Indulge in the delightful combination of chocolate and citrus with this tantalizing Chocolate Macarons with Orange Ganache. These exquisite treats are sure to satisfy your sweet tooth and leave you craving more.
Macarons, with their delicate shells and luscious fillings, have become a beloved dessert worldwide. The Chocolate Macarons take this classic confection to new heights by infusing them with a zesty twist of orange ganache. The rich and velvety chocolate exterior perfectly complements the vibrant and tangy orange filling, creating a harmonious blend of flavors that dance on your palate.
The process of creating these heavenly treats is an art in itself. Each macaron shell is meticulously crafted, with a crisp outer layer that gives way to a soft and chewy center. The chocolate ganache, infused with fresh orange zest, adds a burst of citrusy goodness that balances the sweetness of the macaron shell. The result is a decadent symphony of textures and tastes that will transport you to dessert paradise.
Whether you’re a seasoned macaron enthusiast or new to the world of French patisserie, these Chocolate Macarons with Orange Ganache are bound to impress. They make a perfect indulgence for special occasions, afternoon tea parties, or as a luxurious treat for yourself. The combination of chocolate and orange is a classic pairing that never fails to delight, and these macarons deliver it flawlessly.
Join us on a delectable journey as we share the recipe and step-by-step instructions to create these delectable Chocolate Macarons with Orange Ganache. Prepare to tantalize your taste buds and experience the joy of homemade macarons like never before. Get ready to elevate your dessert game with these irresistible sweet delights!
How to Make Chocolate Macarons with Orange Ganache
Ingredients of Chocolate Macarons with Orange Ganache
- 2 cups powdered sugar, divided
- 1 1/4 cups slivered almonds
- 3 tablespoons natural unsweetened cocoa powder
- 1 /3 cup plus 3 tablespoons egg whites (from about 3 large eggs), room temperature, whisked to loosen
- 1 /4 cup sugar
- 3 1/2 ounces bittersweet chocolate (do not exceed 61% cacao), finely chopped
- 2 tablespoons (1/4 stick) cold unsalted butter, cut into 1/2′ cubes
- 1 /2 cup heavy cream
- 1 tablespoon finely grated orange zest
- 1 /2 teaspoon ground cloves
- 1 /8 teaspoon ground allspice
- 1 /8 teaspoon kosher salt
- Gold dust (optional)
Instruction for Making Delicious Chocolate Macarons with Orange Ganache
Arrange racks in lower and upper thirds of oven; preheat to 325°. Line 3 rimless baking sheets with parchment paper. Pulse1 cup powdered sugar and almonds in a food processor until nuts are very finely ground (but not to a paste), 60–90 seconds. Add cocoa powder and remaining 1 cup powdered sugar; process to blend well. Sift mixture through a medium-mesh strainer into a large bowl; discard larger almond pieces remaining in strainer (if more than 1 Tbsp. remains, pulse nuts again in processor and re-sift).
Using an electric mixer, beat 1/3 cup egg whites in a medium bowl on medium speed until white and frothy, about 1 minute. With mixer on medium-low speed, gradually add sugar by teasponfuls. Increase speed to medium-high; beat until firm peaks form.
Stir in the remaining 3 Tbsp. egg whites. Fold meringue into dry ingredients in 2 additions, mixing well between additions.
Spoon meringue into a pastry bag fitted with a 1/4″ tip. (Alternatively, spoon into a plastic freezer bag, then cut 1/4″ off a corner of bag.) Twist top of bag and pipe quarter-size rounds onto 2 of the 3 prepared baking sheets, spacing 1″ apart. Let stand until tops appear dry, about 10 minutes.
Bake cookies, rotating sheets halfway through baking, until puffed and dry, about 16 minutes. Slide cookies on parchment onto a wire rack. Let cool completely. Repeat with the remaining batter on the third baking sheet.
Place chocolate and butter in a medium bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat; stir in orange zest, cloves, allspice, and salt. Pour hot cream mixture over chocolate and butter; whisk until smooth. Refrigerate until firm, about 20 minutes.
Spoon ganache into a pastry bag fitted with a 1/4″ tip. (Alternatively, spoon into a plastic freezer bag, then cut 1/4″ off a corner of bag.) Twist the top of the bag and pipe about 1 tsp. ganache onto flat side of 1 cookie, leaving 1/4″–1/8″ plain border. Top with a second cookie, flat side down. Repeat with the remaining cookies and ganache. Brush tops with gold dust, if desired. Layer in an airtight container between sheets of parchment paper and refrigerator overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let return to room temperature before serving.
Nutrition Per Serving
One cookie contains: Calories (kcal) 82.8 %Calories from Fat 50.0 Fat (g) 4.6 Saturated Fat (g) 1.9 Cholesterol (mg) 6.2 Carbohydrates (g) 10.5 Dietary Fiber (g) 0.7 Total Sugars (g) 9.1 Net Carbs (g) 9.8 Protein (g) 1.4 Sodium (mg) 13.9