Rich and chocolatey with spicy notes in the biscuit and herby notes in the ganache. These chocolate macaroons are crunchy on the outside and chewy in the middle. Indeed, they’re totally scrumptious with their contrasting textures and flavours. Well worth making for a special occasion.
With two left over egg whites from making ice-cream and a Forever Nigella entry to submit over at Maison Cupcake, chocolate macaroons were my indulgence of choice. Sarah of Maison Cupcake has changed the rules, maybe as a new year’s treat and we can now make whatever Nigella recipe we like – hoorah!
What Are Macaroons?
Macaroons are a type of biscuit (cookie) made from almonds, egg white and sugar. They have a cracked top and are crisp on the outside and wonderfully chewy on the inside. They may, or may not have an almond pressed into the middle.
Until I found a recipe for kransekake, I had no idea that almond macaroons were a Scandinavian speciality. I’ve always thought of them as very British, that is until the sophisticated Parisian macaron came along and swept all before it.
Luckily, rustic macaroons are much more my style, I say that as I’d never have the patience to create the elegant structures beloved by the French. If you’d like tips on how to make the perfect macaron, hop over to Jill’s blog, Mad About Macarons.
Turns out that all sorts of countries around Europe and the Middle East have their own version of macaroons. I do love finding out about recipes and their origins. Italians claim to have invented maccarone as they were then known in the eight or ninth century. And indeed amaretti, as we know them today are a type of almond macaroon.
From Italy, they migrated to France via King Henry II’s Italian wife, Catherine de’ Medici in the mid 1550s. There they eventually morphed into the modern macaron, which are two light and elegant macaroons sandwiched together with buttercream or ganache.
At some point in the early eighteenth century they arrived in Britain. Mrs Beeton was a fan.
Chocolate Macaroons
Inspired by the herb flavourings for truffles in my newest book Crazy Water Pickled Lemons, I added a couple of things that were not mentioned in the Nigella recipe, namely star anise and rosemary. And very nice additions they proved to be. If, however, you don’t like the idea, just leave them out.
I also changed the method quite considerably and halved the recipe. Normally I prefer dark chocolate to make ganache and that’s certainly what Nigella suggests. But for some reason I prefer milk chocolate in these macaroons, so that’s what I use.
The hardest part of this recipe is whisking the egg whites. You can do this by hand, but as someone who’s done this on one too many occasions, I’d advise electric beaters or a stand mixer.
You need to leave the macaroons to sit for twenty minutes before placing them in the oven. This is apparently meant to eradicate cracking, but it’s never done it for me. That’s OK, I like the cracked homemade look. Hopefully you do to.
These chocolate macaroons may not look as elegant as the French macarons, but they’re incredibly delicious. I don’t know anyone who hasn’t thought so and quite a few have tried them. They’re crunchy on the outside and chewy in the middle. The presence of the star anise in the macaroons and rosemary in the ganache are subtle, but noticeable. They add a certain hint of sophistication and exoticism to the proceedings.
The first time I made them, CT went off on one of his streams of consciousness. Luxurious, decadent, rich and unctuous were some of the words I heard. He identified the taste of China and correctly described the taste as being like China meets the Med. It’s a marvel, he said, what you can do with an egg. At least that’s what I think he said, his mouth was full at the time.
Pack into an air tight tin and they should last for three to four days without going soggy.
To Pipe or Not To Pipe
The first time I made macaroons, I was really pleased with the end result. They were totally scrumptious, but they were exceedingly faffy to make. In fact, it was a random recipe challenge and when I found out CT had picked macaroons, this was my comment: “Argh, macaroons!” Fiddly, faffy food is not my forte – although alliteration might be.
I deem macaroon recipes as fiddly because of the piping. I have now dispensed with this method and just spoon the mixture straight onto the baking trays. It gives a slightly less uniform result, but the difference is marginal and saves a whole heap of time and mess.
That first time was also my first attempt at using a piping bag that CT gave me for Christmas one year. Once I started, I knew there was a reason I’d been putting it off. Turned out I got more of the mixture over myself, the outside of the bag and the worktop than I did inside the actual bag. I found it fiddly, faffy and frustrating. AND I broke the bag.
If you’re competent with a piping bag, by all means pipe your macaroons. But unless you’re going for a chic French macaron look, there’s really no discernible difference in result.
Chocolate Ganache
Chocolate ganache can be a tricky filling to make. Going back to my first attempt at chocolate macaroons, you can see I made a bit of a hash of that too. I managed to split the ganache split, grrrr! Then spent an inordinate amount of time wondering why I didn’t follow Marc Demarquette’s tips which worked so well in this lemon balm ganache.
This milk chocolate ganache is quite an easy one to make, so you shouldn’t have any problems. Because it contains milk chocolate rather than dark, it’s much less likely to split. Generally the higher the cocoa content, the higher the fat content and it’s this that can cause the chocolate to split.
Handle your ganache carefully and don’t mix it too vigorously. It’s best to leave everything to melt without stirring. Take off the heat, then stir gently from the inside out until everything is emulsified. Then leave well alone.
If your ganache does split, try adding a little warm water or hot milk. Even hot cream usually works for me.
One of the really nice things about ganache, is that it’s easy to infuse it with herbs. All you need to do is heat the cream with your chosen herb an hour or so before you need it. Then strain the cream and discard the herbs. Failing that, just add the herbs to the ganache as you’re making it and fish them out before it sets.
What To Make With Leftover Egg Yolks
This recipe leaves two leftover egg yolks. However, I always see this as a good opportunity to make something else. That something else is usually some sort of custard. But there are other delicious options.
Here are all the recipes on Tin and Thyme that use only egg yolks.
Other Sandwich Biscuits You Might Like
- Bourbon biscuits
- Chocolate Viennese whirls
- Chufa flour macaroons with honeyed chocolate ganache
- Coffee biscuits sandwiched with whipped mocha ganache
- Custard creams (gluten free)
- Fig rolls with wholemeal spelt biscuit pastry
- Jammy dodgers
- Vanilla biscuits sandwiched with chocolate ganache
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these chocolate macaroons, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?
If you’d like more ganache recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Chocolate Macaroons. PIN IT.
Chocolate Macaroons – The Recipe
Chocolate Macaroons
Ingredients
Chocolate Macaroons
- 2 large egg whites
- 12 g golden caster sugar
- 12 g cocoa powder
- 65 g ground almonds
- 125 g icing sugar sifted
- 1 pinch ground star anise (optional)
Milk Chocolate Ganache
- 75 g milk chocolate (I used Green & Black’s 37% cook’s chocolate)
- 5 tbsp double cream (heavy cream)
- 20 g unsalted butter
- 1 sprig fresh rosemary (optional)
Instructions
Chocolate Macaroons
- Cover two baking sheets with baking paper.
- Whisk the egg whites until nearly stiff, then add the sugar and whisk until completely stiff, but not dry.2 large egg whites, 12 g golden caster sugar
- Sift in the dry ingredients, then fold into the egg whites as gently as you can so as not to deflate the eggs too much.12 g cocoa powder, 65 g ground almonds, 125 g icing sugar, 1 pinch ground star anise
- Spoon teaspoonfuls onto the trays, placing them well apart as they will spread. I get 22.
- Leave for 20 minutes to form a skin. This is apparently meant to eradicate cracking, but it’s never done it for me. Luckily I like the cracked look and hopefully you do to.
- Bake in a preheated oven at 180℃ (350℉, Gas 4) for 12 minutes. They should be dry on top, but still chewy underneat.
- Remove from the tray with a spatula and leave them to cool on a wire rack.
Milk Chocolate Ganache
- Meanwhile, melt the chocolate in a pan suspended over hot, but not boiling water, with the cream, butter and rosemary.75 g milk chocolate, 5 tbsp double cream (heavy cream), 20 g unsalted butter, 1 sprig fresh rosemary
- Once melted, remove from the heat and gently stir from the inside out until all is melted and smooth.
- Fish out the rosemary and beat with a wooden spoon until it’s thick enough to spread. Alternatively use electric beaters.
- Take generous teaspoonfuls and sandwich the macaroons together. I end up with 11 fairly substantial biscuits.
JaynesDen says
I love the look of these. Something for the expert to bake I fear !
Johanna GGG says
macaroons always seem fiddly to me – but I would love to taste these ones with those interesting flavours and please send CT over to review my food – always love hearing his opinions 🙂
Choclette says
You had me worried there Kate with all that coquetting! Indeed, faffing about taking unnecessary steps and creating loads of washing up is generally not the way I like to spend my time.
Grazing Kate says
Brilliant. Macarons are notoriously difficult and maybe needlessly so? I was frustrated last night with a recipe from The Kitchen Revolution cook book. It had about 3 or 4 unnecessary steps that involved more time, more washing up, extra effort. I think you are like me in that although I love cooking, I like to coquette a lot of it, so saving time and effort is a good thing. Ah my stupid iPad has written coquette, rather than cook and it won’t let me backspace…oh well, just off to do some more coquetting
Choclette says
Lottie, these really aren’t any more difficult than coconut macaroons if you ignore the piping bag!
Lottie @ Lottiesworldofcakes says
I am still yet to try macaroons (other than the coconut variety), they seem too difficult! But these look great!!
Charlotte Pike says
Fantastic! This is music to my ears. I only make macaroons (don’t seem to have the time to try macarons) so this, I feel is a revelation. Thank you for sharing this recipe. I will be trying it very soon.
Charlotte @gofreecakes
Choclette says
Thank you Charlotte, you are always so generous in your commenting. Gluten free has got to be a bonus too!
cakeboule says
They look amazing I so want to be able to make them but me and macs do not seem to agree! They made me cry with sheer frustration last time – so perhaps I will try the spoon method as they always taste OK they just don’t look great.
Choclette says
Cakeboule, give up on making perfect macarons and make damn tasty macaroons instead.
Crunchy Creamy Sweet says
Those look amazing! Chocolate indulgence 🙂 Yumm!
Choclette says
Thank you. It is true, I do, err, indulge in chocolate from time to time 😉
Maggie says
If I made those I would need to eat the lot. Great work.
Choclette says
Yes Maggie, you have spotted the flaw. We did eat them rather quickly, but CT helped me – honest!
Jazz says
These look sooo nice!
Choclette says
Thank you Jazz
The Caked Crusader says
I rather like the cracked tops – they look like they’d crunch nicely when you bite into them!
Choclette says
Excellent, thank you CC, you know how to make a girl feel good. And yes they were lovely and crunchy on the outside.
MissCakeBaker says
Ooh they look lovely. My only attempt so far to make them was rubbish. I need to try again.
Choclette says
Oh do give them a go again, they taste so so good.
Xinmei @ Pudding Pie Lane says
I looks lovely just spooned on! One of the reasons I refrained form making macarons was because of the hassle of piping them, but now I know you don’t have to!
Choclette says
Thanks Xinmei – there seems to be a gerowing movement rebelling against the dreaded piping bag 😉
Jo says
It’s good to know that it’s possible to make macaroons without piping and drawing annoying little circles. It’s one of the reasons I completely avoid them, too much faffing!! These look delicious with their cracked tops.
Choclette says
Jo thank you. I’m very much appreciating finding out that there are plenty of others out there who aren’t into faffing about either 😉
Chele says
A great adaptation of the recipe Choclette. They look ace.
Choclette says
Cheers Chele 🙂
Choclette says
Thank you Sheelagh. Indeed, it seems many people are put of making macaroons because of the current trend for polished French ones. These taste so very good and are so very easy if you don’t use a piping bag.
avillagepantry says
Great recipe, they look like you actually used a piping bag! The one & only time I made macarons the recipe took 2 days to make from beginning to end with loads of palava & has put me off making them again. These look very do-able, thanks Choc 🙂
Corina says
I keep seeing two egg whites every time I open my freezer and wondering what to do with them. I’ve only tried macaroons once but I think it’s time I tried again!
Choclette says
Indeed Corina, this is a perfect recipe for two egg whites. Good luck and let me know how you get on.
celia says
Choc, they look very, very appealing with their cracked tops! I’ve never tried making macarons, but maybe this year I’ll have a go. I always seem to have two egg whites leftover in the fridge! 🙂
Choclette says
Celia, they are so good and if you’re not after the French polished look, they are very easy too. But I know how adept you are in the kitchen so it wouldn’t surprise me in the least if you produce the most perfect macaroons imaginable.
Laura@howtocookgoodfood says
I have never made macarons even though I am sorely tempted for the same reasons as you…too much faffing around plus I absolutely HATE cleaning out piping bags, so have never piped a fancy cupcake either!
I love these cracked crisp topped macarons with a gooey middle and your photo is a winner!
Choclette says
Oh Laura, good to hear I’m not the only one that doesn’t like faffing around with piping bags. Thank you for saying nice things about my macaroons.
Liz says
I love macaroons, and these look so very delicious, I’ll have to have a go again, I’m with the Brownieville Girl – macaroon phobia now cured….
Choclette says
Ha ha, thank you Liz. I’m starting to feel as though the tide has turned against the perfectly formed French macarons – maybe!!!
Brownieville Girl says
They look fantastic – I think you might have cured me of my macaroon fear!!!
Choclette says
BVG – forget perfect shiny tops, go for the home made look and tuck in with gusto, they are so delicious.
C says
They look great, and I particularly like the look of the filling – it’s very enticing the way it’s peeping out!
Choclette says
Thank you C, I was hoping that cheeky filling would appeal.
Karen S Booth says
Those look PERFECT! Absolutely amazing…..I missed this one this month too….too much gallivanting about, new blog and dad being in hospital, oh well, I will steal one of yours! RECIPE index LOOKING good too! xx
Choclette says
Thank you Karen – perfect is music to my ears, even though I don’t believe a word of it 😉 You’ve certainly had a very busy time of it recently and I’m amazed how much you’ve still managed to achieve. Thanks to you and Jac for my recipe index – long way to go to get it all indexed though.
Katie says
They look gorgeous and so wonderfully chocolaty. I think they look better for being a bit free form – makes them more attractive and homemade. Yum 🙂
Choclette says
Thank you Katie, you’ve said just the right thing to put a smile on my face 🙂
Baking Addict says
I have yet to make my own macarons – put off by so many horror stories that I’ve heard. I like the look of yours so will definitely bear the spoon method in mind. I’ve actually signed up for a class (it was on offer and my friend wanted to go too) so we shall see what happens 🙂
Choclette says
Oh Roz, that sounds fun. You’ll come back being able to bake perfect macaroons and put the rest of us to shame!
Gloria says
Look amazing and delicious!!!
Choclette says
Gloria thank you, you are very kind.
Foodycat says
I can’t be bothered with “macaron” – they seem to be so much fuss! But I do like them when other people make them!
Choclette says
Bah, my new motto is forget macaron and go for macaroon 😉 Mind you I’ve never had a perfectly made French macaron, I might change my mind if I had!
Jacqueline says
Oh just noticed your recipe index. Looking good!
Choclette says
Yes, thanks so much for the instructions. I think it’s going to take me a very long time to index all my recipes, but I’m really pleased to have it there.
Jacqueline says
They look fabulous. I would be sorely tempted to eat way too many!
Choclette says
Thanks Jac – hmmm, they didn’t last too long I have to say :-S
Kate@whatkatebaked says
Ohh! How much would I love to bite into these crunchy, yet delicately soft and oh-so-chocolately macaroons! They are such fiddly things- I often lack the patience. And such lovely added extra flavours Choclette!
Choclette says
Thanks Kate – I don’t have much patience in the kitchen either but doing them this way, they weren’t in the least bit fiddly and they were – oh so very good 🙂
Dom at Belleau Kitchen says
I am still to master the art of macaroon making. I have tried three times and failed… so I’m not going to bother again… however, yours really do look rather lovely and very chocolatey with their cracked tops… which is quite nice… a success in my book x
Choclette says
Dom, I’m impressed you tried them that many times. As you’ve probably gathered by now, I don’t get on with faffy! Try again and go for the home made crackley look – perhaps we can start a new trend.
Your book???
Joanna @ Zeb Bakes says
i feel a lightness bordering on joy reading your post this morning. i will make macarons again and I shalll trot happily in your footsteps and abandon the piping bag and the drawing of circles on parchment, I did it once and then vowed never again. Your macaroons look beautiful and the flavourings sound terribly exciting. Cracked tops? bring them on ! Xx
Choclette says
Thanks Jo, you had me chuckling over this for ages – fling that piping bag out the window do 😉