Classic French Macarons with Ganache Filling

Name: Classic French Macarons with Ganache Filling
Prep time: 40 min
Cook time: 15 min
Total time: 85 min
Yield: 12 cookies
Cuisine: French
Ingredients: 1 1/2 cups almond flour (finely ground); 1 3/4 cups powdered sugar (sifted); 3 large egg whites (room temperature); 1/4 teaspoon cream of tartar; 1/4 cup granulated sugar; 1/2 cup heavy cream; 120 grams dark chocolate (finely chopped)

85 min 12 cookies Hard

All Recipes

Classic French Macarons with Ganache Filling

Create perfect French macarons with almond-flour shells and luscious ganache.

Prep

40 min

Cook

15 min

Total

85 min

Servings

Difficulty

Hard

French macarons are elegant and delicate cookies that have captured the hearts of dessert lovers worldwide. These little treats are made with almond flour, sugar, and egg whites, and are known for their smooth, shiny shells and ruffled 'feet'. The filling, often a rich ganache or buttercream, adds another layer of flavour to these delectable delights. Making macarons can seem daunting, but with patience and precision, you can master the art of these French confections. The key steps include creating a stable meringue, achieving the right macaronage consistency, and ensuring the shells are rested properly before baking.

Ingredients

Servings

Macaron Shells

Ganache Filling

Instructions

Prepare dry ingredients

Sift almond flour and powdered sugar together into a large bowl. Discard any large pieces that remain in the sifter.

Pro tip: Re-sift the mixture for a finer texture.

Make the meringue

In a clean, dry bowl, whisk egg whites until foamy. Add cream of tartar, then gradually add granulated sugar. Whisk until stiff peaks form.

Pro tip: Ensure no yolks are mixed with the whites for best results.

Combine meringue and dry ingredients

Gently fold the almond flour mixture into the meringue in three additions. Perform the macaronage by folding until the batter flows like lava and forms a thick ribbon.

Pro tip: Avoid over-mixing to prevent a runny batter.

Pipe the macarons

Transfer batter to a piping bag fitted with a round tip. Pipe small rounds onto a parchment-lined baking sheet.

Pro tip: Tap the baking sheet to release any air bubbles.

Rest the macarons

Let the macarons sit at room temperature for 30 minutes or until a skin forms and they are no longer sticky to the touch.

Pro tip: This step is crucial to forming the macaron 'feet'.

Bake the macarons

Preheat oven to 300°F (150°C). Bake for 15-17 minutes, turning the tray halfway through. Shells should be firm and not wobbly.

Pro tip: If shells crack, reduce the oven temperature.

Prepare the ganache

Heat cream over medium heat until just simmering. Pour over chopped chocolate and let sit for a minute before stirring until smooth.

Pro tip: Cool ganache to room temperature before using.

Assemble the macarons

Pair macaron shells of similar size. Pipe ganache onto one shell and gently sandwich with another. Repeat with remaining shells.

Pro tip: Allow assembled macarons to mature in the fridge overnight for optimal flavour.

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Tips & Tricks

<ul><li>Ensure egg whites are at room temperature for better volume.</li><li>Use a food processor to finely grind almond flour if needed.</li><li>Allow macarons to rest until a skin forms to avoid cracked tops.</li></ul>

Serving Suggestions

Serve these classic French macarons as an elegant dessert for special occasions or as a delightful treat with afternoon tea. Pair them with a cup of Earl Grey or a glass of Champagne for an extra touch of sophistication. Macarons can be made ahead of time and stored in an airtight container for up to 3 days. For longer storage, freeze the unfilled shells and fill them closer to the serving date.