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Dark Chocolate Truffle Macarons

Course Dessert
Cuisine American, French
Keyword beginner french macaron recipe, easy french macaron fillings, french macaron filling recipe
Prep Time 45 minutes
Cook Time 18 minutes
Resting Time (Approximately) 1 hour
Total Time 2 hours 3 minutes
Servings 45 macarons

Ingredients

Macaron Shells

  • 275 grams finely ground almond flour (blanched)
  • 250 grams powdered sugar
  • 210 grams granulated sugar
  • 210 grams egg whites (from 6-8 eggs)
  • food coloring
  • pinch of cream of tartar

Macaron Filling

    Ganache for Outside Circle

    • 114 grams heavy cream
    • 100 grams dark chocolate (preferably Hershey's Special Dark)
    • 1 tablespoon unsalted butter (room temperature)

    Ganache for Inner Dollop

    • 142 grams heavy cream
    • 100 grams dark chocolate (preferably Hershey's Special Dark)
    • 1 tablespoon unsalted butter (room temperature)

    Macaron Topping

    • 1 cup dark chocolate (preferably Hershey's Special Dark)
    • 1 tablespoon vegetable oil

    Instructions

    Making the Macaron Shells

    • Prepare baking sheets with silicon baking mats or line with parchment paper
    • Put the almond flour and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times
    • Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form
    • Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. After combined, add the food coloring. Repeat until the mixture is combined and ribbons down from the spatula
    • Put the batter in a pastry bag with a ½ inch plain round tip
    • Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch
    • Bake 1 sheet at a time for 18 minutes, rotating halfway through
    • While macaron shells are cooling, make the filling

    Making the Filling

    • Coarsely chop the dark chocolate and put into a bowl with the butter
    • Simmer the heavy cream and pour over the chocolate and let sit for 3 minutes
    • After 3 minutes, whisk the chocolate mixture until smooth. Cover and refrigerate until thick.
    • Do this with both fillings. Once they are thick, put into two different piping bags and pipe the thicker filling around the outer edge and put a dollop of the thinner ganache in the inside.

    Making the Topping

    • Melt the chocolate in a double boiler or microwave. Add the vegetable oil and stir until smooth
    • Dip the macaron in the melted chocolate and refrigerate until the chocolate has hardened.
    • Once the chocolate is hard, drizzle it with more chocolate to make it look like a truffle.

    Best Storage

    • For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying

    Notes

    The macaron shells are made using the recipe from Laduree: Sucre