Chocolate Macarons with Chocolate Ganache

It can be so hard to get going after a long holiday weekend.  And there’s no pick-me-up like chocolate, especially fine chocolate!  So to help you jump start this week, we have a delicious double chocolate recipe for you.  Created by the chocolate experts at Callebaut Chocolate, these little goodies look like chocolate heaven in a pretty little package!  These Chocolate Macarons with Chocolate Ganache are melt in your mouth delicious!
Chocolate Macarons by Barry Callebaut

Chocolate Macarons with Chocolate Ganache {recipe courtesy of Callebaut Chocolate}

For the Macarons:
500 g equal parts of ground almonds and icing sugar
30 g Callebaut cocoa powder
85 g egg whites
80 g egg whites
225 g sugar
60 g water

Process first 3 ingredients in the food mixer to obtain an almond paste. Whip 80g egg whites. Heat sugar and water and pour over the whipped egg whites to obtain an Italian meringue. When it has cooled down, mix in the almond paste. Shape into macarons and place on a baking sheet with baking paper. Bake at 160°C for approximately 10-12 minutes.

For the Ganache:

620 g cream 35%
64 g trimoline (also known as invert syrup)
400 g Callebaut Dark Chocolate
80 g Callebaut Milk Chocolate

Blend until you have an emulsion and leave to cool. Spread the ganache between two macaron shells.

You can find additional chocolate recipes on the Callebaut website HERE.  Enjoy!

Vendors & Credits:
Recipe & Photography: Callebaut Chocolate

Carrie Sellman , Founder & Editor

Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, Country Living Magazine and featured online at People, Today, Cosmopolitan, Glamour, Redbook, Real Simple, TLC, The Cooking Channel and more.


  1. 1

    sara adelist says

    so is that 500 grams each of conf sugar and almonds equaling a total of 1000 grams or a total 500 g = 250 g of each

  2. 2

    Janet says

    So, it would be so nice if you rewrote this recipe as it’s a little confusing for me…Not sure how much almond flour and icing sugar to use…either 500 g of each or a total of 500 g and you list egg whites twice but I only see the 80 g being used in the recipe….lovely Macaroons and would love to try making them but I need more clarification please.

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