Chocolate Macaron Recipe (Macaroons) with ginger ganache -... (2024)

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After many requests here is the chocolate macaron recipe with ginger ganache. Sadly they have all been eaten and I am looking at this picture wishing there was just one left for me to have right now.

Chocolate Macaron Recipe Ingredients

4 large egg whites or 5 small – 140g (4.94 ounces)
1/3 cup or70g (2.47 ounces) caster or super fine sugar
200g (7.05 ounces) or 1 1/2 cups icing sugar
115g (4.06 ounces) or 1 cup almond meal
30g (1.06 ounces) or 1/4 cup cocoa powder
2g (0.07 ounces) salt (optional)

(*cup measurements are metric cups where 1 cup=250ml in the USA cups use customary units so 1 cup = 236ml so you need to add a little bit extra as detailed in the recipe.).

Macaron Recipe Directions

Preheat the oven to 150C (302 degrees Fahrenheit)
Place egg whites and caster sugar in a bowl and mix with electric mixer.
Beat until stiff and glossy, you should be able to turn the bowl upside down without the meringue falling out.

While the egg whites are whisking sift the almond meal, cocoa powder and icing sugar twice. Discarding any almond lumps that are too big to pass through the sieve. Once the egg whites are ready immediately fold in the icing sugar mixture. It should take roughly 50 folds until the mixture is smooth and very viscous, not runny. Over-mix and your macarons will be flat, under mix and they will not be smooth on top.

Pipe onto trays lined with non-stick baking paper. Firmly bang trays on the bench (this prevents cracking) and then bake in the oven for 15 minutes in the middle of the oven and then move to the bottom of the oven for another 5-10 minutes.

Filling your macaroons

My favorite filling is flavoured ganache, for these macarons I used white chocolate ginger ganache.

Ganache Recipe
200g (7.05 ounces) white chocolate
70ml or 1/4 cup plus 2 tsp cream (35% fat)
25g (0.88 ounces) grated fresh ginger
few drops green colouring – optional

Bring the cream and ginger to the boil, remove from heat and leave to steep for 15 minutes. Return to the heat and bring to the boil again. Pour through a sieve over the white chocolate. Let stand for a minute or two and then stir. If it is not adequately melted then microwave for 20 seconds and stir – repeat until smooth. Allow to cool and thicken before piping onto macarons.

For a variation try making choc chip macarons – use this easy macaron recipeand add 50g (1.76 ounces) of grated chocolate.

howtocookthat.net

2013

More macaron recipes for you:

easy macaron recipe		nut free macarons
orange choc macarons	macaron ice cream sandwich	SEE ALL RECIPES
chocolate macarons	fun with macarons	Salted Caramel Macarons

My Cookbook

Stores that sell my book listed by country: http://bit.ly/ARcookbookAll recipe quantities in the book are in grams, ounces and cups.

70 Comments View Comments

AnaFebruary 27, 2021, 1:35 pmReply
Rating: 5

Hi I’m not sure to use fan forced or not. Most recipes for desserts in general use it but macarons are hard to make so I don’t want to mess it up. Thanks
MememeOctober 20, 2020, 6:17 amReply
Rating: 4

This looks a fabulous recipie but macaroons and macarons and different things! Equally delicious but very different. Personally I recommend coconut macaroons with rice paper and of course a glace cherry on top. ?
Astor L.July 8, 2020, 6:14 amReply
Rating: 3.5

Hey Ann! I love your videos and have watched them for over 3 years. I tried this recipe but I can’t seem to make it correctly. I watched your video but I didn’t really help… I try to beat the egg whites and caster sugar but It never seems to stiffen and the closest to being stiff is if I let them sit for a moment. I use a Black+Decker electric hand mixer, so I dunno if that has anything to do with it.. I would love some help cause it’s my dream to bake but I’m only capable of cakes and cookies and sometimes brownies.
LeeannSeptember 24, 2019, 6:43 amReply
Rating: 3

Hi there,
I have never made macrons before and I’m unsure of the recipe. It has that you use superfine sugar or icing sugar or almond meal, etc. Could you please clarify what ingredients and measures you actually use?
Thank you
Lee Ann
- AnnOctober 7, 2019, 5:02 pmReply
  Hi Leeann, thanks for letting me know I’m not sure what had gone wrong with the formatting there. It should be clearer now. It has super fine sugar AND icing sugar
BobJuly 28, 2017, 1:27 amReply
How do you make chocolate macaroons
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SaraJuly 18, 2016, 4:19 amReply
Hi Ann!
Just had a question regarding the macaron’s recipe, if I were to make plain macarons, would I just take out the cocoa powder or would I use another ingredient, and if I were to use another ingredient, what would it be?
Thanks Ann!
=)
- Admin HowToCookThatJuly 21, 2016, 11:56 amReply
  Hi Sara, Use this recipe here as a guide: https://www.howtocookthat.net/public_html/easy-macaron-macaroon-recipe/ .
  - SaraJuly 22, 2016, 2:48 amReply
    Thank you so much! =)
Mickaylia HibbertMarch 17, 2016, 9:30 amReply
am gonna just melt white chocolate to put in the middle. might not be a good idea but you’ll learn from your mistakes. on the other hand, if am doing this in miniature how much of each ingredient should i add?
ChelleAugust 31, 2015, 2:17 pmReply
My 17 year old daughter and I have wanted to try our hands at making macarons for months. Last night was the night! We followed your recipe, watched you video several times, and Voila! They came out perfectly. Thanks for the simple instructions. Next up: Flavor variations. Can’t wait to get creative!
- Admin HowToCookThatSeptember 9, 2015, 1:13 pmReply
  That’s great to hear Chelle!
GalinaAugust 27, 2015, 3:15 amReply
I have that silicone mat marked for macarons, but they still stick. Can I put Wilton’s non-stick liquid to the mat before I dispense batter?
- Admin HowToCookThatAugust 27, 2015, 10:40 amReply
  Hi Galina, We can’t get the liquid here so we can’t advise you on it’s use. Ann usually uses non-stick baking paper instead as it is smoother and the macaron’s are therefore less likely to stick.
- christineOctober 13, 2015, 11:02 pmReply
  If they still stick that means that you’ll need to rewash your mats with warm water and a mild soap (or top shelf in dish washer) , allow for the mat to dry, then lightly add a thin layer or oil and wipe off the excess. This should help. It was on a care instruction for mine. I hope this helps you!
EtelAugust 25, 2015, 8:00 amReply
My first atemt ,it .s not bad only it,s hollow inside,Wy ? can you help? thanks
- Admin HowToCookThatAugust 27, 2015, 11:21 amReply
  Hi Etel, Ann has a page of trouble shooting tips for macarons: https://www.howtocookthat.net/public_html/macaron-recipe-faq-troubleshooting/. Usually a hollow macaron means they have been taken out of the oven too early or the oven temp wasn’t high enough for long enough. They end up cooked on the outside but not cooked enough on the inside, so the centre falls. Try leaving them in the oven for a little longer.
EsterJuly 25, 2015, 8:42 amReply
can i use unsweetened cocoa powder? or does it have to be regular cocoa powder
- TomJuly 26, 2015, 12:30 amReply
  You should definitely use unsweetened cocoa. Sweetened cocoa powder has added sugar, and is more intended for making hot drinks than for baking.
- Admin HowToCookThatJuly 30, 2015, 2:32 pmReply
  Hi Ester, Here regular cocoa powder is always unsweetened. Sweetened cocoa is usually called drinking chocolate or similar.
linaMay 15, 2015, 11:32 amReply
opps me too Ana Lommen :-/
linaMay 15, 2015, 11:29 amReply
Hi Ann
omg what can I say, I’m loving your site, Thank you.
I am having my first attempt in making macaroons. Can you tell me should the oven be pre heated?
Cheers
Lina
- Admin HowToCookThatMay 21, 2015, 1:27 pmReply
  Yes Lina, Preheat your oven to 150C
shrutiAugust 7, 2014, 2:33 amReply
i cnt use eggs in my cake m pure veg …cn u plz temme d substitute for egg white plz :/
janeJune 26, 2014, 2:47 pmReply
Hi Ann,
I want to ask that if i want to add coco powder on top the macaron so i need to add it before bake it or after?
- Admin HowToCookThatMay 28, 2015, 12:40 pmReply
  Hi Jane, Before they are baked would be best.
Ana LommenMarch 14, 2014, 2:05 pmReply
I just realized that I’m pronouncing and writing macaroon instead macaron. Sorry for the mistake.
NatalieFebruary 19, 2014, 7:39 amReply
Hello Ann,
I would really love to try your chocolate macaron recipe but I’m from the US and do not have a scale to measure the ingredients. Do you by any chance have a conversion like you do for the easy macaron recipe? If you have a chance, it would be greatly appreciated! Thank you
Rechelle Marie CorpuzDecember 22, 2013, 7:27 pmReply
Where can i buy the Almond Meal and Caster Sugar?
- Promee JenkinsApril 11, 2014, 5:55 pmReply
  Almond meal can be made using a Vitamix blender in the dry grains canister. Also, you can order it online, at your grocery store under “Bob Mill” grains, at Reformhaus/Health food markets. It is also called Almond Flour.
JoyDecember 5, 2013, 7:44 pmReply
Hi Ann
Ive just made these delicious macaroons but unfortunately they came out all hard as a rock. i didn’t take them out of the oven until they came completely off the non stick baking paper. i don’t know what went wrong. they were in there at least 45 minutes 🙁 Please help!
- VijayaFebruary 3, 2014, 7:59 amReply
  Maybe your non-stick baking paper isn’t really non-stick
- WengFebruary 6, 2014, 12:48 amReply
  Hi joy, you should wait for them to cool down before you take the off the paper. If it still sticks on the paper either they are undercooked or you’re not using a parchment paper. If undercooked, you can put them back in the oven and bake them longer. Hope it helps.