Rons with Rich Chocolate: 10 Indulgent Macarons to Try

Delicate and rich chocolate macarons with a smooth and creamy ganache filling.

Scale

Cook Mode Prevent your screen from going dark

Fill a small saucepan with about 1 inch of water and bring it to a simmer over medium-low heat. Line two baking sheets with parchment paper. Fit a pastry bag with a ½-inch tip.
Sift almond flour, confectioners’ sugar, and cocoa powder into a large bowl.
Combine egg whites and granulated sugar in a bowl. Place over simmering water and whisk for about 2 minutes until warm and sugar dissolves.
Remove from heat and whisk on medium-low speed for 2 minutes, then increase to medium-high until glossy stiff peaks form, about 6 minutes.
Fold dry ingredients into the meringue along with vanilla bean paste and food coloring until glossy and lava-like.
Transfer batter to the pastry bag. Pipe 1¼-inch mounds on the baking sheets. Let rest for 20 minutes.
Preheat oven to 325°F. Bake for 12 to 14 minutes until shiny and crisp. Cool completely.
Heat heavy cream in a bowl until boiling. Add chocolate and butter, let sit, then whisk smooth. Stir in rum if using.
Remove shells from parchment. Spoon ganache onto half and top with another shell. Repeat for all macarons.
Serve on the same day or refrigerate for up to 2 days.