Chocolate Macarons
My first batch of successful macarons. They tasted fantastic!
Cuisine: French
Serves: 16
Macaron Shells
  • 110 grams almond meal
  • 140 grams pure icing/confectioners sugar
  • 25 grams cocoa powder
  • 100 grams egg whites (about 3 extra-large egg whites), aged at room temperature for 24-72 hours
  • 60 grams caster/superfine sugar
Chocolate Ganache
  • 100 grams chocolate, chopped
  • 100 ml cream
  • 20 grams butter
Macaron Shells
  1. Place almond meal, cocoa powder and icing sugar in a food processor and process until mixture is extremely fine.
  2. Sift twice into a large bowl to ensure that your mixture will be smooth and then set aside
  3. Beat egg whites on high speed until foamy, then gradually add caster sugar and continue beating until sugar is dissolved and mixture is glossy and stiff.
  4. Mix egg whites into the almond meal mixture and stir vigorously about ten strokes to combine the egg whites and almond meal mixture.
  5. Using a bowl scraper lift, fold and push the mixture against the bowl until the batter is well blended and ribbon like. You won't kill it, I promise!
  6. Spoon mixture into a large piping bag with a 1 cm nozzle.
  7. Pipe mixture onto a baking tray lined with baking paper or silicone sheet. (I used a template under baking paper to make sure all my shells were the same size)
  8. Tap baking tray on the bench to remove any air bubbles and leave on the bench to dry for 30-60 minutes.
  9. Preheat oven to 160C convection and bake shells for 12-16 minutes. (my oven took 16 minutes)
  10. Cool completely and match by size into pairs.
  11. Pipe ganache filling on the bottom of one shell and sandwich its pair.
Chocolate Ganache
  1. Melt chopped chocolate in a double boiler and stir in cream and room temperature butter. Cool to piping consistency.
Recipe by Orgasmic Chef at