Chocolate macaroons

Latest comments and suggestions

• Janet

  17 April 2010

  Janet rated and commented on this recipe

  

  Very popular with adults and children

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• Natasha

  09 May 2010

  Natasha rated and commented on this recipe

  

  If you want to make this recipe I would suggest a few important changes: first, if you want small macarons like those shown in the picture above you should do blobs of 1cm wide and not 3!! I ended up with huge macarons that looked more like cookies and not at all like those in the picture!!! Second, to have soft, sticky macarons like they should be, be careful not to overcook them. I respected the time indicated in the recipe and they came out very hard! I then cooked them only for 10 minutes and they were perfect! After these changes, the macarons tasted delicious!

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• Sally

  04 June 2010

  Sally commented on this recipe

  Can anyone tell me how long these keep and if you need to store them in the fridge? I want to make them for the following day for work.

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• Ruby Tuesday

  20 September 2010

  Ruby Tuesday rated and commented on this recipe

  

  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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• Bluebird

  16 March 2011

  Bluebird commented on this recipe

  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).

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• PMac

  18 October 2011

  PMac rated and commented on this recipe

  

  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.

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• masterfox

  21 November 2011

  masterfox rated and commented on this recipe

  

  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!

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• Janny

  25 November 2011

  Janny rated and commented on this recipe

  

  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.

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• Alison

  06 January 2012

  Alison rated and commented on this recipe

  

  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!

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• bakeandeat

  14 February 2012

  bakeandeat commented on this recipe

  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.

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• Louise Panks

  04 March 2012

  Louise Panks commented on this recipe

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

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• thebaker

  11 March 2012

  thebaker rated and commented on this recipe

  

  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.

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• thebaker

  11 March 2012

  thebaker commented on this recipe

  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.

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• Spondy

  01 August 2012

  Spondy commented on this recipe

  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.

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• I_like_food

  10 September 2012

  I_like_food rated and commented on this recipe

  

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

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• Lowri

  12 January 2013

  Lowri commented on this recipe

  Just gonna make it hope it works cooking form10 minutes taking ur advise

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• Lowri

  12 January 2013

  Lowri rated and commented on this recipe

  

  Love these macaroons whoooooooo! Go macaroons! Lol

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• RJE

  16 February 2013

  RJE rated and commented on this recipe

  

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

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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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Difficulty and servings

Makes 12 filled macaroons

Preparation and cooking times

Prep 25 mins

Cook 20 mins

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

119 kcalories, protein 3.0g, carbohydrate 14.0g, fat 6.0 g, saturated fat 1.0g, fibre 1.0g, sugar 14.0g, salt 0.04 g

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