixed in. Continue with the rest of the almond flour and folding until homogenous. (see video)
- Gently press the spatula on top of the batter while you turn the bowl to take out some fo the air from the meringue. Continue folding around the outside edge until the batter forms a ribbon and moves like lava.
- Your meringue is ready when it forms a ribbon off the spatula and the batter that settles almost dissolves all the way back into the rest of the batter but still leave a bit of a line.
- Place parchment paper onto your sheet pan. Pipe small rounds about 1" in diameter. Use a template if needed
- Drop the pan onto the table 5-6 times from about 5" above the table to release bubbles. Use a toothpick to remove big pockets of air trapped under the surface. Use a very small amount of water on your fingertip to smooth any rough spots.
- Allow to dry, uncovered until a crust forms on the surface. About 30 minutes - 2 hours or until a dry film develops over the surface of the cookie. For humid areas put a space heater nearby to help dry the cookies faster.
- Bake at 320ºF for about 14-15 minutes or until lightly browned. If not quite brown baked, bake for an additional 1 minute. Cooled cookies should pull away from the parchment paper without sticking. If they do stick, they were not baked enough.
- Let cool fully before removing from the parchment and filling with ganache. Cookies can be stored in the refrigerator for up to 5 days. Shells can be frozen for 6 months in an airtight container.
- For the ganache
- Place all the ingredients into a heatproof bowl and microwave for one minute. Let sit for 5 minutes then whisk until smooth. Heat for another 15 seconds if not fully melted. Place into the fridge for 20 minutes then whisk until smooth. It should be the texture of peanut butter.
The BEST Ganache for Filling Macarons!
Chocolate Macarons recipe
Provided by: Delicious Everyday
Total time: 61 minutes
Cook time: 16 minutes
Prep time: 45 minutes
Yields: 40 servings
Cuisine: gluten free
Number of ingredients: 8
- 115 g almond meal (also called ground almonds or almond flour) ((4 oz))
- 230 g icing sugar (also called powdered sugar) ((1 3/4 cups))
- 15 g cocoa powder ((2 tbsp))
- 144 g egg whites ((5 oz))
- 72 g caster sugar (also called superfine sugar) ((1/3 cup))
- 130 g dark chocolate ((4 1/2 oz))
- 130 mls cream ((1/2 cup))
- pinch of sea salt
- Calories: 78 kcal
- Carbohydrate: 9 g
- Protein: 1 g
- Fat: 4 g
- Saturated Fat: 1 g
- Cholesterol: 4 mg
- Sodium: 8 mg
- Sugar: 8 g
- Serving Size: 1 serving
- Line two baking trays with parchment paper. Keep a third tray aside as you are going to pop each lined baking tray into the third tray when you bake the macarons.
- Prepare a piping bag with a round tip and place inside a tall drinking glass and roll the edges over the drinking glass so it's ready to fill with your macaron mixture.
- Place the almonds, icing sugar and cocoa in a food processor, and pulse to combine. Do this around 10 times, or until all the ingredients are mixed well together. Sift in a fine mesh sieve, twice.
- Place the egg whites and caster sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk for 2 minutes at a low speed (KitchenAid speed four). Increase to a medium speed for 2 minutes (KitchenAid six) followed by a high speed (KitchenAid eight) for 2 minutes. The whisked egg whites should form a clump in the middle of the whisk. Remove the egg whites from the whisk and detach the bowl from the mixer before adding the almonds, icing sugar and cocoa.
- Fold the dry ingredients into the whisked egg whites, pressing against the side of the bowl. The goal here is to incorporate the dry ingredients, but also to deflate the egg whites. This should take about 40 strokes. The mixture is ready to pipe when it flows in ribbons off the spatula, like lava.
- Fill the prepared piping bag with half the mixture, sealing the open end with a twist.
- Pipe four dots of the mixture in the corners of the tray, under the baking paper, to secure the baking paper to the tray to prevent sliding.
- To pipe the macarons, hold the piping tip at an angle to the baking tray and pipe circles about 3cm in diameter.
- Grab the sides of the baking tray and tap it on a hard surface (such as your kitchen bench) 3 to 4 times to remove air bubbles. Refill the piping bag and pipe and tap the second tray of macarons.
- Rest the macarons for 30 minutes before baking, or until the macarons are not sticky or tacky to touch. While the macarons are resting preheat the oven to 150 celsius (300 Fahrenheit).
- Place a piped tray inside the empty baking tray and bake in the middle rack of the oven for 16 minutes, rotating the tray at the 8 minute mark. Remove from oven and cool on the tray for a few minutes before removing the baking paper from the tray and allowing the macarons to cool for 30 minutes on a cool surface before placing onto a cooling rack.
- While the macarons are cooling make the ganache. Place the cream in a small saucepan and bring to a boil over a medium heat. Remove from the heat and add the chocolate and leave to sit for a minute. Add the sea salt and whisk to combine. Leave to cool at room temperature until the ganache is a spreadable consistency and not too runny.
- Once completely cooled fill with chocolate ganache and refrigerate, covered, for 24 hours to allow the flavours to fully develop.
Chocolate Ganache Macarons
Provided by: Anum H
Total time: 75 minutes
Cook time: 15 minutes
Prep time: 60 minutes
Yields: 24 servings
Number of ingredients: 10
- 125 g almond flour
- 120 g icing sugar
- 15 g cocoa powder
- 100 g egg whites
- 88 g granulated sugar
- pinch cream of tartar
- 225 g semi-sweet chocolate
- 135 g heavy cream
- 1/2 cup chocolate chips (melted)
- Sprinkles (optional)
- Macaron shells
- Pre-heat oven to 325°F.
- Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
- Dry Ingredients: In a separate bowl, sift the icing sugar, almond flour, and cocoa powder together. Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.
- Prepare the Meringue: In a stand mixer fitted with the whisk attachment (or bowl if using a hand mixer), add the egg whites and a pinch cream of tartar. Beat on high until foamy.
- Once the egg whites are foamy, turn the mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
- Turn up the mixer again on high, and keep beating egg whites until stiff peaks form. DO NOT OVER BEAT.
- Macronage: With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon/lava.
- Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.
- Pipe circles onto the prepared baking sheet. You should get about 50 circles in total depending on the size of your macarons.
- Once piped, rap the sheet on the counter to release all the air bubbles.
- Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to touch.
- Bake Shells: Bake in the oven, at 300ºF-325°F for 12 minutes.
- Check for doneness, by wiggling the shell. Shells are done when they don't move from the feet. If it wiggles from the feet, then bake for another minute, and check again.
- Cool the shells in the tray.
- Chocolate Ganache
- Chop the chocolate and add it to a bowl.
- In a separate, heat proof bowl, heat the heavy cream in the microwave. While still hot, pour heavy cream over chopped chocolate.
- Mix until combined, then set aside, and cool in fridge until firm.
- Once cooled, whip for a few minutes.
- Transfer to a piping bag.
- Decorating & Assembly
- Pair similar-sized shells together to form the cookie sandwiches.
- Melt 1/2 cup of chocolate chips in the microwave in 30 second increments, until melted.
- Pipe frosting on the bottom half of the macaron shell.
- Carefully sandwich the cookie with its pair, being careful not to break the shell.
- Dip one side of the finished macaron into the melted chocolate.
- Add sprinkles to top if desired.
- Repeat to assemble all the cookies
- Once all the cookies are assembled, store the macarons in the freezer for at least 12-24 hours to mature.
- Enjoy your hard work!