Chocolate Macarons

Macarons are a dessert that are known for being hard to make. Even though this recipe is no exception, it is a little bit easier than majority of other macaron recipes. You can replace the cocoa power with vanilla sugar or instant espresso powder for other flavour combinations, but make sure that you switch it out for a dry ingredient as you won’t get the same fluffy texture otherwise!

Below is the recipe:

Chocolate Macarons 

PREP TIME: 20 mins
INACTIVE: 1 hour
COOK TIME: 15 mins
TOTAL TIME: 1 hour 35 mins


For the Cookies:

  • 3 egg whites
  • ¼ cup granulated sugar
  • 1 ¾ cup powdered sugar (200g)
  • 1 cup fine almond flour  (if unable to find “superfine” it is recommended that you pulse the almond flour in a food processor first)
  • 2 tbsp cocoa powder

For the Frosting:

  • 115g butter, room temperature
  • 2 cups powdered sugar
  • 2 tbsp Cocoa powder


For the cookies:

First, beat the egg whites in a standup mixer on medium high until soft peaks form. Add ⅓ of the granulated sugar at a time and continue to mix on high until stiff and shiny peaks form. Sift together the almond flour, confectioners sugar, and espresso powder in a bowl. Discard any large pieces that remain in the strainer and fold into the egg whites. Make sure to fold in ingredients as the batter will become thin and runny if over mixed.  Next, Fill a piping bag fitted with a round tip. Pipe the batter onto prepared baking tray into 1 ½ inch disks. Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and remove any air bubbles. Allow cookies to rest at room temperature for 1 hour, until a skin forms on the surface of the cookies. Gently brush the top of a cookie with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes. Preheat the oven to 140°C and bake the cookies for 15 minutes.

For the Frosting:

Beat together the sugar, powdered sugar and cocoa powder until it is light and fluffy. Set aside in fridge until cookies are done.

Allow the cookies to cool completely before piping on the frosting onto the bottom side of a cookie and sandwiching together with a similarly sized cookie.


– Julia ☆


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