Chocolate Macaroons
Close your eyes when you taste these Chocolate macaroons and you will be immediately transported to Gay Paree, sitting under the Eiffel tower beside a handsome suave Frenchman as he gazes lovingly into your eyes.
Ok back to reality!
These macaroons are that good you would never know that they didn’t come straight from a patisserie and are only 119 calories.
Perfect when you need that all important chocolate fix.
The proportions are really important when making these Macaroons so I tend to weigh out all the ingredients first as Macaroons can be a bit tricky to make but this recipe is fairly easy.
Macaroons will keep for up to a week in an airtight tin as long as they are unfilled.
Ingredients for Chocolate Macaroons
- 125g/ 5oz icing sugar
- 1 tablespoon cocoa powder
- 100g/ 4oz ground almonds
- 2 medium egg whites
- For the Filling:
- 50g/ 2oz milk or dark chocolate chopped
- 2 teaspoons skimmed milk slightly warmed
How to make Chocolate Macaroons
Pre-heat the oven to 180°C/350°F, gas mark 4
Line a large tray with greaseproof paper
Sift the icing sugar and cocoa powder into a bow
Stir in the ground almonds
Whisk the egg whites until stiff
Fold the egg whites into the dry mixture
Fill an icing bag fitted with a plain nozzle or place mixture into a large food bag with the corner snipped off
Pipe 24 blobs onto the baking tray about 3 cm wide
Smooth over using a wet finger and leave for about 15 minutes to dry out
Bake for 15 – 20 minutes until the macaroons feel firm to the touch and lift off the paper easily
Cool on the paper and then store until needed.
For The Filling:
Melt the chocolate in a pan over hot water
Stir in the warm milk until smooth
Leave to cool until the mixture thickens slightly
Sandwich the Macaroons together.
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