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Chocolate Macarons with Chocolate Ganache a Sweet French Treat

Chocolate Macarons are no longer confined to the fancy patisseries in Paris, you can make them at home. If you search for a macaron recipe, Google will turn up over 600,000 possibilities. Rather than dive deep into the internet pages we turned to Gilles Conchy who is also known as the Provence Gourmet. A native of Provence, who returned to the South of France, in recent years, after a stay in Southern California. Conchy runs small group cooking classes, market tours and private function. His focus is fresh ingredients and traditional recipes, but certainly won’t shy away from a sweet treat like chocolate macarons with a chocolate ganache filling.

Here is the link to Provence Gourmet cooking classes, you won’t be disappointed.

Image Credits: Photos provided by clients of Provence Gourmet cooking classes

Chocolate Macarons

Chocolate Macarons

This a family recipe from Gilles Conchy's cousin FLEUR. There are a few steps to make French-style chocolate macarons with chocolate ganache filling, but it is a fun hands-on recipe and one that your family (and guests) will thank you for making the effort.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine French
Servings 70 Macarons


For the Ganache (chocolate filling)

  • 5.3 oz Soft butter
  • 5 oz Dark Chocolate (70% cacao) or 6 oz of milk chocolate
  • .37 fl oz milk, whole

For the cookies

  • 17 oz icing sugar
  • 9.4 oz Almond powder
  • 1.4 oz Chocolate Powder
  • 7 Egg whites


Ganache Preparation:

  • With the back of a fork work on the butter to obtain a smooth and soft consistency.
  • Mince finely the chocolate and pour a little at a time in warm milk while you keep stirring.
  • When chocolate and milk are one, set this mix temperature below 160F° and start adding the butter.
  • Shortly stir and mix until smooth, to obtain a soft consistency.

Shell Preparation:

  • In a fine strainer (sieve), filter the sugar, the almond powder and chocolate into a bowl.
  • Beat the egg whites until stiff and quickly powder the previous mix on those and start softly mixing with a soft spatula. Minimal mixing, but you need a homogeneous (consistent) paste that looks like melted cake dough.
  • Fill a pastry pocket with the mixture and form 1 inch size "coins" on a parchment paper laying on a flat baking tray.
  • Leave 1 inch distance between each Macaron "coin."
  • Wait 15 minutes before putting the tray in a pre-heated oven at 280F°.
  • Cook during 10-12 minutes leaving your oven door with a little opening (use a wooden kitchen spatula or spoon).
  • As soon as your tray is out of the oven, lift the parchment paper in one corner and pour ½ a glass of water on the hot tray. That will help the macarons to detach better from the paper. The shells should be soft inside, but slightly crunchy on the outside.
  • Leave the shells to cool down a bit.
  • Take two shells and join them like a little sandwich with the chocolate ganache.
  • On a plate powder them with a little chocolate powder for decoration.


Once prepared, wrap your Chocolate Macarons with a plastic film and leave them in a fridge for 48H ! I was never able to wait that long.
If you don't like chocolate, feel free to experiment with other ganache flavours (strawberry, vanilla, caramel and so on.)
Tried this recipe?Let us know how it was!

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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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