45mins plus resting
Makes 18 Macarons (36 x 5cm/2-inch half shells)
Cold Vegetarian Nuts Biscuits Baked Fayre
Gluten Wheat Free
For the Meringue Shells
75g/3oz Ground Almonds
100g/4oz Icing Sugar
1 tbsp Unsweetened Cocoa Powder
60g/approx 2 medium Egg Whites
50g/2oz Caster Sugar
For the filling
75g/3 oz Chocolate
120ml/4 fl.oz. Cream
1 teasp Vanilla Extract
1. Sift the ground almonds, icing sugar and cocoa powder into a large mixing
bowl and mix well. Set aside.
2. Place the the egg whites
in a mixing bow and using an electric whisk, whisk until it forms quite firm
3. Add the caster sugar, whisk until well blended then add the almond mixture and stir quite vigorously
with a spoon for as short a time as
possible, until well combined and smooth.
4. Line 2 large baking trays with parchment or rice paper. Pour the meringue into a piping bag fitted with a large plain nozzle
then pipe evenly sized blobs of mixture, just under 5cm/2-inches in
diameter, spaced well apart onto the baking trays.
It's best to hold the piping bag perpendicular to and actually touching the tray,
using a little flick away once enough mixture has been piped for each macaron. If a small bump is left on the top, you can use
a wetted finger to gently smooth it over.
5. Leave to stand, uncovered, for 20-30 minutes so the top forms a skin
(croûter). They should feel firm to the touch. This helps the formation of the
"feet" (pieds) which is so characteristic of the perfect macaron.
Meanwhile, preheat the oven to 150C, 300F, Gas Mark 2.
After the standing time, bake in the preheated oven for 12-15 minutes.
They should not be allowed to brown. To tell when they’re done,
lightly tap the side with a knife: the top should remain firmly on its foot
and not slide about. Allow to cool a little before transferring to a wire rack
7. Meanwhile, break the chocolate into very small pieces and place in a large mixing bowl.
8. Bring the cream almost to boiling point, stir in the vanilla extract then slowly pour the cream over the chocolate and
stir constantly with a wooden spoon or balloon whisk, until the chocolate has
completely melted and well blended. Set aside at room temperature for 20 minutes
then whip with an electric whisk for a few minutes until pale and soft.
9. Spread or pipe around 2 teaspoons of the filling onto the flat part of one
biscuit, then then place another biscuit (flat side down) on top to complete the
sandwich. The filling should be visible but not over flowing. Be gentle when
handling the biscuits as they can be fragile and break. Repeat with all
Once filled refrigerate for at least 1 - 2 hours before serving.
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