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  1. In a bowl, sift ground almond with powdered sugar and cocoa powder.
  2. In a mixer, whisk egg white until it becomes coherent. Then, add caster sugar and keep whisking until the mixture becomes completely coherent.
  3. Add egg white to the dry ingredients bowl, and stir kindly using a flat plastic spoon until the mixture poured slowly when lifting it with spoon (make sure not to over mix it).
  4. Put the mixture in a piping bag, and push to form macaroon pieces on a baking tray covered with baking sheet. Then, let the macaroons rest for 15 minutes until a dry thin layer is formed on its surface.
  5. Bake the macaroons for 14 minutes in the preheated oven to 320°F.
  6. Take the macaroons outside the oven and let them cool completely.
  7. In the meantime, make chocolate ganache by heating whipped cream in a saucepan until it boils. Then, pour it over chocolate in a bowl, and stir until the chocolate is melted completely. Cover the bowl with food wrap, and put it in the fridge for 1 hour.
  8. After putting the chocolate ganache in a piping bag, turn half of the macaroons upside down, and put chocolate ganache on them. Then, cover them with the other half of the macaroons.
  9. Finally, put the macaroons in a storage box, and put it in the fridge for 2 days before serving.

Chocolate French Macarons
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Need to practice for best results.

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