Chocolate Macarons

November 3, 2015 9 Comments

I have been putting off making macarons for a while now. They are a baker’s nightmare but I decided to bite the bullet and give them a go. There is a perception that the macaron is a challenge. However as I found out they are not as difficult as one might believe. Once you have learnt the technique of making an Italian meringue, weighing all of your ingredients precisely, setting your oven to the right temperature and taking your time, you will succeed. Oh and when you do you wont stop making them!


final copyfinal_3

Chocolate Macarons
Chocolate macarons sandwiched with a rich chocolate ganache.
Write a review
9052 calories
1063 g
815 g
511 g
91 g
269 g
2259 g
720 g
815 g
5 g
207 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 9052
Calories from Fat 4494
% Daily Value *
Total Fat 511g
Saturated Fat 269g
Trans Fat 5g
Polyunsaturated Fat 32g
Monounsaturated Fat 175g
Cholesterol 815mg
Sodium 720mg
Total Carbohydrates 1063g
Dietary Fiber 32g
Sugars 815g
Protein 91g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 300g almond meal
  2. • 300g soft icing sugar
  3. • 220g aged egg whites separated into two halves. (110g +110g)
  4. • 300g caster sugar
  5. • 75g mineral water
  6. • 120g dark chocolate, melted.
Chocolate Ganache
  1. • 400ml whipping cream
  2. • 200g dark chocolate, roughly chopped
  3. • 200g milk chocolate, roughly chopped
  4. • 140g unsalted butter, softened.
  1. 1. The day before preparing the macarons, weigh in two separate small bowls 110g of egg whites in each (220g in total). Cover with cling wrap and leave on the kitchen bench overnight. (This will allow the egg whites to become more liquid resulting in a better macaron batter). If preparing macarons the same day, allow egg whites to reach room temperature for at least one hour before making.
  2. 2. Before making the macarons, it is best to start preparing the ganache as it takes a few hours to set in the fridge. In a medium saucepan, bring the cream to a gentle simmer. Take off heat and slowly whisk in the chocolate followed by the butter. Whisk until mixture is well combined and smooth.
  3. 3. Pour ganache into a bowl or container without a lid and refrigerate for approximately two to three hours or until it has thickened and set.
  4. 4. To make the macarons, sift the almond meal and icing sugar together into a large bowl. Place one bowl of egg whites (110g) beside the bowl of almond meal and set both bowls aside.
  5. 5. To make the Italian meringue, place the remaining 110g of eggs whites into a kitchen aid or standard mixer attached with a whisk.
  6. 6. In a medium saucepan bring the caster sugar and mineral water to a boil. Using a pastry brush dipped in water, brush down the sides of the saucepan if sugar starts to crystalize.
  7. 7. Bring sugar liquid to 115°C measured with a sugar thermometer. Meanwhile whisk the egg whites on high until soft peaks form.
  8. 8. Once the sugar reaches 118°C take off the heat and slowly pour liquid into the egg whites whilst on medium speed. Continue beating for approximately 3 minutes. The mixture should become glossy.
  9. 9. Allow the temperature of the Italian meringue to drop below 50°C. If the bowl is still warm to touch, don’t proceed to the next step until it has cooled down.
  10. 10. Melt the chocolate for the macarons, either in the microwave or over a Bain Marie. Add the 110g of egg whites into the large bowl of almond meal and icing sugar which has been set aside. Add in the melted chocolate and mix together with a large spoon. (You will need a bit of arm strength!).
  11. 11. Add half of the Italian meringue into the mixture, mixing well followed by the rest of the meringue. Mix until well combined. (You want the volume of the meringue to go down so there isn’t too much air left in the batter).
  12. 12. Preheat the oven to 175°C and line approximately 3-4 trays with baking paper.
  13. 13. Insert a round 2cm tip into your piping bag or cut a disposable piping bag approximately 2cm thick.
  14. 14. Line approximately three to four trays with baking paper. If wanting to prepare a macaron template use a small glass approximately 3.5cm to trace circles onto baking paper that are 2cm apart. (I just piped the batter free hand- it’s not that hard).
  15. 15. If piping macarons free hand, hold the piping bag about an inch above the baking paper and gently squeeze the bag until mixture forms approximately 3cm circles, leaving space between each one. (Make sure the size of each macaron is consistent). If using a template, squeeze mixture until it is in line with the circle. Repeat until there is no more mixture.
  16. 16. Gently hold each tray approximately an inch from the bench and carefully drop it. (This will allow any trapped air bubbles to escape before baking).
  17. 17. Allow macarons to rest on kitchen bench for approximately 30 minutes to an hour or until they form a glossy skin on top.
  18. 18. Bake macarons for 11 minutes. (If your oven is too hot and they start to brown quickly, turn oven down and open the door a few times in the cooking process).
  19. 19. Allow macarons to cool on trays.
  20. 20. Match the macarons up before filling to make sure top and bottom are similar size.
  21. 21. Using a 2cm round piping bag, pipe ganache onto one side of each paired macaron. (The ganache is very rich so it depends how much you want to fill them- I filled them generously!). Sandwich other paired macaron on top of ganache and gently press down a bit.
  22. 22. Macarons are best served after they have been refrigerated overnight.
  23. 23. Store macarons in an airtight container in the fridge for up to five days. Enjoy!!
  1. You will need a sugar thermometer and a pastry brush.
  2. Macarons are best served after they have been refrigerated for 24 hours.
  3. Make sure you measure all the ingredients precisely
  4. The day before making the macarons, leave the egg whites covered in a bowl overnight on the kitchen bench. Otherwise allow egg whites to come to room temperature for at least an hour before preparing macarons.
  5. Store macarons in an airtight container in the fridge for up to five days. Enjoy!!
Adapted from Bake Bellissima. Chocolate Macarons, the Pierre Herme Way



Missemzyy xox 

November 3, 2015



  1. Lorraine @ Not Quite Nigella

    November 11, 2015

    I wish I liked making them more but they really are my least favourite thing to make. Yours are gorgeous though!

    • Missemzyy

      November 14, 2015

      Oh that’s a shame you don’t like making them! For my first go I found them rewarding and can’t wait to make some more! Thanks Lorraine!! x

  2. nancyc

    December 5, 2015

    I love macarons–these look so pretty and yummy!

    • Missemzyy

      December 6, 2015

      Thanks Nancy!! They were delicious!

  3. Hannah (BitterSweet)

    December 8, 2015

    Wow, those are absolutely perfect! They’re almost too pretty to eat… Almost. 😉

    • Missemzyy

      December 9, 2015

      Thank you Hannah!! haha they were gone in seconds! Thanks for stopping by x

  4. bhumi

    March 16, 2016

    I love macaroons…already craving…

    • Missemzyy

      March 18, 2016

      I love how rich and satisfying these ones are! They are definitely worth making!

  5. The Hungry Mum

    July 6, 2016

    Perfection! I love eating them but am too scared to try to bake them 🙂

Comments are closed.