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Chocolate Macaroons

Image of Chocolate Macaroons

50g/2oz plain chocolate, chopped into small pieces
115g/4oz/1 cup blanched almonds
225g/8oz/1 cup granulated sugar
3 egg whites
2.5ml/ teaspoon vanilla essence
1.5ml/ teaspoon almond essence
Icing sugar, for dusting


Makes: 24


1. Preheat oven to 160°C/325°F/Gas 3. Line two baking sheets with non-stick baking paper.

2. Melt the chocolate in the top of a double boiler, or in a heatproof bowl placed over a saucepan of barely simmering water.

3. Grind the almonds finely in a food processor, blender or nut grinder. Transfer to a mixing bowl.

4. Add the sugar, egg whites, vanilla essence and almond essence and stir to blend. Stir in the chocolate. The mixture should just hold its shape. If it is too soft, chill it in the fridge for 15 minutes.

5. Use a teaspoon and your hands to shape the dough into walnut-size balls. Place or the baking sheets and flatten slightly. Brush each ball with a little water and sift over a thin layer of icing sugar. Bake for 10-12 minutes, until just firm. With a metal spatula, transfer to a wire rack to cool completely.

VARIATION:- For Chocolate Pine Nut Macaroons, spread 50g/2oz/ ⅔ cup toasted pine nuts in a shallow dish. Press the balls of chocolate macaroon dough into the nuts to cover one side and bake as described, nut-side up.

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