Almond Chocolate Ganache Macarons

Posted by Brett

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Over 75 Unique Flavors And Festive Shapes, Shipped Right to Your Door

Almond Chocolate Ganache Macarons Recipe

These macarons with almond chocolate ganache are a delicate and decadent treat. The crispy almond shells are sandwiched between two layers of rich, smooth dark chocolate ganache that melts in your mouth.

Ingredients

Water (50ml)
150g powdered sugar
150g granulated sugar
150g chopped dark chocolate
150ml heavy cream
150 g almond flour
110g egg whites, divided

Time Needed

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Instructions

Preheat the oven to 160 degrees Celsius and line a baking sheet with parchment paper.
In a food processor, combine the almond flour and powdered sugar until finely ground.
Whisk 55g egg whites in a mixing bowl until stiff peaks form.
Combine the granulated sugar and water in a saucepan and heat over medium-high heat until the mixture reaches 118°C.
Pour in the hot sugar syrup in a slow and steady stream while whisking the egg whites on medium speed.
Increase the speed to high and whisk until the mixture cools to room temperature.
In three additions, fold the almond flour mixture into the meringue until a smooth batter forms.
Fill a piping bag with a round tip with the batter and pipe small circles onto the prepared baking sheet.
Allow the macarons to sit at room temperature for 15-30 minutes, or until a skin forms on the surface, after tapping the baking sheet on a flat surface to release any air bubbles.
Bake the macarons for 12-15 minutes, or until they are set and the tops are firm to the touch, in a preheated oven.
Allow to cool completely on the baking sheet before removing from the oven.
To make the ganache, in a small saucepan, heat the heavy cream until it just begins to simmer.
Remove from the heat and stir in the chopped chocolate until smooth and completely melted.
Allow the ganache to cool to room temperature before transferring to a piping bag with a small round tip.
Pipe a dollop of ganache onto one macaron shell's flat side and sandwich with another.
Refrigerate the macarons in an airtight container for up to 5 days, but bring them to room temperature before serving.