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Chocolate Macarons with Dark Chocolate Ganache and Dehydrated Marshmallow Accents Recipe

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4.2 from 88 reviews

This decadent Chocolate Macarons recipe combines delicate almond meringue shells with a rich dark chocolate ganache and a light Swiss meringue, finished with mini dehydrated marshmallows for a delightful texture contrast. Perfectly crispy on the outside and tender inside, these macarons make an impressive dessert for special occasions or a luxurious treat.

  • Total Time: 2 hours 30 minutes
  • Yield: 30 servings

Ingredients

Dark Chocolate Ganache

  • 227 grams dark chocolate, chopped
  • 120 grams heavy cream

Macaron Shells

  • 100 grams egg whites (room temperature)
  • 1/4 teaspoon cream of tartar
  • 60 grams granulated sugar
  • 110 grams almond flour, sifted
  • 190 grams powdered sugar, sifted
  • 10 grams unsweetened cocoa powder, sifted

Swiss Meringue

  • 66 grams egg whites (room temperature)
  • 1/4 teaspoon cream of tartar
  • 133 grams granulated sugar

Decoration

  • 57 grams dark chocolate, melted
  • Mini dehydrated marshmallows

Instructions

  1. Prepare Dark Chocolate Ganache: Finely chop the dark chocolate and place it in a large bowl. Microwave the heavy cream in a microwave-safe bowl for 1-2 minutes until hot but not boiling. Pour the hot cream over the chopped chocolate and let it sit for two minutes. Gently stir with a spatula until the chocolate is fully melted and the ganache is smooth. Let it thicken at room temperature or in the fridge until it can hold its shape. If too firm, microwave briefly and stir to soften.
  2. Make Macaron Shells Dry Mix: Sift together almond flour, powdered sugar, and cocoa powder into a large bowl and set aside.
  3. Whisk Egg Whites: In a stand mixer with whisk attachment, whisk 100 grams of egg whites on medium speed until foamy; add cream of tartar. Increase speed to medium-high and slowly add 60 grams granulated sugar. Whisk on high until stiff peaks form.
  4. Fold Dry Ingredients: Gently fold half of the dry ingredients into the meringue until fully combined, then fold in the rest. Continue folding until the batter has a flowing lava consistency, able to form a figure 8 without breaking. Stop folding to avoid over-mixing.
  5. Pipe Macarons: Line a baking sheet with silicone mat or parchment paper. Transfer batter into a piping bag fitted with a large round tip and pipe 1-inch rounds perpendicular to the mat.
  6. Remove Air Bubbles: Drop the baking sheet 3-4 times onto the counter to bring air bubbles to the surface. Use a toothpick to pop any visible bubbles for a smooth finish.
  7. Rest Macarons: Let the macarons rest at room temperature for 30-45 minutes until a skin forms, which can be lightly touched without disturbing the batter.
  8. Preheat Oven and Bake: Preheat oven to 300°F (150°C). Bake macarons one sheet at a time on the center rack for 13-15 minutes, until feet are set and shells do not move when touched.
  9. Cool Shells: Allow shells to cool completely on the baking sheet before removing. They should peel off easily once cooled.
  10. Decorate Shells: Pair macaron shells. On one side, drizzle melted dark chocolate and sprinkle with mini dehydrated marshmallows. Set aside for assembly.
  11. Prepare Swiss Meringue: Just before assembly, whisk 66 grams egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water (bowl not touching water). Whisk constantly for 3-4 minutes until sugar dissolves and mixture reaches about 160°F and lightens in color and volume.
  12. Whip Meringue: Transfer the bowl to a stand mixer and whisk on medium-low for 2-3 minutes, increasing speed gradually until soft peaks form and bowl is no longer warm. Beat on high until stiff peaks form.
  13. Assemble Macarons: On the undecorated shell, pipe a dollop of firm chocolate ganache leaving space at edges. Pipe Swiss meringue on top of the ganache. Place the decorated shell on top to complete the sandwich.
  14. Mature and Store: Place assembled macarons in an airtight container and refrigerate for 12-24 hours to mature. Store in fridge up to 5 days. For best texture and flavor, let them come to room temperature for about an hour before serving.

Notes

  • Ensure egg whites are at room temperature for best volume when whisking.
  • Be careful not to over-fold the macaron batter, as it can prevent proper rising.
  • Let macarons rest long enough to form a skin; this prevents cracks during baking.
  • If ganache hardens too much, briefly warm before piping to reach desired consistency.
  • Storing macarons in the fridge improves texture, but serve at room temperature for optimal softness.
  • Use a kitchen scale for accurate ingredient measurements to achieve consistent results.
  • Author: Olivia
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://yourdailycook.com/chocolate-macarons-with-dark-chocolate-ganache-and-dehydrated-marshmallow-accents-recipe/