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Tuesday, 11 May 2010 11:31

Chocolate Macaron with Chocolate Ganache Filling Featured

Written by John
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Chocolate Macaron with Chocolate Ganache Chocolate Macaron with Chocolate Ganache John B.

French Macarons are becoming more and more popular. These macarons may be fragile and small but they pack a punch when it comes to taste. Think Little Mac from Punch Out! Great part is, they come in many variety of flavors. So far, I have tried vanilla with white ganache, lavender tea with lander tea infused milk ganache, green tea with green tea white ganache, raspberry with chocolate ganache and of course these chocolate macarons you see pictured. Macarons are the transformers of deserts. Mix and match or create new flavors, the possibilities are endless. What flavors have you had? or would like to have?

Macaron Batter Ingredients

  • 1 cup Powdered Sugar
  • 1/2 cup Almond Powder, sifted
  • 3 Tbsp Unsweetened Dutch-Process Cocoa Powder
  • 2 Large Egg Whites, room temperature
  • 5 Tbsp Granulated Sugar

Macaron Directions

  1. Cover two baking sheets with parchment paper or silicon pads
  2. Using a food processor, grind together the powdered sugar, almond powder, and cocoa powder
  3. In a bowl, beat the egg whites until they form stiff peaks.(while beating eggs, add the sugar in increments)
  4. Divide dry ingredients in two, then fold into egg whites gently in two parts
  5. Fill batter into a pastry bag with 1/2-inch tip
  6. Pipe onto baking sheets in 1.5-inch circles
  7. If the batter has peaks gently massage them back down with wet finger tip
  8. Let the Macaron batter sit out for 2 hours before placing in a preheated 350°F oven
  9. While waiting make the chocolate ganache
  10. When the Macarons are room temperature remove from baking sheet and spread ganache on the inside and sandwich together

Chocolate Ganache Ingredients

  • 1/2 cup Heavy Cream
  • 2 tsp Light Corn Syrup
  • 8 oz Semi-Sweet Chocolate Chips
  • 1 Tbsp Butter, cut into small pieces

Chocolate Ganache Directions

  1. Heat the heavy cream and corn syrup in a small sauce pan until sides begin to bubble
  2. Remove from heat and add chocolate chips, let it sit for a minute
  3. Stir until smooth
  4. Stir in pieces of butter
  5. Let it cool completely before using. Once it reaches room temperature you may place it in the refrigerator


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