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Timeless Classics

Macarons have always held a special place in my heart as a pastry chef. Throughout my career, they've become a great canvas for creativity, and this Chocolate Fudge Macaron is one of my favorites. Callebaut chocolate gives me the depth of flavor, richness, smooth texture, and consistency I look for in every recipe, and I'm proud to share creations like this as part of the Callebaut family.

Level:: Easy
Makes:: 30 macarons
Shelf life:: Room temp: 1-2 days Refrigerated: 4-7 days Frozen: 2-3 months
Conservation:: Keep Refrigerated

140 g

Almond flour
140 g

Confectioners sugar
10 g

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg
100 g

Egg whites
125 g

Granulated sugar
2 g

Cream of tartar

Preheat the oven to 275°F (135°C).
Line two baking trays with nonstick silicone baking mats
In a food processor, combine the almond flour, confectioners' sugar, and Barry Callebaut Extra Brute Cocoa Powder. Process until well blended, then sift and set aside
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the granulated sugar and cream of tartar in three additions. Continue whipping until a medium-peak meringue forms.
Using a large rubber spatula, gently fold in half of the dry ingredients. Add the remaining dry ingredients and continue folding until the batter is smooth and glossy.
Transfer the batter to a piping bag fitted with a round tip and pipe onto the prepared silicone mats. Lightly dust the shells with cocoa powder.
Allow the shells to rest at room temperature for 15–30 minutes, or until a dry skin forms on the surface.
Bake for 10–12 minutes in a convection oven at 275°F (135°C). If using a conventional electric oven, bake for 20–25 minutes, or until the shells are fully baked.
Allow the shells to cool completely before removing them from the baking mats.
Match the macarons into pairs and set aside.

125 g

Water
40 g

Callebaut Chocolate - Milk Recipe N° 823 33.6% - block - 5kg
100 g

Heavy cream
20 g

Invert sugar
10 g

Unsalted butter
2 g

Salt

Melt the milk chocolate in the microwave.
In a small saucepan, combine the heavy cream, cocoa powder, and invert sugar. Bring to a gentle simmer.
Pour the hot mixture over the melted chocolate and blend with an immersion blender until emulsified.
Add the butter and salt, then continue blending until the ganache is smooth and glossy.
Transfer the ganache to a shallow container, cover with plastic wrap directly on the surface, and allow it to crystallize overnight at room temperature.

125 g

Water
40 g

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg
115 g

Glucose syrup
150 g

Granulated sugar
115 g

Callebaut Chocolate - Dark Recipe N° 811 54.5% - callets - 10kg
115 g

Unsalted butter
5 g

Vanilla extract
2 g

Salt

In a saucepan, combine the water, cocoa powder, glucose syrup, and sugar. Bring to a boil.
Remove from the heat and pour the hot mixture over the dark chocolate and butter.
Blend with an immersion blender until smooth and fully emulsified.
Add the vanilla extract and salt, then blend again.
Strain the sauce through a fine-mesh sieve and refrigerate overnight before using.

Transfer the Chocolate Fudge Ganache to a piping bag fitted with a round tip. Pipe a ring of ganache onto one shell of each pair, leaving a small opening in the center.
Transfer the Chocolate Fudge Sauce to a piping bag and pipe a small amount into the center of the ganache.
Top with the remaining macaron shells.
Refrigerate the assembled macarons overnight to allow them to mature before serving. Bring to room temperature for 15–20 minutes before enjoying for the best texture and flavor.