Chocolate macarons à l’ancienne with chocolate-ginger ganache

Green & Black's Organic - 100g Range on eatlivetravelwrite.comAs a food blogger, I won’t deny there are certain, shall we say, perks. Including receiving large boxes of edible goodies like the box of Green & Black’s organic chocolate bars I received recently to bake with and review. I’ll admit that for me to set aside chocolate to bake with can sometimes be hard – and I mean, you have to *taste* the chocolate before you bake with it,right? And then it can be hard to stop at just one square…

I had a hard time choosing which bar to bake with but ended up going with the Dark Chocolate with Ginger – “fiery, spicy, crystallized Chinese ginger” in smooth 60% dark chocolate. I like the combination of the spicy ginger and the smooth chocolate and the 60% works well – any more intense and it would be too bitter.  This is the type of chocolate that I like a couple of small squares of with a coffee after a meal. It’s so good on its own it doesn’t need much fancying up!  This is in part, why I had a hard time choosing what to bake with it – I actually just wanted to keep it for my mid-morning chocolate fixes at work!

In the end, I chose to keep it simple and use it in a rich, smooth chocolate ganache which is so versatile – you can use it to top ice cream with, to dunk cookies in, to dip chocolate truffles in, to sandwich macarons, to squirt onto a spoon and eat it plain… The list is endless… And because it’s not too sweet, it’s perfect in quite sweet desserts – like these macarons à l’ancienne….

Chocolate macarons de Nancy with Green and Blacks chocolate ginger ganache on eatlivetravelwrite.comI’ve made a version of these (macarons à l’ancienne, macarons craquelés or macarons de Nancy), the original macaron, before with a hazelnut flavour for World Nutella Day. Then I made them again recently for a Real Women of Philadelphia assignment – this time with a strawberry theme…

Macarons de Nancy strawberry on eatlivetravelwrite.comRead the story behind the ORIGINAL macaron here and get the recipe for these strawberry Macarons de Nancy/ macarons à l’ancienne here.

The strawberry version of the original macaron was so popular in my staff room that I decided to play around a little with the flavours to create a plain chocolate shell that I thought would go really well with a chocolate-ginger ganache… Since the original macaron was not a sandwich cookie, I dipped half of these in the ganache and filled the remainder to make sandwich-style cookies. My colleagues couldn’t choose which they preferred but I liked the options the ganache provides by being so versatile as it boasts both a dipping or a filling consistency.

Green and Blacks ginger macarons de NancyThese are so easy to make, I’m in love with them. My colleagues agree – nearly 20 of these were eaten before 9am on recent Monday morning!

Chocolate macarons à l’ancienne with chocolate-ginger ganache
Recipe Type: Dessert
Cuisine: French
Author: Mardi Michels
Prep time:
Cook time:
Total time:
Serves: 16 filled macarons
Macarons à l’ancienne – the original macaron with a smooth chocolate ginger ganache
  • 120g almond meal
  • 180g granulated sugar
  • 10g unsweetened cocoa powder
  • 75g egg white (approximately 2 large eggs)
  • For the filling
  • 1/4 cup whipping (35% cream)
  • 100g Green & Black’s Ginger Dark Chocolate, roughly chopped
  1. Heat oven to 300˚F.
  2. Prepare 2 baking trays with parchment paper or silicone mats.
  3. Fit a 14″ piping bag with a plain tip (I like to use Ateco 803)
  4. In a medium bowl, combine the almond meal, sugar and cocoa powder, whisking well.
  5. In a separate metal bowl using an electric hand mixer, whip the egg whites to soft peaks.
  6. Combine the dry ingredients into the egg whites, mixing to completely incorporate the dry ingredients. The mixture will be like a very thick nut paste consistency.
  7. Transfer mixture to the prepared pastry bag fitted and pipe out circles of the mixture, approximately 1-2 inches in diameter.
  8. Wet a small piece of paper towel and smooth the tops of the cookies over.
  9. Sprinkle the cookies with icing sugar.
  10. Bake for 20-25 minutes. The cookies will crack on top and will still be a little soft when you remove them from the oven.
  11. While the cookies are baking, prepare the filling.
  12. Heat the cream in a small saucepan until nearly boiling.
  13. Pour over chocolate and allow to sit for a few minutes, then gently whisk to combine. Set aside.
  14. When the cookies are baked, place them on a wire rack to cool.
  15. Once cooled, you can dip some of the cookies in the chocolate ganache and then allow them to set.
  16. Place the rest of the ganache in a piping bag and allow to sit in a cool place (or the fridge) until it’s hard enough to pipe – it should be Nutella-like consistency.
  17. Pipe a small amount of filling in the centre of ½ of the remaining cookies and top these with a second cookie, twisting the cookie slightly to push the ganache out to the edges of the cookies.
  18. Place the filled cookies in an airtight container the fridge to store. Bring to room temperature (10-15 minutes) before eating.

The popularity of these in my staff room is well-deserved. The slight crunch of the outer shell of the cookies combined with the chewiness of the interior is a perfect match with the smooth filling. The ginger pieces are a surprise for sure but they really work well with the sweetness of the cookie. Perfect for an afternoon (or anytime!) pick-me-up!  The single cookies dipped in ganache would make a wonderful after dinner treat too!

Chocolate macarons de Nancy with Green and Blacks ginger ganache on eatlivetravelwrite.comI’ll be making these again!

Disclosure: I was provided with samples of Green & Black’s chocolate so I could develop this recipe. I was also compensated for my time. Opinions are my own, as always.


6 thoughts on “Chocolate macarons à l’ancienne with chocolate-ginger ganache”

  1. I received a box of their chocolate also and will post a recipe soon. With the Dark Chocolate with Ginger I baked a Dark Chocolate Ginger Loaf, this winter, and we loved it. They have a nice selection of chocolates. I like that you did make macarons with this chocolate. Such a great idea.

  2. I need advance notice for posts about these really tasty recipes so I can avoid reading them on a fast day.
    I could taste ’em just by looking at the pics.

  3. These look wonderful. I’m not a huge fan of ginger cookies, but with chocolate I can be persuaded, and I bet they would be good.


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