Greek Walnut Macaroons with Chocolate Ganache

These Greek walnut macaroons with chocolate ganache are soft, nutty cookies with a delicate crunch and a rich chocolate topping. I love making them when I want something a little elegant yet comforting. The ground walnuts give the cookies a warm, earthy flavor that pairs beautifully with the smooth ganache.

Why You’ll Love This Recipe

I love how these macaroons are naturally gluten-free, thanks to the ground nuts. They have a chewy, tender texture and just the right amount of sweetness. The dark chocolate ganache on top adds a luxurious finish. They’re simple to make but feel like a bakery treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the macaroons:

• Ground walnuts

• Egg whites

• Granulated sugar

• Ground cinnamon

• Vanilla extract

• Pinch of salt

For the chocolate ganache:

• Dark chocolate (chopped or chips)

• Heavy cream

• Optional: finely chopped walnuts for garnish

Directions

1. I preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.

2. In a clean bowl, I beat the egg whites and salt until soft peaks form.

3. I gradually add the sugar while continuing to beat until the mixture is glossy.

4. I gently fold in the ground walnuts, cinnamon, and vanilla extract until combined.

5. I scoop small mounds of the mixture onto the baking sheet, spacing them slightly apart.

6. I bake for 18–22 minutes until lightly golden on the edges, then let them cool completely.

For the ganache:

1. I heat the cream in a small saucepan until just simmering, then pour it over the chopped chocolate in a bowl.

2. I let it sit for a minute, then stir until smooth and shiny.

3. I spoon or drizzle the ganache over the cooled macaroons and top with extra chopped walnuts if I like.

Servings and timing

This recipe makes about 20–24 small macaroons.
Prep time takes around 15 minutes, with 20 minutes for baking and a little extra time for cooling and adding the ganache—so about 45 minutes total.

Variations

Sometimes I add a bit of orange zest or a drop of almond extract for a flavor twist. I also like dipping the bottoms of the cookies in ganache instead of drizzling for a more polished look. For extra crunch, I fold in a few finely chopped walnuts before baking.

Storage/Reheating

I store the macaroons in an airtight container at room temperature for up to 5 days. They also freeze well for up to a month—just layer them with parchment paper in a sealed container. I let them come to room temperature before serving. I don’t reheat them, as they’re best served cool or at room temp.

FAQs

Are these cookies gluten-free?

Yes, they’re naturally gluten-free since they’re made with ground walnuts instead of flour.

Can I use other nuts?

Yes, I’ve made these with ground almonds or hazelnuts, and they turn out just as delicious.

How do I know when the macaroons are done?

I bake them until the tops look set and the edges are lightly golden—they should still feel a little soft in the center.

Can I skip the ganache?

Absolutely. They’re delicious plain or dusted with powdered sugar if I want to skip the chocolate.

Can I make them ahead?

Yes, I make the macaroons a day or two ahead and add the ganache just before serving to keep them fresh.

Conclusion

These Greek walnut macaroons with chocolate ganache are a beautiful combination of nutty, chewy cookies and smooth, rich chocolate. They’re easy enough for everyday baking but elegant enough for sharing during holidays or special occasions. I love keeping a batch on hand whenever I need something sweet, satisfying, and a little bit fancy.

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