Chocolate macarons à l'ancienne with chocolate-ginger ganache

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Macarons à l'ancienne - the original macaron with a smooth chocolate ginger ganache

Yields 16 filled macarons


  • 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.


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