Chocolate Macaroons with Cognac Ganache

Chocolate Macaroon I have given a recipe for meringues here as a solution for what to do with the egg whites after making ice cream. Another possibility is macaroons. Anyone who has been to Paris is sure to have tasted these amazing confections, which rise in pyramids in bakery windows.

The following recipe is adapted from Pierre Herme, although the ganache (filling) is ours. They aren’t hard to make, although I sometimes have difficulty in getting them to rise properly (here’s a photo of a batch my brother made with a little more height). No matter. They still sure are tasty!

I like a dark cognac ganache filling, and it’s actually adaped from Wiebke’s (my brother’s wife) Sachertorte.


  • 150 ml egg whites (from ca. 3 large eggs)
  • 250 g powdered sugar
  • 150 g finely ground almonds
  • 25 g unsweetened cocoa + a bit more for dusting

For the ganache filling:

  • 75 g 70% chocolate
  • 25 g butter
  • 50 g golden syrup
  • 1 teaspoon cognac

What to do:

  1. Pre-heat the oven at 150C.
  2. Beat the egg whites until soft peaks form (don’t over-whip!)
  3. Sift together all the dry ingredients.
  4. Fold into the egg whites in four additions.
  5. Put a teflon baking mat on the counter, or put a teflon liner (cheap and reusable and should be available at any supermarket) on a baking tray.
  6. Spoon the dough into a piping bag and pipe out half inch to one inch round circles on the baking tray, leaving 1 inch of space around each cookie for them to expand. You can also simply use a spoon.
  7. Try to keep the size of them the same, since you will be using two to make the filled macaroons. I like them small.
  8. Dust with cocoa.
  9. Macaroon CloserBake for 8-10 minutes, until the cookies are firm but still pliable.
  10. Place on baking racks to cool.
  11. For the ganache filling, melt the chocolate and butter in a double boiler over (not touching) simmering water.
  12. Remove from the heat and stir in the golden syrup.
  13. Stir in the cognac.
  14. Allow to cool until it is semi-solid, and then either pipe or spoon onto the flat side of a cookie.
  15. Top with a second cookie.
  16. Allow to set before serving, if you have that kind of patience!

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7 thoughts on “Chocolate Macaroons with Cognac Ganache

  1. How funny. I was just thinking about those *Paris* macaroons lately. Not that I’ve been to Paris or across the pond, or even tasted said macaroons but every one and their dog has seemed to be blogging about them…so I have felt left out, and rightly so! haha I love this blog, cause I always want to make everything that’s pictured. I’m actually going out to buy ingredients today to make one of your ice cream recipes as a treat for tomorrow! yum yum!

  2. I just found your blog and I love it! I saw it on a list and I had to check it out when I saw Ice Cream in the name. These macaroons look divine. As a matter of fact I just made some last week. I will be visiting your blog from now on!

  3. Let me know how it turns out, TACE! Welcome, Aran, and Rachel – yeah pistachio macaroons are wonderful as well. Thanks, Annette – so did I. Mmmmm.

  4. Ahh! I’d love some of that mint right now… I can’t believe that Dingle is the 18th most most place to visit in the WORLD! (yes I no, WORLD!) out of 100! Like thats just, just BRiLLiANT! Seems pretty easy, I have made this sort of thing before and was just DELiCiOUS! mmmmmmmm

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