Jan 08 2008

Macaron Ganache Recipes

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Macaron Ganache Filling

Ganche is a mid 19th century invention of simply pouring equal portions of hot cream over broken chocolate, and then stirring the mixture until it is completely smooth. Though both Switzerland and Paris claim the invention, for the macaron it was the Parisian Pierre Desfontaines, the grandson of Louis Ernest Ladurée, who got the idea of placing a layer of chocolate ganache between two single macaron cookies while on a trip to Switzerland.

Master Ganache Recipe

When selecting a chocolate for making ganache, keep in mind that the the final outcome of the ganache is largely dependent on the characteristics of the chocolate being used. Chocolates that have a higher content of cocoa butter will produce a firmer ganache, and the smoother the mouth-feel of the chocolate being selected, the smoother the ganache will be that is made from it.


8 ounces Chocolate
8 ounces Heavy Cream (1 Cup)


  1. Using a grater or a serrated knife, chop or grate the chocolate into small pieces no larger than 1/4 of an inch. Larger chunks might not completely melt, and the ganache may end up a bit lumpy. Place the chocolate in a medium heatproof bowl. Set aside.
  2. Bring the cream (and butter if desired) to a boil in a small saucepan over medium heat.
  3. Pour the boiling cream over the chopped chocolate. Stir once to ensure there aren’t any air pockets in the chocolate. Let mixture sit for 1 to 2 minutes.
  4. Using a rubber spatula, slowly stir in a circular motion until all the chocolate is melted, and the entire mixture is emulsified, about 2 minutes. If desired, add a tablespoon of liqueur, butter or other flavorings.
  5. Let the ganache rest at room temperature until it cools and is ready for use, about 21°C / 70°F
  6. Store refrigerated for up to 2 weeks. Ganache is both sensitive to temperature and humidity. It should ideally be stored between 15-17°C. / 59-63°F. with a relative humidity of less that 50%. Always choose a container that is airtight as the ganache can pick up the flavors of any items that are stored near it.
  • The chocolate to cream ratio determines the final consistency of the ganache after it cools. You can add more chocolate for a firmer ganache, or less chocolate for a softer ganache. You can also make a lighter and fluffier ganache by softening the ganache over simmering water, and then whipping it in a mixer for a few minutes.
  • If a darker shiny glaze is desired, add 2 ounces of unsalted butter to the cream before boiling.
  • The flavors in ganache intensify while standing. Like most macarons, ganache is best eaten the following day.

An imperfect or unsightly macaron can be dipped in a barely warm ganache for a smooth chocolate covering. The ganache will become a more manageable filling as it cools, and when refrigerated the ganache will firm into a dense chocolate truffle consistency.

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One response so far

One Response to “Macaron Ganache Recipes”

  1. Robynon 19 Jul 2012 at 4:26 pm

    Just wondering how many macarons approx will this fill?

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