Chocolate macarons

Chocolate macarons

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(33 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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11th Mar, 2012
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.
4th Mar, 2012
Lovely I made them a bit bigger but they were nice and brought back me,ories of our recent trip to Paris.
14th Feb, 2012
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.
6th Jan, 2012
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!
25th Nov, 2011
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.
21st Nov, 2011
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!
18th Oct, 2011
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.
16th Mar, 2011
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).
20th Sep, 2010
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!
4th Jun, 2010
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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