Ingredients

For the macaron shells:

• 100 g almond flour

• 100 g powdered sugar

• 75 g egg whites (about 2 large), room temperature

• 75 g granulated sugar

• 25 g cocoa powder

• ¼ tsp cream of tartar (optional, for stability)

For the chocolate ganache filling:

• 150 g dark chocolate, finely chopped

• 150 ml heavy cream

• 20 g butter (optional, for shine and richness)

For the white chocolate filling (center):

• 100 g white chocolate

• 50 ml heavy cream

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Instructions

1. Prepare macaron shells

1. Sift together almond flour, powdered sugar, and cocoa powder.

2. In a clean bowl, whip egg whites until foamy, then slowly add granulated sugar. Beat until glossy stiff peaks form.

3. Gently fold dry ingredients into meringue until the batter flows like lava (the “macaronage” stage).

4. Pipe small circles (about 3–4 cm) onto parchment-lined baking sheets. Tap the tray to remove air bubbles.

5. Let sit at room temperature 30–60 minutes until a skin forms (they should not stick when touched lightly).

6. Bake at 300°F (150°C) for 15–18 minutes. Cool completely.

2. Make dark chocolate ganache

1. Heat cream until just simmering, pour over chopped dark chocolate.

2. Stir until smooth, add butter if desired. Chill until slightly thickened.

3. Make white chocolate filling

1. Heat cream, pour over chopped white chocolate, and stir until smooth.

2. Let cool until spreadable.

4. Assemble

1. Pipe a ring of dark chocolate ganache onto the bottom macaron shell.

2. Add a dollop of white chocolate ganache in the center.

3. Sandwich with another shell, pressing gently so the filling oozes slightly (like in the photo 😋).

4. Drizzle extra chocolate ganache on top and garnish with chocolate shavings or cocoa nibs.

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✨ The result: luxurious double chocolate macarons with a molten effect when bitten—perfect with coffee or as an elegant dessert.