Ingredients (Makes ~20 macarons)

For the Macaron Shells:

• 100 g (1 cup) almond flour

• 100 g (¾ cup) powdered sugar

• 75 g (⅓ cup) egg whites, aged at room temperature

• 75 g (⅓ cup) granulated sugar

• ¼ tsp cream of tartar (optional, helps stabilize)

• 1 tsp vanilla extract

For the Chocolate Ganache Filling:

• 120 g (4.2 oz) dark chocolate, finely chopped

• 120 ml (½ cup) heavy cream

• 20 g (1½ tbsp) unsalted butter, room temperature

For Decoration:

• Mini chocolate chips or chopped chocolate pieces

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Instructions

1️⃣ Make the Macaron Shells

1. Sift almond flour and powdered sugar together into a bowl.

2. In a separate mixing bowl, whip egg whites until foamy. Add cream of tartar (if using) and gradually add granulated sugar, beating until stiff, glossy peaks form.

3. Add vanilla extract and gently fold in the almond flour mixture in batches. Continue folding (macaronage) until the batter flows like thick lava and forms a ribbon when lifted.

4. Transfer to a piping bag fitted with a round tip. Pipe even circles (about 3–4 cm) onto a baking sheet lined with parchment paper or a silicone mat.

5. Tap the tray firmly to release air bubbles. Sprinkle chocolate chips/chunks on top.

6. Let shells rest at room temperature for 30–60 minutes until a skin forms and they are no longer sticky to the touch.

7. Preheat oven to 150°C (300°F) and bake for 14–16 minutes. Allow shells to cool completely before removing.

2️⃣ Make the Chocolate Ganache

1. Heat heavy cream until just simmering, then pour over chopped dark chocolate. Let sit for 2 minutes.

2. Stir until smooth, then add butter and mix until fully combined.

3. Let ganache cool to a pipeable consistency.

3️⃣ Assemble the Macarons

1. Pair up similar-sized shells. Pipe ganache onto the flat side of one shell, then gently sandwich with another.

2. Refrigerate in an airtight container for 24 hours to mature — this improves texture and flavor.

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💡 Tips for Perfect Macarons:

• Aging egg whites (leaving them uncovered in the fridge for 24–48 hours) helps achieve better consistency.

• Always weigh ingredients with a kitchen scale for accuracy.

• Humidity can affect the drying stage — use a fan or dehumidifier if needed.