Chocolate & raspberry macarons on a cake stand


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(17 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 macarons

Nutrition and extra info

Nutrition: per macaron

  • 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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. 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 three baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a large round nozzle. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.

  5. Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons 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 macarons. Fill the centre with jam and sandwich with another macaron shell.

  7. Once finished, the macarons will improve with an overnight rest in the fridge.

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Comments, questions and tips

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30th Aug, 2018
Great recipe and very good tips !
5th Mar, 2016
Worst recipe ever the food colouring is no where near what it says I used half a bottle and it still wasn't as bright as what the pictures show
27th May, 2015
Tried these yesterday as a practice run for an event in July. Followed recipe to the letter. My food colouring wasn't enough, could be due to date, will buy new and try again! Ignoring the lack of colour have had the thumbs up from those who've tried them so far. Am going to try a different recipe and compare results - this is a little time consuming with the sugar syrup section. However, nice tops and chewy in the middle and filling just right. Have a feeling these will be done often for any occasion :-)
Billy Cooks
18th Sep, 2014
Best macaron recipe i've found after lots of research. I do recommend buying a sugar thermometer (about £8 online) for consistent results as sugar has a 'pause' whilst heating up.
21st Apr, 2014
Please note that these are actually macarons... not macaroons.
5th Apr, 2014
Went to the. Cake and Bake show yesterday and macaroons were on sale at £1 each! Came home and made 30 using this recipe and they worked perfectly, my piping wasn't the best but they are delicious.
8th Mar, 2014
Tried this recipe out today along with two other recipes for macaroons from other sites, this was by far the best . A bit time consuming sieving the almond/icing sugar mix but definitely worth it, final result light and tasty . Filled with white chocolate buttercream and others with fresh cream , kept them in the fridge overnight , great the next day, will be making these again
18th Jan, 2014
Very good recipe, never baked macaroons before and they look perfect!
8th Dec, 2012
Excellent recipe! easy-to-make and lovely to eat. I have been using different recipe but this is the new favourite. I don't have a sugar thermometre but I made the syrup and tested it with the spoon and cold water method. I left the macaroons for 30 mins to form a skin, some did, some didn't, oh well! an extra 10 mins would of helped.
2nd Dec, 2012
Made these twice now and i have has two very different results even though I thought I did exactly the same thing so its just goes to show there's a lot of science behind these little fellers. The first time was was an absolute success but the second time they looked more like meringues - the texture was much thicker and they were much more risen. Wish I knew why but they were no less tasty. The most tricky bit is melting the sugar so that it doesn't crystalise before you start boiling then taking it off just at the right time. A lot of recipes I have read don't bother with melting the sugar and just add it as you would for a normal meringue so I'm not sure what effect this has. All in all a labour of love with a great reception from those that saw and ate them but I'm not sure it will be featuring on my regular list.


30th Mar, 2016
How many do you have to pipe on the trays before you sandwich them together?
goodfoodteam's picture
20th May, 2016
Hi there. To make 35 filled macaroons you will need to pipe 70 rounds well spaced apart, each about the size of a £2 coin.
9th Oct, 2014
I whisked the egg whites - lovely - I added the sugar syrup - lovely - I have got shiny strong meringue - lovely - I add red food colouring and I've got liquid. I even tried adding the colouring at different points and still the same result. Was it down to just using a oil/water/gel based colouring which had a chemical reaction with the egg whites or did I do something else wrong?
Bahar's picture
17th Aug, 2014
Hi,what can i use instead of food coloring ?
30th Aug, 2018
Hey there You can try it with no food coloring. It will add a natural cream color :)
goodfoodteam's picture
2nd Sep, 2014
Natural food colouring is available now, so we'd suggest using that, thanks.
25th Jan, 2014
Hi can i freeze the macaroons.
goodfoodteam's picture
29th Jan, 2014
Hi there, thanks for your question. You can freeze the macaroons before they've been filled but not after. Hope they turn/ed out well! BBC Good Food team
Gail B
30th May, 2017
When piping the macarons hold the bag horizontal to the tray - it stops them from peaking as much
4th Apr, 2016
Great recipe. Try and master macarons without the food dye first as certain brands can be so temperamental. Normal macaron failures are due to oven temperature, over whipped egg whites or an inaccurate recipe. Piping lovely circles can be almost impossible with the wrong recipe combination. Found these great tips too: https://www.cake-cetera.co.uk/french-macaron/
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