Chocolate macaroons

Chocolate macaroons

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(15 ratings)

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Cooking time

Prep: 25 mins Cook: 20 mins

Skill level

Moderately easy

Servings

Makes 12 filled macaroons

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
119
protein
3g
carbs
14g
fat
6g
saturates
1g
fibre
1g
sugar
14g
salt
0.04g

Ingredients

  • 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

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Method

  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.
  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.
  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 macaroons together

Recipe from Good Food magazine, February 2010

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Comments

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KeinEngel's picture
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This recipe did not work for me at all, the macarons where dry and the surface cracked.

rcarnell's picture
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These are very easy to make. I think the timing on cooking is cooker dependent. I baked mine for 15 mins in a fan oven and they were absolutely perfect. These are so good the tray is disappearing very quickly, a perfect way to use up egg whites having made sweet pastry yesterday!

judescott's picture
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Really easy recipe to follow. Turned out lovely, 15mins cook time.

jentoher's picture

These make lovely macaroons but you definitely only need to bake them for 10mins. They need to be still a bit soft when you take them out of the oven. When you leave them on the baking sheet to cool for a bit, they will firm up. If they come out quite firm, you have left them in too long and when they cool, they will become really hard.

daisytoxic2010's picture

hiya... haven't tried this recipe yet but from he comments it sounds nice :3

but i have cooked them before and just letting you know, you don't have to smooth the tops, it looks better with the flicks... in my opinion :3

rjevans96's picture
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They were really nice, the above comments were right; they only needed about 13 mins to cook.

cherry5656's picture
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Love these macaroons whoooooooo! Go macaroons! Lol

cherry5656's picture
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Just gonna make it hope it works cooking form10 minutes taking ur advise

i_like_food's picture
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First Macaroons I have made and they worked really well, very easy and VERY tasty.

wharmby's picture

I've made this recipe several times and each time they have been a great success, however, I do agree that they only need 10 minutes cooking time and my husband treated me to a macaroon mat from Lakeland, together with the use of a piping bag these turn out very professional and taste superb.

z_j_m1's picture
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Nice recipe. I agree with some of the previous comments that you should make them smaller if you want nice dainty macaroons and they only need 10 minutes cooking time, if that. The filling makes them much yummier and I found that if you leave it quite a while so it starts to reset before you use it, it makes it much easier to apply and it stays put.

z_j_m1's picture
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I agree with some of the previous comments that you should make them smaller if you want nice dainty macaroons and they really do only need 10 minutes cooking time if that. Nice recipe though and the filling made them much yummier.

louisepanks's picture

Lovely I made them a bit bigger but they were nice and brought back me,ories of our recent trip to Paris.

bakeandeat's picture

Worked out quite nice but as with my other attempts at macaron making, I don't know why there are peforations on my macaron shells! I followed the instructions wholly except for the cooking time, as mine cooked really fast and I ended up taking them out of the oven at around 10 minutes.

alihow's picture
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These were very popular and were easy to make. Ideal for my son who doesn't eat dairy. I didn't bother to make the filling - maybe next time!

jannya's picture
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These tasted absolutely amazing!!! I followed the advice from the comments and they were perfect :) Went a bit soft after the first day, but that didn't matter much.

masterfox_86's picture
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Nice macaroons and not too difficult to make, but my mixture came out a bit dry so they cracked a bit too much in the oven. I cooked them for 15mins and it was perfect for some but a couple collapsed so I think 12-13 mins is more appropriate. The taste was great though!

patriciamackey's picture
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Followed Natasha’s advice and I have to say they were beautiful. We had to mix some icing sugar into the filling as the consistency was too runny.

latecomer's picture

Tried this recipe today for a friend who doesn't eat wheat nor dairy so skipped the filling. Cooked them for 13mins rather than 20 and they were just right, soft and chewy in the middle - delicious with coffee. Afterwards, couldn't resist and made the filling for the rest of the family and they proved to be a huge success - will definitely make them again. Brilliant recipe and so easy to make but the cooking time definitely needs adjusting (especially if cooked in a fan oven).

ruby-tuesday's picture
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I would definitely agree with Natasha's comments. I would also say that if you cant be bothered to actually make the filling or as I did run out of time with people coming for dinner, the biscuits are gorgeous by themselves with an afternoon dinner coffee... or in fact a cuppa at anytime of the day!

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