Chocolate Ginger Macaron Recipe


Chocolate Ginger Macaron Recipe

Chocolate Ginger Macaron Recipe


Make 30-40 small macarons
Preparation time: 20 minutes
Cooking time: 30 minutes and 30 minutes for the rest mixture


For the Italian Meringue

  • 150g (5oz) aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
  • 400g (14oz) caster sugar
  • 100ml (3 fl oz)water
  • Add food colouring to the meringue if required.

For the Almond Mixture

  • 150g (5oz) fresh egg white
  • 250g (8oz) almond meal / almond flour
  • 250g (8oz)icing sugar

Shell Colouring

  • Any colour

Used the above ingredients to make the macaron shell.

For ganache:

  • 200 g (7 oz) dark chocolate
  • 1 1/4 cups of heavy cream
  • 2 tablespoons candied ginger, cut into small pieces
  • 2 tablespoons unsalted butter

Chocolate Ginger Ganache


  1. Gently mix the chocolate with heavy cream in a saucepan over low heat.
  2. Stir thoroughly until the chocolate is melted.
  3. Allow to cool for few minutes
  4. Stir in the candied ginger and the butter.
  5. Pour the mixture into a bowl.
  6. Allow to cool for 30 minutes before piping.
  7. For the decoration, place a small amount of ginger on the half macaron shell (top shell).

Assembly of the macaron

  1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
  2. Do the same with the rest of the shell.
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