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