Macarons ganache is a smooth chocolate filling made by pouring warm cream over chopped chocolate, then cooling the mixture until it is thick enough to pipe between almond meringue shells. This simple, reliable filling balances the shells’ sweetness and becomes pleasantly soft after the assembled macarons rest in the refrigerator.
Ingredients
- 4 oz (113 g) semisweet chocolate, finely chopped, or semisweet chocolate chips
- ⅓ cup (80 ml) heavy cream
- 1 tbsp (14 g) unsalted butter, softened and cut into small pieces
- ⅛ tsp fine salt
- ½ tsp vanilla extract, optional
- 48 baked macaron shells, cooled completely (about 24 matched pairs)
Instructions
- Prepare the chocolate. Put the chopped chocolate in a dry, heatproof bowl. Finely chopped chocolate melts more evenly; if using chips, expect the ganache to take a little longer to become completely smooth.
- Heat the cream. Warm the cream in a small saucepan over medium-low heat, stirring occasionally, until it is steaming and small bubbles appear around the edge, about 2–3 minutes. Do not let it boil vigorously. Remove the pan from the heat.
- Make the ganache. Pour the hot cream over the chocolate and leave it undisturbed for 2 minutes. Stir slowly from the center outward until glossy and smooth, scraping the bowl as needed. If a few pieces remain unmelted, set the bowl over a saucepan of barely simmering water for a few seconds at a time and stir; keep water out of the chocolate.
- Finish and cool. Stir in the butter, salt and vanilla, if using, until combined. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Cool at room temperature for about 30–45 minutes, until thick but still pipeable. If the room is warm or the ganache remains loose, refrigerate it in 10-minute intervals, stirring between intervals so the edges do not harden first. Do not let it become completely firm.
- Fill the shells. Match the cooled shells into pairs of similar size. Transfer the ganache to a piping bag fitted with a small round tip, or use a spoon. Pipe or spread about 1 teaspoon (5 ml) onto the flat side of one shell, leaving a small border, then gently press its partner on top until the filling reaches the edge. Repeat with the remaining shells and ganache.
- Mature the macarons. Arrange the filled macarons in a single layer in an airtight container and refrigerate for at least 2 hours so the filling can soften the interiors slightly. For the best texture, allow them to sit at room temperature for 15–20 minutes before serving.
Tips
- Use chocolate you enjoy eating, and chop a bar into small, even pieces. Chocolate chips often contain stabilizers and may need a little extra stirring, but they work in this filling.
- Measure cream carefully. Too much makes a soft ganache that can squeeze out of the shells; if yours is too loose, chill it in short intervals until it holds a mound on a spoon.
- Keep bowls and utensils dry. Even a small amount of water can make chocolate seize into a grainy mass. If it does, gently stir in warm cream a teaspoon (5 ml) at a time; the texture may improve, though it may remain less glossy.
- Fill only completely cool shells. Warm shells can melt the ganache, while overbaked or very dry shells may need the overnight maturation time to soften.
Serving Suggestions
Serve macarons slightly cool or at room temperature with coffee, tea or a small glass of milk. Arrange them on a platter with fresh berries for color, or offer them as a bite-sized dessert after a meal. Take the macarons out of the refrigerator 15–20 minutes before serving; the ganache will taste less firm and the shells will have a more tender bite. Avoid leaving them out for an extended period in a warm room, since cream-based ganache softens as it warms.
Variations
Dark chocolate: Use bittersweet chocolate in place of semisweet for a less sweet, more intense filling. Depending on its cocoa content, it may set firmer; stir in 1–2 teaspoons (5–10 ml) of warm cream if needed for a pipeable consistency.
White chocolate: Replace the chocolate with 5 oz (142 g) chopped white chocolate and use ¼ cup (60 ml) cream. White chocolate is softer and sweeter, so chilling is especially important. Add a little finely grated lemon zest or a few drops of vanilla for a simple flavor change.
Flavor accents: Stir in 1 teaspoon (5 ml) espresso, orange zest, or a small pinch of cinnamon after the ganache becomes smooth. Keep liquid additions modest so the filling stays thick enough to pipe. For a nutty version, replace up to 1 tablespoon (15 g) of the chocolate with smooth nut butter; the ganache will be softer and should be chilled before filling.
Storage and Reheating
Because the filling contains cream, refrigerate filled macarons in an airtight container within 2 hours of assembling. They keep well for about 3–4 days refrigerated; their texture is often best after the first day, as the shells mature. Let them stand at room temperature for 15–20 minutes before serving. Do not reheat filled macarons.
Freeze filled macarons in a single layer until firm, then transfer them to a freezer-safe airtight container with parchment between layers. Freeze for up to 1 month for best quality. Thaw in the closed container in the refrigerator for several hours or overnight to limit condensation, then bring to serving temperature. Unfilled shells can also be frozen airtight for up to 1 month and thawed before filling.
Frequently Asked Questions
Can I make the ganache ahead?
Yes. Refrigerate it in an airtight container for up to 3–4 days. Before piping, let it soften at room temperature, stirring occasionally, or warm it very briefly over a bowl of warm water. It should be cool and thick, not warm, when it meets the shells.
Why is my ganache runny?
It may need more cooling, or the cream-to-chocolate ratio may be too high. Chill it in 10-minute intervals and stir until it holds its shape. If it is still loose when cold, melt in a little extra chopped chocolate, then cool again.
Why did the ganache turn grainy or split?
It may have overheated, been stirred too vigorously, or come into contact with water. Try stirring in warm cream a teaspoon (5 ml) at a time until it comes together. Heat gently rather than boiling the cream, and make sure your bowl and tools are dry.
Do macarons need to mature after filling?
Yes, chilling them for at least 2 hours gives moisture time to move from the filling into the shells, improving their texture. They can be eaten sooner, but may taste crisper and less cohesive.
Can I use milk instead of heavy cream?
Not as a direct one-for-one substitute. Milk has less fat and produces a thinner, less stable filling. For the most dependable set, use heavy cream; a plant-based whipping cream formulated for whipping can work, though its flavor and texture may differ.
Can I pipe the filling without a piping bag?
Yes. Use a small spoon or place the cooled ganache in a sturdy resealable bag and snip a very small corner. Apply gentle pressure so you do not crack the shells.
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