Chocolate Macarons Recipe | BBC Good Food

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• Chocolate macarons

Chocolate macarons

• Mary Cadogan

Save recipeMakes 12 filled macaronsMore effortmolecules.cookAndPrepTime.timeRange.prep atoms.time.formatTimeMinsmolecules.cookAndPrepTime.timeRange.cook atoms.time.formatTimeMinsA star rating of 4 out of 5.molecules.rating.countTextmolecules.rating.inlineRateTextloading...

These luxurious little macarons are the perfect light hit when only chocolate will do

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Chocolate & hazelnut biscotti

A star rating of 4.1 out of 5.molecules.rating.countText

These crunchy biscuits are great with coffee, or served with chilled sweet wine for dipping

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• 125g icing sugar
• 1 tbsp cocoa
• 100g ground almonds
• 2 medium egg whites

For the filling

• 50g milk or dark chocolate chopped
• 2 tsp skimmed milk warmed a little

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Nutrition: per serving

• kcal119
• fat6g
• saturates1g
• carbs14g
• sugars14g
• fibre1g
• protein3g
• salt0.04glow

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  Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.

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  Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.

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  To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macarons together

Recipe from Good Food magazine, February 2010

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