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Chocolate Macarons with Creamy Ganache

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  • Author: Kevin from "Law of Baking"
  • Prep Time: 60
  • Cook Time: 12
  • Total Time: 120



For the creamy ganache

  • 5 large egg yolks
  • 1/2 cup (100g) superfine sugar
  • 2 cups (500ml) whole milk
  • 14 oz. (400g) bittersweet chocolate, chopped

For the macaron shells

  • 5 large egg whites, divided equally in 3.5 oz. (100g)
  • 1 1/4 cups (250g) superfine sugar
  • 1/3 cup (80ml) water
  • 2 1/2 cups (250g) ground almonds
  • 2 1/4 cups (220g) powdered sugar
  • 1/3 cup (30g) cocoa powder
  • another 2 tbsp. cocoa powder, for dusting


  1. For the creamy ganache: Put the milk in a saucepan and bring it to a gentle bubble over medium heat. In the meantime whisk together the egg yolks and the superfine sugar until frothy and pale in color. Just before the milk starts the cook, took it off the heat and slowly pour it into the egg yolk mixture while constantly whisking. Put it back into the saucepan, cook and stir over medium heat until thickened and the mixture coats the back of a wooden spoon.
  2. Put the mixture through a fine mesh sieve into a bowl to the chopped chocolate and stir until the chocolate is completely melted. Cover the bowl with cling film, whereas the cling film touches the surface of the ganache and put it into the refrigerator until you need it.
  3. For the macaron shells: Put the first 3.5 oz. (100g) egg whites into a clean bowl of a stand mixer and set aside. Cook the superfine sugar and the water in a saucepan over medium high heat. You will need a candy thermometer. Check the sugar constantly without stirring. When the mixture reaches 114°C (237°F) start whisking the egg whites on high speed.
  4. When the mixture reaches 121°C (250°F) take it off the heat and turn the mixer down to low. Poor the sugar in a slow but steady stream into the egg whites and then crank up the heat and beat until triple in volume and cooled down.
  5. In the meantime put the ground almonds, powdered sugar and cocoa powder through a fine mesh sieve into a large mixing bowl. If your almonds aren’t as fine, put them together with the other two ingredients into a food processor and ground them up. Then sieve them into the large mixing bowl.
  6. Add the last 3.5 oz. (100g) egg whites and work them into the dry ingredients until a paste forms.
  7. Now fold in the meringue mixture in three stages until it looks like wallpaper glue or running lava. If you put up a spoonful of the mixture and let it drop back into the rest it should slowly but steady disappear into the rest of it.
  8. Line two baking sheets with parchment paper und put the mixture into a piping bag with a medium round nozzle. Pipe dots onto the parchment paper with 3cm (1.5 inch) and leave some space between them. Try to held the piping bag straight upwards and slightly twist the back, when you are finished. Dust each macaron shell with a little bit of cocoa powder.
  9. Let the macaron shells rest for at least 30 min or until they have dried out a little bit. In the meantime preheat the oven to 150°C (300°F). Convection ovens are not very precise here, so try to bake it separately.
  10. After the shells have dried out, bake each baking sheet for 12 minutes. or until the shells are firm when lightly touched. Let them cool completely.
  11. Take the cooled ganache out of the refrigerator and stir until smooth again. Put it into a piping bag and snip a little tip off. Pipe a little bit of the ganache onto the bottom of one shell and lightly sandwich it together with another shell.
  12. It’s best to let them rest in the refrigerator overnight.


  • Enjoy baking!