Sweet and crunchy on the outside and soft and chewy on the inside, try this indulgent chocolate macaron variation that your guests will love.


  • Chocolate macaron

  • 500g Almond Meal

  • 500g Icing Sugar

  • 200g egg white

  • 85g cocoa powder

  • 450g sugar

  • 125g water

  • 200g egg white

  • Chocolate ganache

  • 1200g Cream

  • 900g dark couverture

  • 220g glucose


  • Chocolate macaron:

  • 1.

    Crack eggs, separating yolks and whites. Let whites sit in fridge for 1 week. Sieve icing sugar and fine bleached almond meal twice, 3 days prior to making, let it sit in a cool place but not in the fridge.

  • 2.

    Boil water and sugar to 120°C, whisk half the egg white and pour the boiling sugar slowly into the egg, increase the mixing speed once all the sugar is added. While this is mixing, mix the rest of the egg whites with the almond meal and cocoa powder. Once the sugar mix has cooled to body temp, mix in the almond meal mix. Mix by hand until almost not stable.

  • 3.

    Prepare the baking tray, lined with baking paper and piping bag in advance as the macarons should be piped very quickly.

  • 4.

    Pipe desired size with plenty of room in between. Once the tray is full, hold the tray in the air with one hand and with the other tap it hard from underneath until the macarons have spread a bit. Put the trays to one side until the macarons have almost formed a skin.

  • 5.

    Put in to a preheated oven at 160°C for 6-8mins, turn the tray 180° and leave the oven door slightly ajar, reducing the heat to 120°C. Cook until the macaron is easily moved from the paper.

  • 6.

    Once cooked, remove the paper with macarons still on, from the hot tray and lay on a cool bench until cool. This ensures they do not dry out.

  • 7.

    When cool, fill with a ganache filling.

  • Chocolate ganache:

  • 1.

    Place cream and glucose into a saucepan and bring to boil, pour over chocolate and mix until silky smooth. Put glad wrap on ganache surface and leave to set overnight on the bench.

  • 2.

    Next day, fill set ganache in piping bag and pipe about 6 to 8 g on one macaron half. Press with a twisting action second half on top while holding other half with other hand so the ganache reaches the sides of the macaron.

Nutritional information

Nutritional analysis per serving (32 servings)

  • Energy 367kj
  • Fat Total 22g
  • Saturated Fat 9g
  • Protein 6g
  • Carbohydrate 40g
  • Sugar 36g
  • Sodium 36mg

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.

Powered by


Recipe courtesy of Melbourne Macaron.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
0 comments • 11 ratings