French Macarons with Chocolate Ganache. Remove the ganache from the refrigerator. Assembling French Macarons With Chocolate Ganache – Once the macarons and the ganache have cooled down, carefully select pairs those are similar in shape and size. Now pipe or spoon the ganache over one of the macarons and then top it with the other one.
Pour hot cream over the chocolate. Allow to sit for a minute. Chocolate Ganache Macarons have a classic french macaron shell that has been dusted with cocoa powder and filled with a silky chocolate ganache filling. You can have French Macarons with Chocolate Ganache using 14 ingredients and 9 steps. Here is how you achieve that.
Ingredients of French Macarons with Chocolate Ganache
- It’s of Macaron shells.
- Prepare of powdered sugar.
- It’s of almond flour.
- It’s of salt.
- Prepare of cocoa powder.
- You need of egg whites aged overnight in the fridge and brought to room temperature.
- Prepare of cream of tartar.
- You need of granulated sugar.
- It’s of vanilla extract.
- It’s of Chocolate Ganache.
- Prepare of heavy cream.
- Prepare of semisweet chocolate.
- You need of vanilla.
- You need of salt.
If I am looking for a chocolate macaron recipe I want it to be exactly like these Chocolate Ganache Macarons. The shell is perfectly sweet with just a sprinkling of cocoa powder over the top. Keyword Chocolate, Dessert, French macarons, Ganache, Patisserie. Stick this in the fridge or freezer until it has cooled completely.
French Macarons with Chocolate Ganache instructions
- Line 2 baking sheets with the macaron template and parchment paper..
- Sift together powdered sugar, salt, and almond flour, twice if not blended. Divide into 2 separated bowls. Sift cocoa powder in one of the bowls. Now you have Classic and Chocolate macaron dry mixtures. Pulse 2 mixtures separately in a food processor 8-10 times to make the almond flour even finer and to blend the ingredients together..
- Whip the egg whites on low to frothy consistency and slowly add the sugar in thirds. Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add cream of tartar, whipping on medium until soft glossy peaks form. Add vanilla extract to the meringue during the soft peak stage. Then continue whipping on medium-high until you get stiff peaks that start gathering and bunching on the inside of the whisk..
- Divide the meringue into 2 portions, for 2 types of shells. For each portion: add 1/3 of the almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the center until almond flour is mixed in. Continue with the rest of the almond flour and folding until well combined..
- Gently press the spatula on top of the batter while you turn the bowl to take out some fo the air from the meringue. Continue folding around the outside edge until the batter forms a ribbon and moves like lava. Your meringue is ready when it forms a ribbon off the spatula. Do not over mix..
- Pipe small rounds about 1" (2.5 cm) in diameter. Bang the baking sheet onto the table 5-6 times to release bubbles. Use a toothpick to remove big pockets of air trapped under the surface. Use a very small amount of water on your fingertip to smooth any rough spots. Allow to dry, uncovered until they are no longer tacky when lightly touched, about 30 minutes – 2 hours. Preheat oven to 320ºF (160ºC) in the meantime..
- Bake for about 6-7 minutes or until lightly darker around the edge. If not darker, bake for an additional 1 minute. Cooked cookies should pull away from the parchment paper without sticking. If they do stick, they were not baked enough. Let cool fully before removing from the parchment and filling with ganache. Cookies can be stored in the refrigerator for up to 5 days. Shells can be frozen for 6 months in an airtight container..
- Quick chocolate ganache (non-traditional way): Place all the ingredients into a heatproof bowl and microwave for one minute. Let sit for 5 minutes then whisk until smooth. Heat for another 15 seconds if not fully melted. Place into the fridge for 20 minutes then whisk until smooth..
- Use a piping bag with small opening to pipe chocolate ganache onto macaron shells, leaving some space for it to spread out when two shells are pressed together. Et voila, you're done. Note: Macarons usually taste better the next day..
The great thing about this basic chocolate filling for macarons is how easy it is to adapt it for different flavors. There are several ways to adapt basic chocolate ganache filling for macarons: Extract – adding a few drops of extract at the end (like in this recipe) is the easiest way to add flavor to this chocolate macaron filling. Macarons, the delicate French sandwich cookies, enjoy immense popularity due to their flavors, designs, and colors. While the cookie portion is made using meringue and sugar, the chewy inside comprises ganache or jam. Chewy chocolate macarons with a crispy outer shell and chocolate ganache filling.