🍫 Chocolate macarons

Name: Chocolate macarons
Total time: 90 min
Yield: 24
Cuisine: France · Paris
Ingredients: 100 g ground almonds; 180 g icing sugar; 15 g cocoa powder; 100 g egg whites (about 3); 50 g caster sugar; 150 g dark chocolate and 150 ml cream for the ganache

Origin: France · Paris

118kcal

per serving · 30 g

395kcal

per 100 g

2 gProtein7 g / 100 g

5 gFat17 g / 100 g

16 gCarbs52 g / 100 g

Chocolate macarons are delicate French sandwich cookies made from two almond-and-cocoa meringue shells joined by a chocolate ganache. The shells are crisp on the outside and slightly chewy inside, with a smooth 'foot' at the base. The ganache filling is rich and bittersweet, and the macarons are served at room temperature with coffee or tea.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not veganbecause of: egg white, chocolate ganache

Contains dairybecause of: chocolate ganache

Not keto52 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Milk ⚠ Tree nuts

What it is made of

almond flourcocoaegg whitechocolate ganachesugar

Recipe

24 servings90 min

Ingredients

100 g ground almonds
180 g icing sugar
15 g cocoa powder
100 g egg whites (about 3)
50 g caster sugar
150 g dark chocolate and 150 ml cream for the ganache

Method

Sift the ground almonds with the icing sugar and cocoa.
Whisk the egg whites to soft peaks, add the caster sugar gradually and whisk to a firm, glossy meringue.
Fold the almond mixture into the meringue until the batter flows slowly like lava.
Pipe 3.5 cm rounds onto a lined tray, tap the tray and leave for 30 minutes to form a skin.
Bake at 150 °C for 13–15 minutes and cool completely before lifting.
For the ganache, pour hot cream over the chopped chocolate, stir until smooth and cool until thick.
Sandwich pairs of shells with the filling and chill for 24 hours before serving.

How to make it lighter

Enjoy one or two macarons rather than a box: they are small but sugar-dense.
Fill them thinly – most of the fat comes from the filling.
Pair them with unsweetened tea or coffee instead of a sweet drink.

History

Almond macarons as they are known today are usually credited to Parisian pâtisseries of the late 19th and early 20th century, when two meringue shells began to be sandwiched with a filling. Simple almond macaroons are much older in France and Italy. Today macarons are a symbol of French pastry, sold in dozens of colours and flavours.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →