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Chocolate Macarons  

Veg   CD   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 peaks.


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.


6. 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 to cool.


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 the biscuits.  Once filled refrigerate for at least 1 - 2 hours before serving.


More Macarons Recipes

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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



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