What is it about macarons that makes even the most accomplished cook a little nervous? It’s definitely one of the more intricately difficult desserts to perfect, but instead of giving up and heading to your local bakery for a macaron fix, why don’t you try your hand at this beginners chocolate macaron recipe instead?
The most difficult aspect of this recipe is your piping technique. Then it’s just a matter of ensuring your egg white mix is stiff enough before mixing with the dry ingredients. After piping the mixture onto the baking tray, allow a good 30 minutes for the mixture to rest and settle before baking.
These delicious mini-treats will be ready in a little over an hour and the recipe makes 12!
- 3 egg whites
- Pinch of salt
- 120 g almonds
- 1 cup icing sugar
- 1 tblsp cocoa powder
- For chocolate filling, 100 ml thickened cream
- 100 g dark cooking chocolate
- Caramel sauce, for the filling (optional)
- In a glass mixing bowl, add in egg whites and a pinch of salt, then whisk with a hand mixer until stiff.
- In a food processor, process the almonds, icing sugar and cocoa.
- Stir dry mixture into the egg whites in a few batches then fold until smooth.
- Line a baking tray with baking paper.
- Put the mixture into a piping bag, then pipe round 24 mounds about 3cm in diameter.
- When finished, tap the tray to remove any air bubbles and set aside for 30 minutes.
- Preheat the oven to 150C and bake for 15 minutes.
- Remove from the oven and allow to cool.
- To make the chocolate filling, place the cream in a saucepan and when it’s almost at a boil remove it from heat and stir through the chocolate until melted.
- Place in the fridge until the mixture firms.
- Add a teaspoon of chocolate filling on the flat side of a macaron half, then layer with half a teaspoon of caramel sauce. Sandwich together with a second macaron half.
- Allow to chill further or serve immediately.
Give this recipe a whirl and tell us how you went in the comment section below!