18 April 2025
Smoked Salt Butter Ganache Macarons
Jean-Paul Hévin
A delicate macaron featuring a smoked salt butter ganache filling, with chocolate and plain macaron shells. Inspired by the aromatic and smoky flavors of Bordier smoked salt butter.
Smoked Salt Butter Ganache Macarons ✨
These Smoked Salt Butter Ganache Macarons bring together two worlds: the elegance of classic French patisserie and the deeply aromatic magic of Bordier smoked salt butter. With contrasting chocolate and plain shells, each bite delivers a silky ganache enriched with smoky, buttery depth — the kind of flavor that makes a macaron feel truly gourmet 😍.
The Magic of Smoked Salt Butter 🧈🔥
Smoked butter is an unexpected hero here. Its gentle smokiness announces itself without overpowering, rounding the dark chocolate with a savory edge and giving the ganache a refined finish. When paired with crisp-chewy macaron shells, the result is luxurious, aromatic, and quietly dramatic — perfect for festive gatherings or gifting.
Two Shells, One Stunning Contrast 🍫🤍
Using both chocolate and plain macaron shells doesn’t just elevate the visual appeal — it enhances the flavor play too. The cocoa shells bring earthy intensity, while the plain shells lighten each mouthful. Together they frame the ganache beautifully, allowing the smoky notes to shine.
A Ganache Worth Savouring 🍫🧈
The ganache is intentionally butter-forward. Once the cream and chocolate form an emulsion, the smoked butter is added at just the right temperature so its aroma stays intact. The result is:
- Glossy
- Velvety
- Rich but not heavy
- Perfectly pipeable
Letting it rest in the fridge develops the texture and deepens the flavor, making it ideal for macarons that need to hold well for gatherings or gift boxes.
Macaron-Making Tips for Success 📝
- Age the egg whites for at least 24 hours to stabilize your meringue.
- Tap the trays after piping to release air bubbles.
- Dusting the chocolate shells with cocoa adds both aroma and sophistication.
- Rest filled macarons for 24 hours to achieve the perfect fused, creamy interior.
Ideal for Special Occasions 🎁🎄
With their elegant dual-color finish and gourmet filling, these macarons make stunning additions to:
- Holiday dessert platters
- Festive gift boxes
- Dinner party petits fours
- Celebrations where you want something a little extra
They also keep beautifully, making them great for preparing ahead.
Final Thoughts 💭
These Smoked Salt Butter Ganache Macarons are a celebration of texture, aroma, and refined flavor. If you love French pastries with a twist, or if you're always drawn to deeply aromatic ingredients, these will be a standout addition to your macaron repertoire.
Whip up a batch, let them mature, and enjoy the moment that smoky-sweet bite melts on your tongue ✨🍫🧈
Smoked Salt Butter Ganache Macarons
Jean-Paul HévinA delicate macaron featuring a smoked salt butter ganache filling, with chocolate and plain macaron shells. Inspired by the aromatic and smoky flavors of Bordier smoked salt butter.
Chef's Tips
Prepare the macarons 5 days in advance if needed for better flavor.
Ensure egg whites are aged for optimal meringue.
Tap the trays after piping to smooth out shells.
Use a thermometer to cook the syrup accurately.
Tools Used
Stand Mixer(opens in a new tab)Hand Whisk(opens in a new tab)Candy Thermometer(opens in a new tab)Piping BagsPlain Round Piping TipSilicone Baking Mats Or Parchment Paper(opens in a new tab)Sieve(opens in a new tab)
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Ingredients
USMetric
Chocolate Macaron Shells
Plain Macaron Shells
Smoked Salt Butter Ganache
Finishing
Instructions
Prepare the Chocolate Macaron Shells
- 1
Melt the chopped cocoa paste gently over a bain-marie or microwave.
- 2
Sift the icing sugar and almond powder together.
- 3
Mix the red food coloring into 55g egg whites and pour over the dry mixture without stirring.
- 4
Cook the water and sugar to 118°C. At 115°C, start whipping the second batch of 55g egg whites.
- 5
Pour the cooked syrup into the whipping whites and continue whipping until cooled to 50°C.
- 6
Fold a portion of the meringue into the melted cocoa paste, then fold everything into the dry mixture and remaining cocoa paste, gently deflating the batter.
- 7
Pipe 3.5 cm rounds on baking sheets lined with parchment, leaving 2 cm between each.
- 8
Tap trays to smooth the tops. Dust with cocoa powder and let crust for 30 minutes.
Prepare the Plain Macaron Shells
- 1
Sift icing sugar and almond powder together.
- 2
Pour 55g egg whites over the dry mixture without mixing.
- 3
Boil water and sugar to 118°C. Start whipping the remaining 55g egg whites at 115°C.
- 4
Pour the cooked syrup into the whipped whites and whip until cooled to 50°C.
- 5
Fold the meringue into the dry ingredients, gently deflating the batter.
- 6
Pipe 3.5 cm rounds, leaving 2 cm gaps. Tap trays to smooth. Let crust for 30 minutes.
Bake the Macaron Shells
- 1
Preheat convection oven to 180°C.
- 2
Bake the trays for 12 minutes, opening the door quickly twice during baking to release moisture.
- 3
Slide parchment with baked shells onto a work surface after baking.
Prepare the Smoked Salt Butter Ganache
- 1
Chop the chocolate finely and place in a bowl.
- 2
Bring the heavy cream to a boil and pour over the chocolate in three additions, stirring from the center outward each time.
- 3
Cool the ganache to 50°C, then gradually incorporate the softened smoked salt butter.
- 4
Blend with an immersion blender for a smooth finish.
- 5
Transfer to a dish, cover with plastic wrap directly on the surface, and refrigerate for 2 hours until creamy.
Assemble the Macarons
- 1
Pipe the ganache onto the flat side of the chocolate macaron shells.
- 2
Top with a plain macaron shell and press gently.
- 3
Refrigerate assembled macarons for 24 hours before serving.
- 4
Bring to room temperature 2 hours before tasting for best texture.
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Nutrition Facts
Serving Size: 1 macaron
Calories 90
% Daily Value*
Total Fat 6g8%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 10mg3%
Sodium 20mg1%
Total Carbohydrates 9g3%
Dietary Fiber 1g4%
Sugars 7g
Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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