Macarons with chocolate filling
These delicate French-style macarons pair crisp, lightly chewy almond shells with a whipped dark-chocolate ganache. They take care and patience, but the fine almond mixture and smooth filling make a small batch feel special.
Ingredients
- 36 gegg white
- 10 gcaster sugar
- 75 gicing sugar
- 45 gvery finely ground blanched almonds
- 2 tsp (10 ml), if using the stated amountred powdered food colouring
- 75 gdark chocolate
- 75 gdouble cream
Instructions
- 1
Mix dry ingredients
Combine the ground almonds, icing sugar and food colouring.
- 2
Sift finely
Sift the mixture very finely several times.
- 3
Whisk egg white
Beat the egg white until it forms a foam.
- 4
Add the sugar
Gradually rain in the caster sugar and whisk until the egg white is stiff.
- 5
Fold the mixture
Carefully fold in the almond mixture until the batter is thick, glossy and flows slowly.
- 6
Prepare the tray
Lay a macaron mat on a baking tray, or use baking parchment instead.
- 7
Pipe the shells
Transfer the batter to a piping bag fitted with a plain nozzle and pipe rounds onto the mat.
- 8
Leave space
Allow for the batter to spread as you pipe the rounds.
- 9
Tap the tray
Tap the baking tray lightly on the worktop several times to release air bubbles.
- 10
Rest the shells
Leave the piped macarons to rest for about 30 minutes, until a skin forms.
- 11
Preheat the oven
Heat the oven to 150°C conventional heat.
- 12
Lower the temperature
Put the tray in the oven and reduce the temperature to 140°C.
- 13
Bake the shells
Bake for about 25 minutes.
- 14
Cool before lifting
Leave the shells to cool on the mat for 20 minutes before removing them.
- 15
Chop the chocolate
Finely chop the chocolate and put it in a bowl.
- 16
Heat the cream
Bring the double cream to the boil in a small saucepan, then pour it over the chocolate.
- 17
Stir the ganache
Stir slowly until the mixture is smooth and uniform.
- 18
Chill the ganache
Cover with cling film, let it cool, then put it in the fridge.
- 19
Whip the filling
Briefly whip the cold ganache with a mixer, then transfer it to a piping bag.
- 20
Fill the macarons
Pipe the ganache onto the macaron shells to fill them.
What are macarons?
Macarons are delicate meringue-based almond biscuits, commonly associated with French patisserie. Their smooth shells and soft centres depend on a carefully mixed batter and a dry skin forming before baking.
This version uses a simple dark-chocolate ganache between the shells. The small batch makes it a good choice when you want a sweet treat without making a large tray.
Nutrition and macros by portion
The nutrition label shows one serving as written: 319 calories, 5g protein, 33g carbs, 19g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Use less ganache | 223 kcal | 4g | 23g | 13g |
| This serving | As written | 319 kcal | 5g | 33g | 19g |
| Hungry | Serve extra macarons | 479 kcal | 8g | 50g | 29g |
The icing sugar and caster sugar provide most of the carbohydrates, while almonds contribute some fat and protein. Dark chocolate and double cream make the ganache the main source of fat; serve a macaron with fresh fruit if you want a more balanced dessert plate.
The almond mixture
Fine almonds: very finely ground blanched almonds help create smooth shells without bits of skin. Sifting them repeatedly with the icing sugar removes larger pieces and helps the dry ingredients combine evenly.
Colour: the recipe uses powdered red food colouring. Mix it into the dry ingredients as directed, and bear in mind that the shade may look different after the batter is folded.
Fold for the right consistency
Meringue: whisk the egg white until foamy, then add the caster sugar gradually and continue until stiff. This gives the batter its structure.
Batter: fold the almond mixture in carefully rather than beating it. Stop when the batter is glossy and thick but flows slowly; overmixing can make piped rounds spread too much.
Piping and resting
Even rounds: use a plain piping nozzle and leave room for the batter to spread. Tapping the tray several times on the worktop helps dislodge trapped air bubbles.
Dry skin: the stated rest is about 30 minutes. The shells are ready for the oven when a skin has formed on the surface.
Baking and cooling
Temperature: start with the oven at 150°C conventional heat, then reduce it to 140°C once the tray is inside. Bake for about 25 minutes as given in the recipe.
Release: leave the shells on the mat for 20 minutes before lifting them off. Trying to remove them while warm may cause them to stick or break.
A smooth chocolate filling
Ganache: pour boiling double cream over finely chopped dark chocolate and stir slowly until smooth. Let it cool, cover it with cling film and chill it before whipping.
Filling: whip the cold ganache only briefly, then pipe it onto the shells. Its richness complements the sweet almond meringue.
Serving ideas
Serve the macarons with coffee or tea, or alongside fresh berries for a bright contrast to the chocolate. They are also easy to arrange on a small dessert plate after a meal.
The listed resting, baking and cooling times alone add up to more than 30 minutes, so allow extra time for chilling the ganache and completing the full method.
Recipe notes & tips
- Sift the almond and icing-sugar mixture several times for a finer shell texture.
- Add the caster sugar gradually while whisking the egg white.
- Fold the batter carefully and stop when it is glossy and thick but flows slowly.
- Tap the tray gently several times after piping to help release air bubbles.
- Wait for a skin to form before baking the shells.
- Cool the shells fully on the mat before trying to lift them off.
Variations
- Change the colour: use a different powdered food colouring for another look.
- Choose another chocolate: swap in milk chocolate for a sweeter, milder ganache.
- Add citrus: stir a little finely grated orange zest into the cooled ganache.
- Make smaller shells: pipe smaller rounds and check them carefully as they bake.
- Finish with cocoa: dust the filled macarons lightly with cocoa powder before serving.
Common mistakes to avoid
- Coarse almond mixture: sift it repeatedly with the icing sugar to help make smoother shells.
- Overmixed batter: fold gently and stop once it is glossy and thick but slowly flowing.
- Skipping the rest: wait until a skin forms on the piped shells before baking.
- Removing shells too soon: let them cool on the mat for the full 20 minutes first.
- Lumpy ganache: chop the chocolate finely and stir the hot cream in slowly.
- Runny filling: chill the ganache before whipping it briefly and piping it.
How to store
Store filled macarons in an airtight container in the fridge and eat within 2–3 days. Bring them towards room temperature before serving; avoid reheating, as it can soften the shells and filling.
Frequently asked questions
Why do the macarons need to rest before baking?
The recipe rests the piped shells for about 30 minutes so a skin can form on their surface. Wait until the tops feel dry before putting them in the oven.
Can I use baking parchment instead of a macaron mat?
Yes. The method gives baking parchment as an alternative to a macaron mat.
How do I know when the ganache is ready to pipe?
After chilling, briefly whip it with a mixer. It should be thick enough to pipe onto the shells without running off.
Why are my shells sticking to the mat?
They may not have cooled for long enough. The method calls for 20 minutes on the mat before you remove them.
Can I make the ganache ahead?
Yes. Prepare it, cover it with cling film and chill it as directed; whip it briefly before piping.
How long does the recipe take?
The listed total time is 30 minutes, but the method includes a 30-minute rest, about 25 minutes of baking and 20 minutes of cooling, as well as chilling the ganache. Plan for longer than 30 minutes overall.
Cook it from the original
This recipe comes from katrinsbackblog.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on katrinsbackblog.com