Vanilla Macarons with Chocolate Ganache

These vanilla macarons are seriously addictive, filled with rich chocolate ganache — you will not be able to stop at one. Those gorgeous little French cookies, delicate and pretty, with a perfect balance between vanilla and chocolate. Notoriously finicky, but so worth it for afternoon tea or as a beautiful cake decoration.

Why you'll love these macarons

• Italian meringue method — more stable and forgiving than the French method.
• Smooth tops and perfect "feet" when you follow the steps.
• Rich, silky ganache that's just 3 ingredients.
• Even better the next day — great for making ahead.

Ingredients

Macarons need precision, so please use a digital kitchen scale and a sugar thermometer.

Macaron Shells

• 150g ground almonds
• 150g icing sugar
• 55g "liquefied" egg whites (rested in the fridge 1-2 days if possible)
• 150g caster sugar
• 37ml water
• 55g "liquefied" egg whites
• 1 tsp vanilla extract (optional, added to the water)

Chocolate Ganache Filling

• 100g heavy cream
• 120g dark chocolate, finely chopped (milk chocolate also works)
• 15g unsalted butter

Directions

1. Process icing sugar and ground almonds together until well combined, 2-3 times, to eliminate lumps.
2. Mix the sugar-almond mixture with the first portion of egg whites to form a paste. Cover and set aside.
3. Heat sugar and water in a saucepan, brushing down the sides with a wet pastry brush to prevent crystallizing. At 115°C, start whisking the second portion of egg whites on medium-high speed until frothy.
4. At 118°C, slowly stream the hot syrup into the whisking egg whites. Whisk to stiff peaks, about 5-7 minutes.
5. Fold a spoonful of meringue into the almond-sugar paste to loosen it, then fold in the rest until the batter falls off the spatula in a ribbon that disappears in about 10 seconds.
6. Pipe 3.5cm rounds onto lined trays, spaced 2cm apart. Tap the trays firmly to release air bubbles.
7. Let the shells dry for at least 30 minutes until a skin forms and they're no longer sticky.
8. Bake at 150°C/300°F for about 23 minutes (timing varies by oven). Cool completely.
9. For the ganache, melt chocolate, butter, and cream together in the microwave in 30-second bursts. Chill until set, 4-8 hours, then whisk lightly or pipe as-is.
10. Pipe ganache onto half the shells and sandwich together. Store in the fridge but serve at room temperature — they're even better the next day.

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Alla's tips for perfect macarons

• Weigh your egg whites — don't go by the number of eggs.
• Use finely ground, blanched almond flour for smooth shells. Sift out any big bits.
• Don't overmix the batter (macaronage). Too runny and they spread with no feet; too thick and they crack or stay peaky.
• Use an oven thermometer. Most macaron problems come from ovens running hot or cold.
• Humid day? The shells may need longer to form a skin before baking.
• "Mature" them overnight in the fridge after filling for the perfect chewy texture.

Storage

Keep filled macarons in an airtight container in the fridge for up to 4 days. Freeze filled or unfilled shells for up to 1 month; thaw in the fridge and bring to room temperature before serving.

Frequently asked questions

Why are my macarons hollow?
Usually the oven was too hot or the meringue was overwhipped. Try lowering the temperature slightly and baking a little longer.

Why did my macarons crack?
They weren't rested long enough to form a skin, or there were air bubbles. Tap the trays firmly and wait until the shells feel dry to the touch.

Why don't my macarons have feet?
The batter was overmixed or the shells weren't dried enough before baking.

What does "liquefied" egg white mean?
Egg whites separated and rested in the fridge for 1–2 days. They lose some water and become more stable for macarons.

Can I use almond meal instead of ground almonds?
Use fine blanched almond flour. Coarser almond meal with skins gives bumpy, speckled shells.

More recipes to try

• Raspberry & Vanilla Eclairs
• Russian Caramel Cookies (Oreshki)
• Vanilla & Caramel Zephyr
• Ferrero Rocher Truffles

Hugs, Alla xox

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