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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    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 (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, questions and tips

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21st Oct, 2012
These were quite tricky and time consuming to make but they did taste delicious! I would make them bigger next time because 2.5cm is absolutely miniature.
24th Apr, 2012
I've tried lots of macaroon recipes before, and this is the only one that has given me a great result, the key being using italian meringue instead of french. They actually came out looking like they were supposed to, I was extremely chuffed. Although an incredibly messy recipe, it was well worth it! Absolutely yummy!
20th Apr, 2012
I made these today, it turned out better than the other recipe I tried before, but the middle is hollow from the bottom! so, I was having a hard time trying to put the fillings on them. Can anyone tell me why and if there are anyway to correct it!?
Billy Cooks
18th Sep, 2014
you may be over whisking your egg whites :)
3rd Apr, 2012
The macarons in the picture looks good! Not sure about the tip on using liquid colourings though. All the other baker bloggers and cooking websites recommend non-liquid based colorings as macarons hate moisture. It normally takes ages if not ever, for the skin to form if my mixing bowls happen to be damp/not properly dried. Considering most liquid based colorings are so pale it will easily take up to a tsp or more to achieve the bright colours french macarons are known for.
9th Mar, 2012
I'm a pretty good baker too and these did not come out at all. Very flat and got stuck to the baking paper. I had to bake them a lot longer and even then they were not crunchy. Luckily dog liked them and scoffed the lot!
24th Feb, 2012
As an experienced and adventurous cook I was really disappointed with these macaroons. They look awful as they are flat so think that I probably did not get the hot syrup stage correct.Perhaps too hot? The first batch were brown (instead of green) after 12mins cooking. So next batch I took out after 8mins. I will not be able to serve them to my guests .
8th Dec, 2011
Have tried to make these and sadly failed. It seemed really easy but every time they have come out flat and spread to far. I have not over folded them and have not positioned them to close together but still no success. and they are very sticky in the middle and got stuck to my baking sheet (reuseable thingy).
Billy Cooks
18th Sep, 2014
let them cool completely to avoid sticking
15th Oct, 2011
Please can some clever person tell me exactly how you stop the mixture running straight through the piping bag and out of the open-ended nozzle??? I tried putting the thumb of my non-loading hand over it, but needed a third hand to hold the bag. Where am I going wrong?


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