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plain ivory French macarons filled with a dark chocolate ganache on a large golden plate in front of a perfect batch of filled macarons

Beginner French Macarons

Jill Colonna
Plain almond macaron shells made with the simple French meringue method, sandwiched with a silky dark chocolate ganache. Ideal for a beginner's first batch, with no thermometer needed.
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Prep Time 45 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 2 hours
Course Dessert, goûter, petits fours, teatime
Cuisine French
Servings 35 macarons
Calories 92 kcal

Equipment

Ingredients
  

Macaron shells

  • 100 g egg whites at room temperature
  • 65 g caster (superfine) sugar
  • 120 g blanched almond flour extra-fine
  • 180 g icing (powdered) sugar

Dark chocolate ganache

  • 150 g dark chocolate 64% cacao, chopped
  • 150 g whipping or heavy cream 30-35% fat
  • 20 g unsalted butter softened

Instructions
 

Shells

  • Line 2-3 flat trays with parchment or a silicone mat. Fit a piping bag with the small plain tip.
  • Sift the almond flour and icing sugar together; discard any coarse pieces.
  • Whisk the egg whites slowly until foamy, adding the cream of tartar if using.
  • Gradually whisk in the caster sugar until the meringue is firm and shiny.
  • Fold in the dry ingredients. Press the batter against the side of the bowl until it flows in an unbroken ribbon that settles back within 10–15 seconds.
  • Pipe 2.5 cm (1-inch) rounds in staggered rows. Rap each tray firmly and pop any bubbles.
  • Rest for 30-60 minutes, until the tops are dry to a light touch. Preheat the oven to 150°C / 300°F.
  • Bake one tray at a time on the middle shelf for about 15 minutes. After 8 minutes, open the door briefly to release steam.
  • If the top doesn’t move on its feet and feels firm, it’s ready. Slide the parchment off the tray and cool completely before lifting.

Ganache

  • Heat the cream until steaming, then pour it over the chocolate in a tall jug.
  • Wait 1 minute, then stir until smooth. Stir in the butter until glossy. Alternatively, blend in the butter with a stick blender in a tall jug.
  • Leave at room temperature for about 45 minutes, until pipeable.

Assemble

  • Pair the shells by size, pipe ganache onto half, and top with the other half.
  • Refrigerate in an airtight container for 24-36 hours.

Notes

Serve: Best served about 30 minutes out of the fridge to appreciate their flavour.
Measurements: grams only - cups aren’t accurate enough for macarons.
Ovens vary. An oven thermometer shows you what your oven is really doing.
Storage: up to 5 days refrigerated; up to 1 month frozen.
Halving: use 50 g egg whites and halve everything else.
Gluten-free: check the labels on your icing sugar and chocolate if baking for coeliacs.
Help: quick fixes in my French Macaron Guide.

Nutrition

Calories: 92kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 6mgSodium: 7mgPotassium: 40mgFiber: 1gSugar: 8gVitamin A: 79IUVitamin C: 0.03mgCalcium: 14mgIron: 1mg
Keyword beginner macarons, chocolate ganache macarons, easy French macarons, French macaron recipe, French meringue macarons
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