Macarons au Chocolat with Earl Grey Chocolate Ganache Filling

chocolate macaron 01

I heart chocolate macarons !

Tardy is the word to explain the lack of posts over the few months. Life has been terribly busy for me. Have been baking but yet to have the willingness to sit down and type.

Finally, when the little one is having a nap now, I decided to clear my backlog of posts.

Few months back, my little one asked if she could have heart-shaped macarons and she demand chocolate flavour. So I made some slight modification to my basic French macaron recipe.

Macarons au Chocolat Recipe (Makes 14 mini macarons of radius 2 cm)

60 g egg white
30 g caster sugar
60 g finely ground almonds/almond flour
75 g icing sugar
1 tablespoon cocao powder


1. In a mixing bowl, add in the egg whites. Do ensure your mixing bowl is free of any trace of grease. Use the electric mixer to beat rigorously until foamy. Then slowly add in caster sugar while beating. Continue to incorporate the air into the egg whites until soft peaks form.

2. At this point add in the cocao powder (which I obviously did not). Note that the colour that you use will fade in the oven.

3. Beat on the highest speed for one minute to incorporate all the colouring and flavouring. When you take your whisk-head-attachment-thing out, it will hold the shape of a bird’s beak. If there isn’t, keep on beating until there is.

4. Checking for the meringue – When the bowl is inverted, the egg white does not flow and remains in the bowl and the end of peaks stand up straight.

5. In another bowl, sift ground almonds/almond flour, icing sugar and salt. Whisk together.

The Macaronage

6. Pour the icing sugar mixture into the meringue and fold with a spatula . You need to deflate the egg whites to a certain point. Using both a folding motion to incorporate the dry ingredients, and a pressing motion against the side of the bowl. ’Scoop’ and ‘Press’, ‘Scoop’ and ‘Press’ are the key moves.


To my horror – I only remembered about the cocao powder after I was done with the meringue.

7. Stop folding when the surface of the batter starts to be shiny. And the mixture should drip off the spatula like lava.


8. Fill a pastry bag fitted with 1 cm pastry tip with the batter. Then line the parchment paper on the baking sheet (I used two sheets) . Then pipe 2 cm disks on a parchment paper. Macarons should be at least 1 cm apart from each other.

9. Preheat the oven to 150 degrees C. It is important to know how your oven works. For my convection oven, I used 130 degrees C.

chocolate Macaron 03

10. Let  macarons  stand at room-temperature until the surface is dried. It takes somewhere between 30 minutes to one hour. Touch with a finger on a macaron to see if it’s dried enough. I am staying in one of the most humid places on earth, so I let my macarons stood in an air-conditioned room for 1 hour. The trick is to switch on the air-con at least 30 mins ahead, as this helps in the dehumidifying of the room.

chocolate macaron 04

11. Bake for 10-15 minutes. Bring them out of oven, let cool on a wire rack. Once cooled, remove macarons carefully off the parchment paper. Well-cooked macarons should not have problems sticking too much to the parchment paper.

chocolate Macaron 03

The Chocolate Ganache Frosting
6 teabags of Earl Grey
1/2 cup sweetened condensed milk
3/4 cup heavy cream
142 g unsweetened chocolate
115g butter
100 g sugar

1. Place the Earl Grey teabags, condensed milk, and heavy cream in a small saucepan with a tight-fitting lid. Bring to a simmer, remove from heat, cover tightly, and let steep for at least one hour.

2.Finely chop the chocolate and cut the butter into pieces. Place the chocolate and butter in a heatproof bowl and set aside.

3.Remove the teabags from the milk mixture, making sure to squeeze as much liquid from the teabags.

4. Add the sugar to the milk mixture, return to the stove, and bring to a simmer.

5.Pour the hot milk mixture over the chocolate and butter. Whisk until smooth. Let cool completely to room temperature.

Chocolate Ganache

One of my favourite filling for layered cakes, cupcakes and of course, macarons.

6.Once cool, whip on medium until light-colored and fluffy. Use immediately to pipe onto the cooled cupcakes. The whipped ganache will be firmed up once spread or piped.

Chocolate Macaron 04

Irresistable mini macarons, that looked really dainty. Easy to pop into the mouths – even for the children.

Chocolate Macaron 05

As for the taste, with chocolate and earl grey chocolate ganache filling, in most cases it will not go wrong.

Chocolate Macaron 06

Bon appetit !!

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