Macarons with Chocolate Ganache
Prep time
Cook time
Total time
If you've failed before, try this recipe.
Recipe type: Dessert
Cuisine: French
Serves: 20
  • 140 grams egg whites (about 4 large egg whites) at room temperature
  • 70 grams caster (superfine) sugar
  • 230 grams icing (confectioners) sugar
  • 120 grams almond meal
  • pinch salt
  • powder or gel food colouring - optional
Ganache Filling
  • 100 grams dark chocolate
  • 30 grams cream
  1. Preheat oven to 150C/300F
  2. Place egg whites and caster sugar in an electric mixer bowl and beat until stiff - you can pick up the bowl and hold it over your head and the mixture won't fall out.
  3. At this point add any food colouring you wish and beat for another one or two minutes.
  4. Sift the almond meal and icing sugar and then sift it again. You don't want any almond bits that are too big to go through the sieve as they'll mess up your macarons.
  5. Fold the almond meal and icing sugar into the beaten eggwhites with a large rubber spatula.
  6. Mixing or what's called the macronage stage is the key to good macarons so fold about 35-45 times or until the mixture is still thick but does run off the spatula in a ribbon.
  7. Line a tray with baking paper and pipe rounds of macaron mixture. I use a free macaron template.
  8. Bake for 20 minutes or until they come away from the baking paper easily.
  9. Match tops to bottoms and make the ganache filling.
Ganache Filling
  1. grams dark chocolate
  2. ml cream
  3. Bring the cream nearly to the boiling point and pour over the chocolate. Let stand for 2-3 minutes and then stir. Microwave for 10-20 seconds if there is any unmelted chocolate.
  4. Let cool and pipe onto the bottom of one macaron and place another to make a sandwich.
Recipe by Orgasmic Chef at