French Macarons with Chocolate Ganache Filling
If you've ever been to Paris you know that the French know their macarons. I ate the most delicious and beautiful macarons in Paris. I desperately tried to recreate this wonderful little cookie at home. I won't lie to you, these cookies are temperamental... but if you have patience, and you are willing to try (and try again), you can enjoy these wonderful naturally gluten-free cookies at home for a fraction of the cost, and you don't have to travel to Paris, either.
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Servings: 30 macarons
- 71 grams almond flour (I used Honeyville blanched almond flour)
- 117 grams powdered sugar (also known as confectioner's sugar)
- 2 large egg whites at room temperature
- 53 grams sugar
- 8-10 drops food coloring optional
Chocolate Ganache Filling
- 4 oz bittersweet chocolate chips
- 1/2 cup heavy cream
- 2 Tbsp. butter, cut into small cubes
Preheat oven to 315º F. Cover a large baking sheet with a silicone mat (parchment paper is okay too - but a silicone mat is preferable). Set aside.
Add almond flour and powdered sugar to a food processor and process for 30 seconds. Sift mixture through a strainer (discard any bits too large to pass through strainer, or reprocess mixture and sift again). Set aside.
Using a standing mixer, add egg whites and sugar to the mixing bowl and mix on medium for 2 minutes. After 2 minutes, increase mixer to medium-high speed for another 2 minutes, and then switch the mixer to high for another 2 minutes (always set your timer). After mixing you should have a beautiful white mixture with stiff peaks.
Add food coloring and mix on low until desired color.
Add the almond flour mixture to the egg white mixture and gently fold until well combined. It will take you about a minute to fold everything together. You'll know the mixture is good when you can hold up the spatula and the mixture ribbons off it smoothly. It will take about 60-70 folds.
Add mixture to a piping bag with a 1" round tip. Holding the piping bag upright, pipe the mixture to form small round circles. I usually count to 3 (1-2-3) as I pipe. The cookies are meant to be small (about 1-2" wide). Once mixture is piped into small circles, gently bang the cookie sheet against the counter 3-4 times to remove any air bubbles.
Allow macarons to sit, untouched, for 20-25 minutes. The macarons will form a protective skin over them. You can gently touch the macarons after 20-25 minutes and if the macaron is not wet to the touch, you can bake them.
Bake for about 11 minutes, rotating the cookie sheet halfway through. Do NOT over bake.
Allow cookies to cool for 15 minutes before handling. Use a flat spatula to gently loosen any stuck cookies. Cookies should fully cool before filling.
To prepare the chocolate ganache, heat heavy cream in a small saucepan over medium-high heat. Once cream begins to bubble, lower heat to medium and add chocolate. Stir constantly. Once chocolate is melted, add butter and continue to stir until well combined. Remove from heat.
Allow mixture to cool in the fridge for 30+ minutes before piping. The mixture will harden over time and once it looks and spreads like frosting, it's ready.
Add ganache to a piping bag with a 1" tip and pipe ganache into the center of the bottom of one macaron, than place a second macaron on top of the ganache to form a sandwich.
Place macarons in the fridge for 1-2 hours before eating (this allows the ganache time to firm up). The macarons taste best after refrigeration overnight, so plan ahead.
These cookies are tempermental. I suggest making them a few times until you get the texture just right.
Watch the videos included in this blog post to see experts making these cookies. It helps!
I refuse to use food dye, so my macarons are plain looking. But feel free to add food dye of your choice to get your macarons looking bright and colorful.
Calories: 77kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 16mg | Potassium: 30mg | Sugar: 6g | Vitamin A: 85IU | Calcium: 19mg | Iron: 0.1mg