Chocolate Ganache Macarons with a Creamy Filling

These chocolate ganache macarons are soft, chewy, and filled with a creamy center that melts on your tongue. They’re made with almond flour, whipped egg whites, and a rich cocoa flavor—then sandwiched with smooth chocolate ganache and a silky filling. While macarons can seem tricky, this step-by-step guide breaks it down clearly, so you can make them with confidence.

Macarons aren’t your everyday cookie. They’re delicate, precise, and deeply satisfying once you get the hang of them. I’ve made countless batches over the years, and this chocolate version is always a favorite. Whether you’re baking for a gift, a celebration, or a weekend project, this recipe will guide you through with care.

Macaron Overview

Macarons are a French meringue-based cookie made from whipped egg whites, almond flour, and powdered sugar. They bake into smooth, shiny shells with a light interior and a chewy bite. Once cooled, they’re filled with ganache, buttercream, or jam—creating a sandwich-style treat with just the right balance of texture and flavor.

In this recipe:

• We’ll use cocoa powder to add rich chocolate flavor to the shells.
• The filling will be a two-part combo: a layer of dark chocolate ganache and a soft, creamy vanilla butter filling.

Both fillings are simple, but together they give the macarons a deep, rounded flavor that’s both elegant and comforting.

What You Need to Know Before You Start

Prep Time: 45 minutes
Cook Time: 15 minutes
Resting Time: 30–45 minutes
Cooling & Filling Time: 1 hour
Total Time: About 2.5 hours

Servings: This recipe makes about 25 filled macarons (50 shells). Perfect for gifting or a small gathering.

Difficulty: Moderate
This is a beginner-friendly version with detailed steps. Just follow the technique, and you’ll get beautiful results.

Required Kitchen Tools

• Kitchen scale (for accuracy)
• Sifter or fine mesh strainer
• Stand mixer or hand mixer
• Mixing bowls
• Rubber spatula
• Piping bags (2)
• Round piping tip (½ inch or Wilton #12)
• Two baking sheets
• Silicone baking mats or parchment paper
• Oven thermometer (for better accuracy)
• Cooling rack

Ingredients to Make Chocolate Macaron Shells

• Almond flour – 120g (1 cup + 2 tbsp), superfine, sifted
• Powdered sugar – 200g (1½ cups), sifted
• Unsweetened cocoa powder – 15g (2 tbsp), dutch-process preferred
• Egg whites – 100g (about 3 large egg whites), aged if possible
• Granulated sugar – 100g (½ cup)
• Fine sea salt – a pinch

Note: It’s best to use a kitchen scale for all measurements in macarons. Volume measurements can lead to inconsistent results.

Ingredients for Chocolate Ganache

• Semi-sweet chocolate morsels – 100g (½ cup)
• Heavy cream – 75g (6 tbsp)
• Unsalted butter – 28g (2 tbsp), softened
• Vanilla extract – 1 tsp
• Fine sea salt – ⅛ tsp

How to Make the Macaron Shells

1. Prepare the Dry Ingredients

In a large mixing bowl, sift together:

• 120g almond flour
• 200g powdered sugar
• 15g cocoa powder

Use a fine mesh strainer or sifter. If there are any large bits of almond, discard them. Stir the sifted ingredients gently to combine and set aside.

2. Make the Meringue

In a clean, dry mixing bowl (preferably stainless steel or glass), add:

• 100g egg whites
• A pinch of fine sea salt

Using a hand or stand mixer, whip on medium speed until the egg whites become foamy. Slowly add:

• 100g granulated sugar, 1 tbsp at a time

Increase speed to medium-high, and continue whipping until stiff, glossy peaks form. This should take about 5–7 minutes. When done, the meringue should hold a firm peak that doesn’t flop over.

3. Fold in the Dry Ingredients (Macaronage)

Add the sifted almond-sugar-cocoa mixture into the whipped egg whites in two batches.

Use a rubber spatula to fold the mixture—scooping from the bottom, then pressing gently across the top. Rotate the bowl as you go. The batter is ready when:

• It flows off the spatula like thick lava
• You can make a figure “8” without the batter breaking
• The edges melt back into the batter in 10–15 seconds

This step takes patience. Under-mixing will lead to cracked shells. Over-mixing can make the batter too runny. Aim for a slow, controlled flow.

4. Pipe the Macaron Shells

Fit a piping bag with a round tip (½ inch) and fill it with the batter.

Line two baking sheets with parchment paper or silicone mats. Hold the bag straight up, and pipe small, even circles (about 1.5 inches wide), spacing them about 1 inch apart.

After piping:

• Tap the baking sheets firmly against the counter 4–5 times to release air bubbles
• Use a toothpick to pop any visible bubbles on the surface

Let the piped shells rest at room temperature for 30–45 minutes, or until the tops feel dry and matte when lightly touched.

5. Bake the Shells

Preheat the oven to 300°F (150°C). Use an oven thermometer if possible to ensure accuracy.

Bake one tray at a time on the middle rack for 13–15 minutes, rotating halfway through.

Shells are done when:

• They have developed “feet” (the ruffled base)
• The tops don’t move when gently nudged
• They peel cleanly off the baking surface once cooled

Let the macarons cool completely on the tray before removing.

Make the Chocolate Ganache Filling

1. Heat the Cream

Place 75g heavy cream in a small saucepan and heat over medium-low until steaming (not boiling).

2. Pour Over the Chocolate

Place 100g semi-sweet chocolate in a heatproof bowl. Pour the warm cream over it and let sit for 1 minute. Then gently stir with a spatula until smooth.

3. Add Butter, Vanilla, and Salt

Add:

• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• ⅛ tsp fine sea salt

Stir until fully combined and glossy. Let the ganache cool at room temperature until thickened to a pipeable consistency (about 30–45 minutes).

Make the Creamy Vanilla Filling

This simple, soft vanilla cream contrasts beautifully with the rich ganache.

Ingredients:

• Unsalted butter – 56g (4 tbsp), softened
• Powdered sugar – 100g (¾ cup), sifted
• Heavy cream – 1½ tbsp
• Vanilla extract – ½ tsp
• Pinch of salt

Instructions:

1. Cream the Butter
   Using a hand mixer, beat the softened butter on medium speed for 2–3 minutes until pale and fluffy.
2. Add Sugar & Mix
   Gradually add the powdered sugar, mixing slowly at first to avoid a cloud of sugar. Beat until fully combined.
3. Add Vanilla and Cream
   Add the heavy cream, vanilla extract, and a pinch of salt. Continue mixing until light, smooth, and creamy. It should hold its shape but still be easy to pipe.

Assemble the Macarons

1. Sort and Match

Pair macaron shells by size. Place them flat side up on a tray.

2. Pipe the Fillings

• Using a piping bag fitted with a small round tip, pipe a ring of vanilla cream around the edge of one shell.
• Fill the center of that ring with chocolate ganache.

The ring acts like a wall to hold the ganache in place and give you a neat bite.

3. Sandwich

Gently press a second shell on top to create a filled macaron sandwich. Avoid squeezing too hard.

Maturing and Storage

Let the filled macarons rest in the fridge for 24 hours before serving. This process, called “maturing,” allows the shells to absorb moisture from the filling and become soft and chewy throughout.

Storage Tips:

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Macarons freeze well. Layer them between parchment sheets in a sealed container for up to 1 month.

Before serving, let refrigerated or frozen macarons sit at room temperature for 15–30 minutes for the best texture and flavor.

Tips & Tricks

• Age your egg whites overnight for better stability.
• Always weigh ingredients for accuracy—especially with macarons.
• Use room-temperature butter for smooth fillings.
• Let macarons mature overnight for perfect texture.
• Avoid baking on humid days if possible—shells may not dry properly.

Nutrition Information (Per Macaron, Approximate)

• Calories: 132 kcal
• Carbohydrates: 14g
• Protein: 2g
• Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 18mg
• Sodium: 24mg
• Sugar: 12g
• Fiber: 1g

Chocolate Macaron FAQs

Q: Can I use regular flour instead of almond flour?
No. Almond flour is essential for texture and structure in macarons.

Q: What if I don’t have a piping bag?
You can use a plastic zip bag with the tip cut off, but a piping bag gives more control.

Q: Can I color the shells?
You can, but for chocolate macarons the cocoa already darkens them—food coloring may not show well.

Q: Why are my shells hollow or cracked?
Common causes include under-whipping, over-mixing, or unstable oven temperature. Resting time and accurate folding are key.

Conclusion

Chocolate Ganache Macarons take a little patience, but the result is worth it—chewy shells, creamy vanilla filling, and a rich chocolate ganache all in one beautiful bite. They’re elegant enough for special occasions but cozy enough to enjoy with a cup of coffee at home. With a bit of care and this clear guide, you’ll be making bakery-style macarons in your own kitchen.