Ann Reardon

Chocolate Macaron Recipe (Macaroons) with ginger ganache

Chocolate Macaron Recipe (Macaroons)

easy chocolate macaron recipe
After many requests here is the chocolate macaron recipe with ginger ganache. Sadly they have all been eaten and I am looking at this picture wishing there was just one left for me to have right now.

Chocolate Macaron Recipe Ingredients

4 large egg whites or 5 small – 140g (4.94 ounces)
1/3 cup or 70g (2.47 ounces) caster or super fine sugar 
200g (7.05 ounces) or 1 1/2 cups icing sugar 
115g (4.06 ounces) or 1 cup almond meal
30g (1.06 ounces) or 1/4 cup cocoa powder
2g (0.07 ounces) salt (optional)

(*cup measurements are metric cups where 1 cup=250ml in the USA cups use customary units so 1 cup = 236ml so you need to add a little bit extra as detailed in the recipe.).

Macaron Recipe Directions

Preheat the oven to 150C (302 degrees Fahrenheit)
Place egg whites and caster sugar in a bowl and mix with electric mixer.
Beat until stiff and glossy, you should be able to turn the bowl upside down without the meringue falling out.

macaroon stiff egg white

While the egg whites are whisking sift the almond meal, cocoa powder and icing sugar twice. Discarding any almond lumps that are too big to pass through the sieve. Once the egg whites are ready immediately fold in the icing sugar mixture. It should take roughly 50 folds until the mixture is smooth and very viscous, not runny. Over-mix and your macarons will be flat, under mix and they will not be smooth on top.


Pipe onto trays lined with non-stick baking paper. Firmly bang trays on the bench (this prevents cracking) and then bake in the oven for 15 minutes in the middle of the oven and then move to the bottom of the oven for another 5-10 minutes.

Filling your macaroons

My favorite filling is flavoured ganache, for these macarons I used white chocolate ginger ganache.
ganache macaron fillings
Ganache Recipe
200g (7.05 ounces) white chocolate
70ml or 1/4 cup plus 2 tsp cream (35% fat)
25g (0.88 ounces) grated fresh ginger
few drops green colouring – optional

Bring the cream and ginger to the boil, remove from heat and leave to steep for 15 minutes. Return to the heat and bring to the boil again. Pour through a sieve over the white chocolate. Let stand for a minute or two and then stir. If it is not adequately melted then microwave for 20 seconds and stir – repeat until smooth. Allow to cool and thicken before piping onto macarons.

For a variation try making choc chip macarons – use this easy macaron recipe and add 50g (1.76 ounces) of grated chocolate.
chocolate ginger macaron recipe ann reardon


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My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

70 Comments View Comments

  1. Rating: 5

    Hi I’m not sure to use fan forced or not. Most recipes for desserts in general use it but macarons are hard to make so I don’t want to mess it up. Thanks

  2. Rating: 4

    This looks a fabulous recipie but macaroons and macarons and different things! Equally delicious but very different. Personally I recommend coconut macaroons with rice paper and of course a glace cherry on top. ?

  3. Rating: 3.5

    Hey Ann! I love your videos and have watched them for over 3 years. I tried this recipe but I can’t seem to make it correctly. I watched your video but I didn’t really help… I try to beat the egg whites and caster sugar but It never seems to stiffen and the closest to being stiff is if I let them sit for a moment. I use a Black+Decker electric hand mixer, so I dunno if that has anything to do with it.. I would love some help cause it’s my dream to bake but I’m only capable of cakes and cookies and sometimes brownies.

  4. Rating: 3

    Hi there,
    I have never made macrons before and I’m unsure of the recipe. It has that you use superfine sugar or icing sugar or almond meal, etc. Could you please clarify what ingredients and measures you actually use?
    Thank you
    Lee Ann

    • Hi Leeann, thanks for letting me know I’m not sure what had gone wrong with the formatting there. It should be clearer now. It has super fine sugar AND icing sugar

  5. How do you make chocolate macaroons

  6. Hi Ann!
    Just had a question regarding the macaron’s recipe, if I were to make plain macarons, would I just take out the cocoa powder or would I use another ingredient, and if I were to use another ingredient, what would it be?
    Thanks Ann!

  7. am gonna just melt white chocolate to put in the middle. might not be a good idea but you’ll learn from your mistakes. on the other hand, if am doing this in miniature how much of each ingredient should i add?

  8. My 17 year old daughter and I have wanted to try our hands at making macarons for months. Last night was the night! We followed your recipe, watched you video several times, and Voila! They came out perfectly. Thanks for the simple instructions. Next up: Flavor variations. Can’t wait to get creative!

    • That’s great to hear Chelle!

  9. I have that silicone mat marked for macarons, but they still stick. Can I put Wilton’s non-stick liquid to the mat before I dispense batter?

    • Hi Galina, We can’t get the liquid here so we can’t advise you on it’s use. Ann usually uses non-stick baking paper instead as it is smoother and the macaron’s are therefore less likely to stick.

    • If they still stick that means that you’ll need to rewash your mats with warm water and a mild soap (or top shelf in dish washer) , allow for the mat to dry, then lightly add a thin layer or oil and wipe off the excess. This should help. It was on a care instruction for mine. I hope this helps you!

  10. My first atemt ,it .s not bad only it,s hollow inside,Wy ? can you help? thanks

    • Hi Etel, Ann has a page of trouble shooting tips for macarons: Usually a hollow macaron means they have been taken out of the oven too early or the oven temp wasn’t high enough for long enough. They end up cooked on the outside but not cooked enough on the inside, so the centre falls. Try leaving them in the oven for a little longer.

  11. can i use unsweetened cocoa powder? or does it have to be regular cocoa powder

    • You should definitely use unsweetened cocoa. Sweetened cocoa powder has added sugar, and is more intended for making hot drinks than for baking.

    • Hi Ester, Here regular cocoa powder is always unsweetened. Sweetened cocoa is usually called drinking chocolate or similar.

  12. opps me too Ana Lommen :-/

  13. Hi Ann

    omg what can I say, I’m loving your site, Thank you.

    I am having my first attempt in making macaroons. Can you tell me should the oven be pre heated?


    • Yes Lina, Preheat your oven to 150C

  14. i cnt use eggs in my cake m pure veg …cn u plz temme d substitute for egg white plz :/

  15. Hi Ann,
    I want to ask that if i want to add coco powder on top the macaron so i need to add it before bake it or after?

    • Hi Jane, Before they are baked would be best.

  16. I just realized that I’m pronouncing and writing macaroon instead macaron. Sorry for the mistake.

  17. Hello Ann,
    I would really love to try your chocolate macaron recipe but I’m from the US and do not have a scale to measure the ingredients. Do you by any chance have a conversion like you do for the easy macaron recipe? If you have a chance, it would be greatly appreciated! Thank you

  18. Where can i buy the Almond Meal and Caster Sugar?

    • Almond meal can be made using a Vitamix blender in the dry grains canister. Also, you can order it online, at your grocery store under “Bob Mill” grains, at Reformhaus/Health food markets. It is also called Almond Flour.

  19. Hi Ann

    Ive just made these delicious macaroons but unfortunately they came out all hard as a rock. i didn’t take them out of the oven until they came completely off the non stick baking paper. i don’t know what went wrong. they were in there at least 45 minutes 🙁 Please help!

    • Maybe your non-stick baking paper isn’t really non-stick

    • Hi joy, you should wait for them to cool down before you take the off the paper. If it still sticks on the paper either they are undercooked or you’re not using a parchment paper. If undercooked, you can put them back in the oven and bake them longer. Hope it helps.

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