Ingredients

3 egg whites
1 Tbsp Chelsea Caster Sugar
1 cup ground almonds
3 Tbsp chocolate syrup
3/4 cup Chelsea Icing Sugar
1/2 cup cocoa powder extra cocoa powder (to sprinkle on top)

Chocolate Filling
100g dark chocolate, chopped
2 Tbsps thickened cream

Method

Grease 3 oven trays and line with baking paper. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add Chelsea Caster Sugar and beat until dissolved and firm peaks form.
Transfer mixture to a large bowl. Fold in ground almonds, 2 Tbsp of the chocolate syrup and sifted icing sugar and cocoa until just combined.
Spoon mixture into a large piping bag fitted with a 1cm-plain tube. Pipe 3cm rounds, 2cm apart on prepared trays, then dust with extra sifted cocoa.
Cook in a slow oven at 150°C for about 15 mins or until cooked. Stand macaroons on trays for 5 mins before transferring to wire rack to cool.

To make chocolate filling, combine chocolate and cream in a small pan. Stir over low heat until chocolate is melted. Transfer mixture to a small bowl and stir in remaining Tbsp of chocolate syrup. Cover and refrigerate until mixture is thick. Sandwich macarons together with chocolate filling.
Before serving, dust with extra sifted cocoa.

If you like this recipe you may love these

Name: Chocolate Macarons
Prep time: 20 min
Cook time: 15 min
Ingredients: 3 egg whites; 1 Tbsp Chelsea Caster Sugar; 1 cup ground almonds; 3 Tbsp chocolate syrup; 3/4 cup Chelsea Icing Sugar; 1/2 cup cocoa powder extra cocoa powder (to sprinkle on top); Chocolate Filling; 100g dark chocolate, chopped; 2 Tbsps thickened cream

Raspberry Macarons (Gluten Free)

by Chelsea Sugar

Raspberry and White Chocolate Macarons

by Chelsea Sugar

Coconut Macaroons

by Chelsea Sugar

Popular Right Now

Banana Cake with Chocolate Icing

Chocolate Brownie

Sunday Pancakes

See More Recipes

Reviews

Average Rating

(14 reviews)

I tried using this recipe and it was too thick and dry and ended up looking like the aftermath of a dog eating pumpkin i do not recommend how ever the raspberry and white choc macarons worked out perfectly .

How do you get them to not stick to the baking paper?

This macaron recipe did not go to plan but I managed to save it by adding milk.

No good, the mixture was sticky and thick. Wrong texture for piping. I added another egg white to try amend but was still not right.

What do you do with the other 1 TSP of syrup

CHELSEA SUGAR: Hi there, the remaining tablespoon of syrup is used in the filling.

I dont know what i done wrong, my macarons didnt come out beautiful and crispy like the imsge they came out more like cake texture. Potentially folded to much? They also tutned out much darker. My partner loves them still, my attempt at raspberry and white chocolate was perfect and it was a hard recipe.

What chocolate syrup do you use??
Chelsea Sugar:
Any chocolate syrup available from your local supermarket will be suitable for this recipe. It is up to your personal preference.

I won for the baking competition using this exact recipe.

good recipe. however nothing worked for me because the macarons stuck to the backing paper. maybe next time

I believe it's very good and fantastic. Everything is perfect but only one exception. I think it would be better if it told the reader/visitor how much it serves ^.^ Other then that it's a marvelous recipe.

So good.

extreeeemly hard to make!!!
I can make most recipes on the website that are marked 'very hard' but this one is the hardest I have ever made.

I tried this recipe twice. Don't use chocolate syrup as it creates a lumpy mixture which is difficult to fold in egg white mixture. Also ensure you sieve icing sugar and ground almonds.

So good