Macaron Filling Tips: Making Chocolate Ganache That Sets Right

Chocolate ganache is one of the most dependable macaron fillings – but only if it behaves. When it gets too soft, it oozes out. When it sets too hard, it cracks the shells. The goal is balance: a filling that holds its shape, softens the shell just slightly, and still delivers that rich, smooth bite. This guide covers what matters – from ratios to resting – to help you get the perfect set of crisp yet soft rainbow macarons with chocolate ganache every time.

1. Start with the Right Ratio

Ganache is simple: cream and chocolate. But the ratio makes or breaks it. For macarons, it needs to be firmer than a glaze, but not as dense as a truffle. A good baseline is 2 parts chocolate to 1 part cream by weight. That usually means about 4 oz (⅔ cup) chopped chocolate to 2 oz (¼ cup) cream.

This ratio gives you a ganache that’s thick enough to pipe, but still soft enough to bite through. If you use too much cream, the ganache stays loose and won’t support the shell. Too little, and it turns stiff and dull.

2. Choose the Chocolate Carefully

Chocolate is the primary flavor for such macarons, so use the best you can get your hands on. Stay away from chocolate chips – they contain stabilizers that prevent smooth melting and can give your ganache a greasy texture. Instead, use a good-quality chocolate bar or couverture. Aim for something in the 50% to 70% cocoa range. Dark chocolate gives a deeper flavor and sets better than milk chocolate, which tends to stay soft. If you want a sweeter profile, you can use semi-sweet, but keep the cream amount the same and taste as you go.

3. Avoid Overheating the Cream

One of the easiest ways to ruin ganache is by overheating the cream. It should be hot, but never boiling. Bring it just to a simmer – look for steam and small bubbles around the edges, then take it off the heat.

Pour it directly over the chopped chocolate and let it sit undisturbed for a full minute. This allows the heat to melt the chocolate evenly. Then stir slowly from the center outward until smooth. Don’t whisk too hard or you’ll introduce air bubbles, which can make the ganache grainy or uneven.

4. Let It Cool Fully Before Using

Ganache thickens as it cools, and that’s key for piping. Right after mixing, it’s too fluid—it might taste fine, but it will slide off the shell or soak in too much. Let it rest at room temperature for 30-60 minutes, or refrigerate in short bursts (5-10 minutes at a time), stirring in between.

You’re looking for a texture like soft peanut butter: it holds its shape, but it’s not stiff. Test a small spoonful – if it holds a peak, it’s ready to pipe.

5. Adjust for Climate and Storage

The same ganache will behave differently depending on the temperature and humidity in your kitchen. In warm climates, the filling may stay too soft. Try reducing the cream slightly, or add a small amount of extra chocolate. In cooler conditions, the ganache might set too quickly or turn brittle, so let it come closer to room temperature before piping.

Once the macarons are filled, store them in the fridge. If you plan to transport them or serve them later, give them about 20-30 minutes at room temperature to loosen slightly before eating.

6. Add Butter for Shine and Stability

Some bakers like to add a bit of butter to their ganache. It’s not necessary, but it does make the texture silkier and the finish glossier. If you’re going this route, add about 1 tablespoon of unsalted butter per 4 oz of chocolate, stirring it in once the ganache is fully blended and still warm.

Butter can also help the ganache firm up a little more cleanly, especially if you’re working with a slightly higher cream ratio or using milk chocolate.

7. Let the Filled Macarons Rest

This is where a lot of people rush it, and it shows. Freshly filled macarons taste fine, but they don’t have the right texture. Letting them rest in the fridge for 12 to 24 hours gives the ganache time to fully set, and it allows moisture from the filling to soften the shells just slightly.

What you end up with is a more cohesive bite: a shell that’s crisp on the outside but tender inside, with a smooth, set ganache that doesn’t ooze. It’s the difference between good macarons and great ones.