Chocolate macaroons


  • 100g of baking chocolate
  • 120g of icing sugar
  • 60g of powdered almonds
  • 2 eggs
  • 1 pat of butter
  • 1 pinch of salt

For the garnishing:

  • 50g of softened butter
  • 60g of cocoa powder


  • Preheat the oven to 180°C (gas mark 4).
  • Break the baking chocolate into bits, then melt them over low heat.
  • Mix 80g of icing sugar with the powdered almonds. Add the melted chocolate and mix.
  • Whisk the egg whites with the salt, then add the rest of the sugar, whisking constantly until the mixture becomes smooth and shiny. Add the egg/salt/sugar mix to the chocolate mix (this should have a coarse, sandy texture).
  • Using a teaspoon places small piles of batter on the baking tray, which should be covered with a baking sheet greased with butter.
  • Bake for 10-12 minutes.
  • Remove the macaroons then let them cool on a rack.
  • Next prepare the buttercream: work the butter and cocoa powder in a bowl until you get an even texture.
  • Place the macaroons one on top of the other with the buttercream in the middle.

You will like also