What do you do with leftover egg whites? Make chocolate macaroons of course. This chocolate macaroon recipe is super easy to make and produces a delightfully crisp on the outside chewy in the middle confection. It’s half way between a meringue and a French macaron. The macaroons are filled with a delicious honey chocolate ganache.
I adore macaroons and find it very hard to stop at only one. One leftover egg white is the perfect quantity to make a few, but not too many. This chocolate macaroon recipe substitutes chufa flour for ground almonds, but you can easily swap them back again if you find ground chufas difficult to get hold of.
Chocolate Macaroon Recipe
Chocolate macaroons are one of my favourites. They’re crisp on the outside and wonderfully chewy on the inside. My chocolate macaroon recipe doesn’t produce the exquisite and elegant French macarons that are notoriously difficult to achieve, but a more homely style of British biscuit that is half way between a meringue and macaron.
Who cares about cracks anyway? My macaroons may lack finesse, but they have all of the flavour and they’re a breeze to make.
I already have a recipe on the blog for chocolate macaroons. These ones, however, are rather different. After trying in my previous post not to use any weird and wonderful ingredients, I’m back at it again. Instead of using almonds in the mix, I’ve incorporated chufa flour. If you’re not sure what chufas are (aka tiger nuts), head over to my post tiger nut chocolate chip cookies which explains what they are.
With just one egg white, I made five filled chocolate macaroons with a single one left over. Oh my, they were good; every bit as good as those made with almonds. They kept well until day two, but sadly there were no more to try on day three.
Honeyed Chocolate Ganache
I’ve made a smooth honeyed chocolate ganache for this chocolate macaroon recipe. Be warned, it’s so tasty you need to be careful you don’t eat it all before it ever becomes a filling. I used milk chocolate with just a dash of dark to liven it up a bit. But feel free to use all dark chocolate if you prefer.
Chocolate is a tricky medium to work with. In the past I’ve had problems with my ganache splitting, but since I started stirring from the middle outwards and trying not to over mix, I’ve managed to produce perfect shiny chocolate ganache – touch wood!
Other Recipes For Using Leftover Egg Whites
- Apple meringue via Fab Food 4 All
- Battenberg macarons via Recipes and Reviews
- Chestnut cream meringue cake via Tin and Thyme
- Chilli chocolate chip friands via Tin and Thyme
- Chocolate cinnamon smacaroons via Tin and Thyme
- Coconut chocolate bars via Tin and Thyme
- Cottage cheese crepes via Elizabeth’s Kitchen Diary
- Heavenly meringues via Farmersgirl Kitchen
- Lemon spoon (meringue softened sorbet) via Kavey Eats
- Orange & gingerbread pavlova via The Baking Explorer
- Raspberry rose friands via Tin and Thyme
- Raspberry & white chocolate meringue kisses via Only Crumbs Remain
- Rhubarb & ginger pavlova via Foodie Quine
- Toffee pavlova with cappuccino cream cloud via Fuss Free Flavours
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this chocolate macaroon recipe, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Chocolate Macaroon Recipe. PIN IT.
Chufa Chocolate Macaroons with Honeyed Chocolate Ganache – The Recipe
Chufa Chocolate Macaroons with Honeyed Chocolate Ganache
- 1 egg white from a largish egg
- 1 tsp vanilla sugar can use golden caster sugar instead
- 2 tsp cocoa powder
- 25 g icing sugar
- 25 g chufa flour can use ground almonds instead
Honeyed Chocolate Ganache
- 50 ml double cream
- 50 g milk chocolate 35%
- 35 g dark chocolate 70%
- ½ tsp honey
- In a clean bowl, whisk the egg white until peaks start to form. Whisk in the vanilla sugar until stiff and glossy.
- Sift in the cocoa powder and sugar bit by bit and carry on whisking until everything's combined.
- Fold in the chufa flour until just combined. Don't worry if the egg white deflates. It's supposed to.
- Spoon teaspoonfuls onto a lined baking sheet and form them into a round with the back of the spoon. Place well apart.
- Bake at 180℃ for 12 minutes. Leave on the tray to cool.
Honeyed Chocolate Ganache
- Melt the chocolate in a bowl over hot (but not boiling) water. Remove from the heat.
- Heat the cream to near boiling, then pour over the chocolate.
- Add the honey, then stir from the inside out until everything is just incorporated. Leave to cool slightly so that it's firm enough to spread.
- Turn the cooled macaroons over and spread a generous amount of ganache over every other one. Sandwich together and leave for an hour or so to set.
This chocolate macaroon recipe is my contribution to this month’s #WeShouldCocoa. Bloggers if you’ve made any recipes using chocolate as a main ingredient this month, do join in.
I’m also sharing this chocolate macaroon recipe with #BakingCrumbs at Only Crumbs Remain, Bake of the Week at Casa Costello and #CookBlogShare over at Everyday Healthy Recipes.