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Chocolate Milkshake Shells, Chocolate Ganache, Chocolate drizzle… Triple Chocolate Macarons!
If you know me well enough you will realise that I adore Macarons ever since I discovered that they taste amazing (I used to the unsure) but oh my I was so so wrong.
You guys always seem to love my Macaron recipes – my Salted Caramel Macarons, Halloween Macarons, Valentines Macarons and my Neapolitan Macarons – they have always been popular on my blog as my readers have commented that my recipe and method are easy to follow, and they always lead to success!
Even with my first few attempts at Macaron’s being slightly off, they can always be a bit of an odd one. It seems so silly to have to process the sugar and almonds in a food processor, and then sieve the ingredients (maybe even twice) but it is so worth it.
I desperately wanted to make another Macaron recipe but I wasn’t sure what flavour or theme to go with, but I found some leftover cocoa powder (my favourite – Cacao Barry Extra Brute) in my cupboard and therefore knew it had to be chocolatey.
However, chocolate is chocolate.. so how do I make that even better?! Even more chocolate. A ganache filling, and a chocolate drizzle and it’s amazing.
I know a lot of my readers have struggled with Macarons in the past, but honestly its worth trying again till you succeed. Making the meringue is simple – whip the egg whites up to stiff peaks, and add the sugar 1tsp at a time until it’s all in, whip some more and it’s done.
The sugar and almonds have to be sieved and pulsed as I said earlier, but its worth it! Folding through everything as little as possible is the key for me, piping the macarons, tapping to get the air out and then waiting the full hour for the skin to form.
Waiting the hour has always proved successful to me – I have tried 15 minutes, 30 minutes, and 45 minutes and they can sometimes fail – an hour is my ideal!
I went for a ganache in the filling to make it even more chocolatey, and that is fairly simple itself. As its so little, I microwave the cream and chocolate together in short bursts, stiring in-between each burst till smooth.
It might seem slightly runny at first but it’ll sandwich the shells together perfectly and make them super deliciously tasty. However, if you prefer buttercream then that’s easily done too!
But seriously, I honestly think these are worth a go if you can – they are such a decadent treat that is so much more worth it to make at home then buy when you’re out, the cost difference is amazing! Enjoy!
Triple Chocolate Macarons
- 200 g icing sugar
- 20 g cocoa powder
- 100 g ground almonds
- 100 g egg whites (roughly 3 medium eggs)
- 75 g white caster sugar
- 75 ml double cream
- 75 g dark chocolate
- 75 g white chocolate
- Pulse the icing sugar, cocoa powder and ground almonds in a food processor for 90 seconds or so.
- Sieve the ingredients into a large bowl (maybe even twice if its still lumpy) and leave to one side. (Its VERY important to sieve them!)
- Using an electric whisk, whisk up the egg whites until they’re thick and foamy and starting to form soft peaks.
- Gradually add the white caster sugar 1 tsp at a time like you would a meringue, whisking in between each addition fully, until all of the white caster sugar is incorporated.
- Once incorporated continue to whisk for 5 minutes until its smooth and light!
- Once finished, fold the mixture into the sugar, cocoa and almond mix – try to be gentle and use as little mixing as possible – I do mine in about 20 folds!
- Using a piping bag and a 1cm round nozzle, pipe the Macarons either onto a Macaron mat using the guides, or a lined baking tray with parchment paper underneath! (The mixture is quite runny, so be careful that it doesn’t go everywhere or you make the shells too big!)
- Tap the trays onto the work surface several times so that you knock out the air bubbles and leave the Macarons on the side for ONE HOUR so that a skin is formed – this stage is important.
- Preheat the oven to 130ºC and bake the Macarons for 16-20 minutes until they have risen to have their “feet”, and are starting to peel away from the tray.
- Leave them to cool fully before trying to remove them!
- Once the shells have cooled – remove carefully from your trays and line them up.
- Drizzle on some melted white chocolate. (I used a disposable piping bag with the end snipped off)
- Leave to dry.
- Once dry, in a heatproof bowl, microwave the double cream and dark chocolate in 20 second bursts until smooth.
- Pipe a small amount into the middle of a shell.
- Push another Macaroon on top of the on to form your classic filled Macaron!
- I sometimes find that ‘Macaron Mats’ are harder to use than just parchment paper as sometimes they can stick – so I would recommend using parchment paper – but you can buy some silicone sheets with macaron shapes drawn on them already - Like this Macaron Mat - or you can draw the circles yourself!
- The Macarons last for up to 7 days in an airtight container in the refrigerator!
Find my other recipes on my Recipes Page!
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