Dark Chocolate Macaroons

Delicious chewy, crunchy biscuity snack, and really easy to make!

20 - 25


20 - 25






  1. 1. Heat oven to 160C/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.

  2. 2. 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.

  3. 3. For the filling, break up the white chocolate and place into a heat proof bowl over a pan of simmering water, add the cream and stir gently until the 2 have fully combined, Leave to cool and thicken a little, then use to sandwich the macaroons together