Who doesn’t like the taste of Macrons. Crisp on the outside and chewy in the middle. You can add what filling or flavours you like.



25 pieces

Prep time

20 minutes + 30 mins for drying

Cooking time

20 minutes


  • 1/4 cup /55 grams caster sugar

  • 1 1/4 cups / 200 grams icing sugar

  • 3/4 cup / 90 grams almond meal

  • 1/4 cup cocoa powder

  • Use food gels to colour your mix

  • Dark Chocolate Ganache
  • 150 grams dark eating chocolate, chopped finely

  • 1/4 cup/ 60 ml cream


  • Pre-heat oven to 130 C. Grease oven trays lined with baking paper.
  • Beat egg whites in a small bowl with an electric mixer until soft peaks form.
  • Add caster sugar, beat until sugar dissolves, transfer mixture to a large bowl. Fold in sifted icing sugar, ground almonds and sifted cocoa, in two batches.
  • Pour mixture into a piping bag fitted with a 1cm plain tube. Pipe 4 cm rounds about 3cm apart onto
    trays. Tap trays so macaroons spread slightly. Stand for 30 minutes.
  • Bake macaroons for about 20 minutes. Cool on trays.
  • Dark Chocolate Ganache
  • Bring cream to boil in a small saucepan. Remove from heat, pour over chocolate and stir until smooth. Stand at room temperature until spreadable.
  • Sandwich macaroons with the chocolate ganache or what ever fillings you like.

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