Dessert Recipe Dessert Recipe Dessert Recipe Dessert Recipe Dessert Recipe

Chocolate Macaroons

Michael Messig

For Dessert ( Cakes, Chocolate )


Published on

60 minutes to prepare and 20 minutes to cook

Serves 16-18 joined macaroons


An easy recipe that is not as sweet as some recipes.


For the Macaroons
110 grms fine ground almond meal
3 (size 700grm) eggs
160 grms pure icing sugar
55 grms castor sugar
1 1/2 tabs cocoa

250 grm choc bits (dark or milk whichever you prefer)
4 tabs pouring cream


Grease and line 2 baking trays with baking paper or use silicon mats.

Sift icing sugar, cocoa and almond meal to get out the larger bits of almond (add a little more almond meal if some of almond meal is hard to put through the sieve).

Beat egg whites till soft peaks form then add castor sugar slowly and beat till sugar is disolved.

Add half of almond meal, icing sugar and cocoa mixture onto the egg white and sugar mixture and fold through then add the rest and fold again.

Spoon mixture into piping bag with a 1 to 2 cm plain tube tip.

Pipe mixture onto baking tray keeping nozzle tube in mixture and allow to expand around nozzle to the size of 20 cent coin (2.5 cm) and pipe the next about 2 cm apart. Makes about 32.

When all the piping is finished tap the baking tray sharply on the bench top about 5 times. This allows some of the larger bubbles in the mixture to burst and for the macaroon to spread a little.

Preheat oven to 150 deg C.

Let the trays of unbaked macaroons to stand for about 40 minutes before baking.

Bake for about 20 minutes. Swap trays from top to bottom after 10 minutes.

Take out of oven and let cool on the tray. Hopefully the macaroons are shiny and have 'feet' or a line around the base.

Chocolate filling.

Put chocolate and cream into a bowl that will fit on top of a saucepan of boiling water and take off heat, stir till chocolate is melted. Don't get any water into chocolate or it will go lumpy and unusuable.

Allow to cool about 20 minutes and spoon into a pipeing bag and pipe onto a macaroon and place another macaroon on top.

Repeat till all macaroons are filled and joined.

Refrigerate till needed. Tastes better when eaten at room temperature.

The unfilled macaroons can be kept in an airtight container for up to 2 weeks and filled when needed.


Still tastes great even if not shiny or has 'feet'. Some recipes have the almond left out on a tray to dry a little for a day or 2, and for the egg white to be left out on the bench to get 'old' over night. Try it if you have time.


Login to post a comment

  • avatar

    i'm going to have to try these

  • avatar

    Yep! I have a canon dslr (500d) with a proper speedlite, its great for taking food photos!

  • avatar

    Wow, they look great!!! Nice photo by the way, did you take it yourself?