French macarons with chocolate ganache
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 65g icing sugar
  • 55g almond meal
  • 1 egg white
  • 1 tablespoon caster sugar
  • 3 drops yellow food colouring
  • 75g milk chocolate
  • 30ml thickened cream
  1. Prepare a flat oven tray with baking paper. Place the macaron stencil (link in blog) under the baking paper, if desired.
  2. Sift the icing sugar and almond meal into a bowl, and mix together.
  3. Using an electric hand beater, beat the egg white in another bowl until lightly frothy.
  4. Add caster sugar to egg white, and beat until stiff peaks. Add the yellow food colouring and beat until very stiff peaks and colouring has been thoroughly mixed in. The egg white should be able to stand up strongly when you pull the beaters out.
  5. Add half of the almond meal and icing sugar mixture to egg white mix and fold through.
  6. Add the other half and fold through. It will be very thick and stiff a this point.
  7. If the mix is very thick, and doesn't fall off your beaters when you put them through, pulse the electric beaters in mix for a second or two, until the mix is still thick, but starts to fall off the beaters.
  8. Using a piping bag with a 1cm round tip, or just the end cut off a plastic piping bag, with your tip about 1cm above the baking paper, squeeze until the mixture fills in the stencil for each circle.
  9. This should make about 24 biscuits, or 12 filled biscuits.
  10. Leave macarons for about 30 mins to 1 hour to get a skin for the feet.
  11. Meanwhile, place a small saucepan with water in it on the stove with a light simmer. Place a bowl over the saucepan, careful that the water level is below the bottom of the bowl. Add the chocolate and cream to the bowl, and melt them together - stirring occasionally.
  12. When melted, leave your chocolate ganache to cool, before placing in the refrigerator for approx 1 hour or until set (but not too hard).
  13. When ready, slip the stencil out from underneath your baking paper, place your macarons in a pre-heated oven at 140degC fan forced, 150 degC not fan forced for 15 minutes. In the last 5 minutes, don't forget about them as they cook rapidly towards the end. The difference between 15 and 16 minutes may mean hard, and not chewy macarons. For your oven it might be 14 minutes. They should be firm with a crust on the outside.
  14. Take them out of the oven and transfer on paper to a cooling rack, or heatproof bench.
  15. When cooled, pair up macarons for even sizes. Using a piping bag, pipe a generous dob of ganache onto the macaron. If it's too firm from the fridge, leave the ganache out for a little while, or mix to soften the ganache.
  16. Sandwich the two macaron shells together. Your macaron is made.
Recipe by Thoughtful Baking at