Chocolate macarons

Chocolate macarons

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(36 ratings)

Prep: 25 mins Cook: 20 mins

More effort

Makes 12 filled macarons

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

Nutrition and extra info


  • kcal119
  • fat6g
  • saturates1g
  • carbs14g
  • sugars14g
  • fibre1g
  • protein3g
  • salt0.04g
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  • 125g icing sugar
  • 1 tbsp cocoa
  • 100g ground almonds


    arr-mund or al-mund

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

  • 2 medium egg whites

For the filling

  • 50g milk or dark chocolate, 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…

  • 2 tsp skimmed milk, warmed a little


  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 macarons together

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Comments, questions and tips

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Sara Motraghi's picture
Sara Motraghi
31st Mar, 2019
Really easy recipe. It took a little longer than expected to prepare but that may just be because it was my first time. I was happy with the result, crisp on the outside and soft in the middle. I though the filling was a little too hard when fully cooled but there were no complaints from those eating them. They didnt last long!
30th Mar, 2019
This worked well for me. It does make 24 if you make them the right size. I made about 22 as some were slightly bigger. Would definitely advise drawing circles on your parchment that are the right size to fill (which I didn't bother with this time but will next time!) I think there wasn't enough filling for me and the mixture was too stiff, will double the filling next time and add more milk.
20th Jun, 2016
Made as per recipe, as many as described, but were really disappointed at both the flavour and look of them. I didn't think that the chocolate and almond flavours went together well at all - but my husband seems to really like them!
4th Apr, 2016
Thanks for explaining Caterina with macarons or macaroons. We have recently wrote a big explaining this further too:
25th Mar, 2016
My mixture turned out quite weird, wondering where the caster sugar is? Also recipes says makes 12 but only makes 6?
Caterina B
30th Jan, 2016
I would like to explain the difference in spelling between two DIFFERENT cookies. These cookies are the traditional MACARON FROM FRANCE, note that there is only one O, not two. MacarOOns are entirely different. They are simple drop cookies made of coconut, egg whites, sugar, vanilla extract, and sometimes chocolate or something else for a little flavor. They are not filled with a frosting, either. They look like chewy little haystacks of coconut. They are MACAROONS, spelled with two ohs. Anyone who has eaten MACARONS (not macaroons) in France would know the difference. I found this recipe today because I was comparing recipes for coconut macaroons. When I saw the spelling as it is on this recipe I knew it was incorrect.
28th Apr, 2015
The macaroons turned out really well but I did do some research on how to make them. I took the advice of other reviews and cooked them for 12 mins but I think they need more as the tops are not really that crunchy on top and quite soft indide, I'll try longer next time. I made 5cm ones. Really pleased with my first attempt :-)
17th Apr, 2015
Never made macaroons before, but bought a kit with silicone mat. Recipe really easy to follow, used dried egg white powder too. Great success, cooked for 13 min after reading other comments and gave perfect consistency, will make again for sure, and try other varieties too!
3rd Jan, 2015
Very Easy, quick and very tasty. This is a very simple recipe compared to many I have seen. Piping is a bit tricky so I think you may benefit from a silicone mold if you want them all the same size and shape x
11th Aug, 2014
This recipe did not work for me at all, the macarons where dry and the surface cracked.


Nevethika Sivakumaran's picture
Nevethika Sivak...
11th Jan, 2020
Do you have to leave the macaroons in a tin for up to one week?
lulu_grimes's picture
14th Jan, 2020
Hello, No you don't, this just means that you can store them for up to a week if you don't want to finish them immediately. I hope this helps.
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