Macarons with Chocolate Ganache

I’m happy to report that my third try at macarons came out perfect!

I used the recipe from “Demystifying Macarons” by Helene Dujardin.  I read her article carefully before attempting another batch of macarons that would leave my kitchen in a state of powdered chaos.


I was so excited while peering through the glass window of my oven, watching the “feet” evolve.  I was screaming, “I have feet, I have feet.”   H came running into the kitchen and said, “Yes, you do have two feet!”  (The ruffled circumference, referred to as the “foot,” can be very tricky to accomplish).

I even made the mistake of folding too much and they still came out perfect!  Mind you, I had a mess while piping the macarons, and ended up with only a few perfect pairs.  When you overfold, the batter will be so runny that you can’t control the piping and will just ooze out.

I chose a bittersweet chocolate ganache for the filling.  I also added a small dollop of homemade caramel sauce in the middle; however, the combination was a tad too sweet.

Basic Macarons

Makes approximately 25 – 30
Recipe adapted and printed with permission from Helene Dujardin


  • 100 grams aged egg whites (approximately 3)
  • 25 grams sugar
  • 200 grams powdered sugar (icing sugar)
  • 110 grams ground almonds
  1. In a stand mixer fitted with the whisk attachment, whip the egg whites until foamy.  Gradually add the 25 grams of sugar and continue to whisk until you obtain a glossy meringue
  2. Combine the ground almonds and powdered sugar in a food processor and give them quick pulses.  You want a super fine result.   Have a sifter ready on top of another bowl, and sift the mixture.  I usually repeat the process several times
  3. Add the ground almond mix to the egg whites and begin your macaronage.  Start with quick strokes (folds) to break up the meringue a bit, and then slow down.  You should not fold more than 50 times.  This is where I made mistakes with my first two batches.  The first time, I folded too long, the second time, I didn’t fold enough
  4. Fill a pastry bag with a round tip and pipe small rounds about 1.5” in diameter, onto 2 parchment lined baking sheets (or use Silpat).  I don’t have a steady hand, so my “Sous Chef” drew circles from a template onto parchment paper for me
  5. After the macarons are piped, take the sheets with both hands and wrap them hard on a counter to release any air bubbles, being careful not to disturb the perfect round circles you just piped.  Leave on your counter for 1 hour to form a hard skin
  6. Preheat oven 295°F and bake 12-17 minutes (depending on your oven), rotating halfway through, top to bottom and inside to outside.  Keep a close eye.  If you can grab the top of a shell and it doesn’t jiggle, they’re ready.  If they still move when you grab them, they need a bit more time (minute or two)
  7. Let cool completely before filling

Kitchen note:

  • Filled macarons truly taste better after they have matured in the fridge overnight.  They are tempting to taste right away but I have noticed a complete difference in taste


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5 thoughts on “Macarons with Chocolate Ganache

  1. SJ March 4, 2014 at 2:18 am Reply

    After pipping the mixture , do i need to tap the tray to let the air bubble gone ??

    • cravingthis March 4, 2014 at 7:47 pm Reply

      Hi SJ ~ yes, you should to release any air pockets and allow the macarons to settle in 🙂
      I normally grab the parchment paper as well, so they don’t move.
      Happy baking!

  2. Strawberry Macarons | cravingthis February 10, 2014 at 7:04 pm Reply

    […] Click here for Helene Dujardin’s basic macaron recipe.  Click here for my favorite vanilla buttercream recipe. […]

  3. Henry April 23, 2012 at 3:32 pm Reply

    That’s very nice!

It makes me smile when I receive a new comment. I look forward to hearing from you!

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