Dark Chocolate Macarons

Teatime and Viennoiseries

Made with: Caraïbe 66%

Steps: 2

Makes 40 macarons.


Recipe steps

Macaron shells

  • 125galmond flour
  • 25gconfectioner's sugar
  • 50gegg whites
  • 50g egg whites
  • 150gsugar
  • 50gwater
  1. Sift the confectioner's sugar. Mix together the almond flour, the sifted confectioner's sugar and the COCOA POWDER. Heat the sugar in the water to 100-112°C (212-233°F) and pour onto the beaten egg whites. Continue beating until the mixture is lukewarm. Add 50g of unbeaten egg whites. Mix with the drying ingredients. With a pastry bag, pipe the shells on a sheet of parchment paper and place in a 140°C (284°F) oven for 12-13 minutes.


  1. Bring the cream to a boil. Slowly pour one third of the hot liquid into the melted chocolate, stirring in with a spatula.
  2. Mix vigorously to create a glossy and elastic core.
  3. Repeat twice more, then finish with an immersion blender.

Assembly and finishing

When the Ganache is ready, pipe onto the flat side of a macaron and stick another macaron on top.

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