Sweet and crunchy on the outside and soft and chewy on the inside try this super luxurious black truffle macaron variation that your guests will love.


  • Macaron biscuits

  • 250 grams Almond powder

  • 450 grams Icing sugar

  • 200 grams Egg white

  • 50 grams Caster sugar

  • Black truffle ganache

  • 300 grams Cream

  • 200 grams Single origin milk chocolate from Ghana

  • 25 grams Black truffle

  • 20 grams Black truffle oil

  • 2 grams Salt


  • Macaron biscuits:

  • 1.

    Mix almond powder together with icing sugar and pass through sieve.

  • 2.

    Whip egg whites, once consistency is smooth, slowly add caster sugar and whip for a few seconds after all sugar added.

  • 3.

    Fold slowly step 1 through egg white with a spatula and keep mixing/folding through until mixture is smooth and shinny.

  • 4.

    Pour mixture into a piping bag and deposit on a tray approximately 45mm diameter.

  • 5.

    Pre-heat oven to 150 degrees, place macarons in oven for 10 minutes and then reduce oven temperature to 140 degrees and further cook for 12-14 minutes with your oven door a fraction opened (place a spoon in the door) to allow any humidity to escape.

  • 6.

    The recipe makes 100 macarons.

  • Black truffle ganache:

  • 1.

    Mix together cream, black truffle, salt and black truffle oil. Bring Mixture to the boil. Pour mixture onto single origin chocolate and mix through until chocolate has completely melted and mixture is smooth.

  • 2.

    Refrigerate mixture for 12 hours.

  • 3.

    Whip cream mixture until creamy and smooth texture.

  • 4.

    Once whipped you ganache is ready to fill between the macaron biscuits.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 324kj
  • Fat Total 17g
  • Saturated Fat 6g
  • Protein 5g
  • Carbohydrate 38g
  • Sugar 34g
  • Sodium 77mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of Melbourne Macaron.

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Posted by Report
>Mix almond powder together with icing sugar and pass through sieve.

Mix how? Just run them through a sieve?