Chocolate macarons

Chocolate macarons
These luxurious little macarons are the perfect light hit when only chocolate will do

  • Preparation and cooking time
    • Prep:25 mins
    • Cook:20 mins
  • More effort
  • Makes 12 filled macarons
low insalt0.04g


  • 125g icing sugar
  • 1 tbsp cocoa
  • 100g ground almonds
  • 2 medium egg whites

For the filling

  • 50g milk or dark chocolate, chopped
  • 2 tsp skimmed milk, warmed a little


  • STEP 1

    Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.

  • STEP 2

    Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.

  • STEP 3

    To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macarons together

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