Chocolate & raspberry macaroons

Chocolate & raspberry macaroons

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(13 ratings)

Prep: 35 mins Cook: 14 mins

More effort

Makes 35
Edd Kimber, Champion of BBC's Great British Bake Off, shares his expert knowledge for baking picture-perfect macaroons

Nutrition and extra info

Nutrition: per macaroon

  • kcal110
  • fat6g
  • saturates2g
  • carbs14g
  • sugars14g
  • fibre0g
  • protein2g
  • salt0.02g
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  • 170g icing sugar
  • 160g ground almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 120ml egg whites from about 4 medium eggs, separated into 2 equal batches
  • 160g granulated sugar
  • ½ tsp red food colouring (see tip)

For the filling

  • 120g double cream
  • 110g dark chocolate, finely chopped
  • 25g unsalted butter, room temperature
  • 75g raspberry jam


  1. Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.

  2. Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture – the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.

  3. Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter – it should fall in a thick ribbon from the spatula (A). The ribbon should also fade back into the batter within about 30 secs – if it doesn’t, fold a few more times.

  4. Heat oven to 170C/150C fan/gas 3-4. Line 3 baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a plain nozzle. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets (B). Leave to rest for 30 mins out of the fridge, or until the macaroons have developed a skin.

  5. Bake the macaroons for 14 mins (this needs to be precise so you could test a macaroon first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macaroons off the paper.

  6. To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macaroons (C). Fill the centre with jam and sandwich with another macaroon shell.

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Comments (30)

Billy Cooks's picture

twist the bag just after the nozzle, fill it, then untwist :)

elaineml0044's picture

This recipe is brilliant. I've tried quite a few macaroon recipes and this is the only one that's given a really professional looking finish. This is going straight into my favourites!! I pretty much followed to the letter and the results are great. Take the time to prepare the baking trays by marking out rounds,it makes it easierto pipe and get them a uniform shape. Would recommend baking 1 tray at a time as the bottom tray cracked while top was perfect.

Vegirl's picture

I have never made a macaroon before but these were very easy to do. I didn't use a sugar thermometer just instinct and they turned out just lovely. Crunchy on the outside, chewy in the middle,shiney on top, no cracking. Almondy, light and delicious.

vesparia's picture

Fantastic recipe - they look (and taste!) divine! My only suggestion is to add the filling just before you're going to serve them as the jam made the macaroons a bit soggy.

kiwitifosi's picture

Made these to take into work and they were lucky to get there! They are absolutely lovely - my workmates were in raptures over them. It was the first time I'd ever made an Italian meringue - which worked perfectly, though I found it was easier to dribble it into the bowl, rather than down the side. Used less food coloring because I didn't want them looking quite so vibrant.

emily-york's picture

these macaroons are amazing though i do suggest not putting them on the bottom shelf of the oven as they crack and do not use greaseproof paper as the macaroons stick to the paper!

yaz123's picture

recipe was great but personally there was too much almonds for me.

lindarademaker's picture

Made these but I suggest skipping making the syrup and then adding them to the egg whites but instead using caster sugar and just gradually adding these to the egg whites ones they're starting to become stiff. I tried adding the syrup (twice) and it didn't work out at all. Apart from that it's a pretty good recipe and the filling worked out beautifully. I guess for this recipe 'practice makes perfect' definitely holds.

frolo743's picture

ok. I know what I'm going to do today...


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