Chocolate Macaroons

If I could go back and choose what I wanted to be all over again it would be a pastry chef, so with this in mind, I thought it was time I learnt how to make the ultimate sweet treat macaroons. I knew it would be hard and to be honest my expectations were quite low but I had to try. So, here is my recipe for Chocolate Macaroons:


For the Macaroons

  • 125g of Icing Sugar
  • 1 tbsp of Cocoa
  • 100g of Ground Almonds
  • 3 Medium Egg Whites

For the filling

  • 100g of Dark Chocolate
  • 4 tbsp of Milk
Chocolate Macaroons
Chocolate Macaroons


  1. Preheat your oven to 160C and line a large baking tray (or 2) with baking paper and ensure it is flat
  2. Sift the icing sugar and cocoa into a bowl
  3. Then stir in the ground almonds
  4. Whisk the egg whites until stiff in a separate bowl, they are ready when the peak are stiff but still fold over as you lift the whisk
  5. Then fold them into the dry ingredients as gently and with as little movement as possible (this bit is the hardest, just be patient)
  6. Fill an icing bag with a plain nozzle with the mixture
  7. Pipe (around) 24 blobs equal in size (roughly 3cm across) onto your baking sheet, make sure you leave plenty of space between each
  8. Smooth the surface with a wet finger
  9. Leave the blobs to dry out for 15 minutes before baking
  10. Place into your oven for 17-20 minutes until the macaroons feel firm and will easily peel away from the baking paper
  11. Whilst they are cooling you can make the filling
  12. Break up your chocolate and place in a bowl with the milk over boiling water
  13. Let the chocolate melt whilst stirring
  14. Then using a teaspoon place a small amount onto one macaroon and use to seal the 2 together
  15. Continue until you have used them all
  16. Now let the chocolate set before eating


When the Chocolate Macaroons came out, they looked like Macaroons, which was a start and after tasting them, they also tasted like Macaroons so I was very happy! They were a little too crunchy and I suspected I overworked the egg whites, which was true as on my next attempt I was careful not to do this and they were much chewy, as they should be!

I have now had 2 attempts at this recipe and will certainly be taking the time to perfect it before moving on to trying all of the different flavours and colours I can and I will definitely be sharing my recipe with you!


2 Comments Add yours

  1. Kavi says:

    what could you use instead of almonds? I want to make these but I’m allergic to nuts! 😦 xx

    1. I do not know I am afraid, I think sadly you will probably just have to avoid macaroons 😦

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