Recipe For Chocolate Macaroons

According to Larousse Gastronomique, a macaroon is a small round, biscuit, crunchy outside and soft inside, made with ground almonds, sugar and egg whites. Macaroons are sometimes flavoured with coffee, chocolate, nuts or fruit and then joined together in pairs.

Chocolate Macaroons
Chocolate Macaroons

Chocolate Macaroons
  • 480g icing sugar
  • 280g ground almonds
  • 40g cocoa powder
  • 7 egg whites
  • 1.25mls food colouring powder (I made different colour batches)
  1. Preheat the oven to 150° Celsius
  2. stack 2 baking sheets of the same size one on top of the other to prevent the undersides from becoming too brown
  3. line the top one with parchment paper
  4. sift together the icing sugar, almonds and cocoa powder
  5. whisk the egg whites very stiffly in a large bowl
  6. immediately quickly sprinkle over the sifted ingredients and fold in working from the middle to the outside of the bowl (I delayed this a bit and I think it affected my consistency - was too busy watching the Athlone towers come down)
  7. add food colouring
  8. pour the mixture into a piping bag and pipe the macaroons using the macaroon template
cooks note: I made a double level when piping
  1. leave to rest for 15 minutes
  2. bake for 12 minutes, leaving the oven door slightly ajar
cooks note: I have an LG Solardom oven which does not work with the door open, but they worked perfectly
  1. take them out the oven, lift a corner of the parchment paper and pour a little water onto the baking sheet
  2. remove and allow to cool completely before filling with ganache, cream or even jam

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7 thoughts on “Recipe For Chocolate Macaroons

  1. Now if only I lived closed to you…Those 2 containers would be reduced to zero very quickly. I think I read you can freeze them?

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    1. that would help!

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  2. Well done, and kind of fitting that you made ‘twin’ biscuits as the Athlone twins fell 🙂

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    1. yup, but now I have two lock n go containers of these things!

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