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Chocolate Macaroon Recipe


Chocolate Macaroon Recipe Chocolate Macaroon Recipe


  • 2 egg whites,
  • 50 gr. almond meal,
  • 1 cup powdered sugar,
  • 3 tablespoons unsweetened cocoa powder,
  • 3 tablespoons granulated sugar.

Chocolate ganache filling;

  • 120 gr. dark chocolate,
  • 1 tablespoon butter,
  • 1/2 cup heavy cream.


  1. Place the powdered sugar, almond meal and cocoa powder in a food processor and pulse several times to aerate,
  2. In a separate clean bowl, beat the egg whites using an electric mixer until you get soft peaks,
  3. Add in 3 tablespoons of granulated sugar and continue beating until you get stiff peaks,
  4. Fold the almond mixture into the egg whites in 3 batches using a spatula,
  5. Transfer the batter into a piping bag and pipe out 1-1/4-inch rounds about 1 inch apart onto a baking sheet lined with parchment,
  6. Pick up the baking sheet and bang them against the work surface to help create the macaroon base, or foot,
  7. Let the rounds sit at room temperature for 1 hour to dry the tops and ensure even cooking,
  8. Bake at 175 degrees celsius preheated oven for 10-15 mins,
  9. For the ganache, heat the heavy cream in a saucepan until it comes to a simmer,
  10. Add in the chopped chocolate and butter, let it sit for 2 mins, then stir until everything is well combined,
  11. After the macaroons cool down completely, spread some of the ganache filling and top with another macaroon.

Bon appétit…


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