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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21st Apr, 2014
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!
16th Apr, 2014
Really easy recipe to follow. Turned out lovely, 15mins cook time.
23rd Dec, 2013
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
9th Aug, 2013
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
16th Feb, 2013
They were really nice, the above comments were right; they only needed about 13 mins to cook.
12th Jan, 2013
Love these macaroons whoooooooo! Go macaroons! Lol
12th Jan, 2013
Just gonna make it hope it works cooking form10 minutes taking ur advise
10th Sep, 2012
First Macaroons I have made and they worked really well, very easy and VERY tasty.
1st Aug, 2012
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.
11th Mar, 2012
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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