Macaron Recipe with Chocolate Ganache & Jam
Master Italian meringue macarons at home with this recipe featuring dark chocolate ganache and a sweet strawberry jam centre. Elegant, crisp, and delicious.
There’s something irresistibly elegant about French macarons. Their crisp shells, ruffled “feet,” and smooth, chewy centres make them a favourite for special occasions and everyday indulgence alike.
In this recipe, we’re using the Italian meringue method for added stability and a smoother finish — ideal for bakers who want more control. The real magic lies inside: a ring of silky dark chocolate ganache filled with a surprise spoonful of strawberry jam. It’s a beautiful contrast of richness and brightness, wrapped in a bite-sized treat.
Recommended Tools for this Bake:
Before you begin, having the right tools makes all the difference, especially when working with a delicate recipe like macarons. Here are the essentials I recommend for this recipe:
Essential for Italian meringue. A digital thermometer that reads up to 120°C or more ensures precision.
2. Piping Tips
This set of piping tips includes round nozzles which are perfect for shells and ganache rings.
3. Nordic Ware Naturals Half Sheet
This baking tray’s sturdy aluminium construction heats evenly, helping macarons bake with consistent feet and smooth bottoms.
For best results, I recommend using a Silpat silicone baking mat — its non-stick surface and consistent heat distribution help produce evenly baked macaron shells with perfect feet.
5. ReneeChef High-Heat Silicone Spatula
I have been using this spatula since I went to baking school decades ago. I find it sturdy yet flexible, and ideal for mixing thick macaron batter.
6. KitchenAid 7-Quart Bowl-Lift Stand Mixer
Optional, but highly recommended for stable meringue. I’ve used mine for more than 10 years—it’s the workhorse of my kitchen.
Curious about the origins of macarons? Discover their surprising Italian roots and the legacy of the Macaron Sisters of Nancy in our 👉 full macaron history feature.
Macaron Recipe with Chocolate Ganache & Jam
Ingredients
- MACARON SHELLS (Italian meringue style):
- 150g almond flour, very finely ground and sifted
- 150g icing sugar
- 55g egg whites (Part A — for paste)
- 55g egg whites (Part B — for Italian meringue)
- 150g granulated sugar
- 50g water
- 1/2 tsp red gel food colouring (or your preferred colour)
- FILLING:
- 100g dark chocolate, finely chopped
- 100ml double cream
- 15g unsalted butter, at room temperature
- 75g strawberry jam
Instructions
- 1
Prepare a template by drawing 3.5cm circles on a parchment paper that fits your baking trays. The circles should be at least 2.5cm apart so the meringue shells don’t stick to each other after baking.
- 2
Prepare three baking trays lined with parchment or silicone mats.
- 3
Prepare and set aside a piping bag with a 1cm plain round tip. Make sure bowls, beaters, and trays are clean and dry as any grease or moisture can compromise your meringue.
- 4
In a food processor, pulse together the almond flour and icing sugar for about 10 times and each time for about 10 seconds to ensure a fine, even texture. Let it rest between pulses to avoid heating the almond flour, which may release oil. Skip this step only if your almond flour is already ultra-fine and smooth. This step decides how smooth your macaron shells will be.
- 5
After processing, sift the mixture into a large bowl, discarding any large bits. Add 55g egg whites (Part A) and mix into a thick, uniform paste. Set aside.
- 6
Combine 150g castor sugar and 50g water in a saucepan over medium heat, without stirring.
- 7
While the sugar mixture is heating, tip 55g egg whites (Part B) into your mixer bowl. If you’re using a stand mixer like me, I suggest using a hand whisk to whip up the 55g egg whites till they’re foamy before fixing it onto the stand mixer because it will whisk better given the small amount of egg whites.
- 8
Have a sugar thermometer ready. When the sugar mixture reaches 110°C, start whisking the egg whites on high speed.
- 9
Once the syrup hits 118°C, drizzle it slowly down the inside of the whisking bowl while beating at high speed. Whip until the meringue is glossy and holds stiff peaks and the bowl feels only slightly warm.
- 10
Add the gel colouring here and mix until smooth.
- 11
Add about one‑third of the meringue into your almond paste to loosen it. Then gently fold in the remaining Italian meringue in two additions. Now go very slow here. Do not over-mix the batter or else it will spread during baking.
- 12
To test if you have achieved macaronage, lift a portion of batter with your spatula and make a figure of 8 as it falls off. It should take no more than 10 seconds for it to meld back into the batter. If it doesn’t, fold a few more times.
- 13
Using your spatula, fill the piping bag with the macaron batter.
- 14
Place your template underneath the parchment paper on the baking tray so you can see the circles. Pipe 3cm rounds onto each circle. A tip here for beginners: hold the piping bag perpendicularly to the tray.
- 15
Tap the trays on the counter firmly to release any air bubbles. Leave the shells to rest at room temperature for 30 minutes. They should form a “skin” and not stick to your finger when touched.
- 16
Preheat the oven to 150°C (non‑fan). Bake each tray for 12–14 minutes. They’re done when the tops are firm and the feet are defined. Let cool completely before filling.
- 17
CHOCOLATE GANACHE FILLING: Heat 100ml double cream until just simmering. Pour over 100g chopped dark chocolate in a heatproof bowl. Let stand 1–2 minutes, then stir until smooth. Stir in butter for sheen. Let cool to a pipeable consistency.
- 18
ASSEMBLY: Match macaron shells in pairs of by size. Pipe a ring of chocolate ganache onto one shell and fill the centre with strawberry jam. Or you can use any filling of your choice. Sandwich with a matching shell. Place in an airtight container and let the filled macarons rest overnight in the fridge for best texture.
- 19
STORAGE: Refrigerate in an airtight container for up to 4–5 days. Let come to room temperature before serving.
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