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Chocolate-Filled Macarons

Cook Time: 12 Minutes Temperature: 320°F


  • 90g egg whites
  • 220g icing sugar
  • 120 ground almonds
  • 25g caster sugar
  • 100g 70% chocolate
  • 80ml cream 35% fat


Sift the icing sugar and the ground almonds. Mix well. By sifting, not only do we remove possible lumps but also air the sugar and almonds, so that the meringue
mixture tastes better. Aged egg whites are used separating the egg white from the yolk and keep it in a lunchbox in the fridge for 24-48 hours. Make the meringue
beating the casting sugar and the egg whites. Start to beat the egg whites stiff by themselves and then gradually add the sugar until you have mixture which won't
move or fall when you upturn the bowl. Gradually add the almond and icing sugar mixture, carefully stirring it in so that the meringue won't deflate. When it’s well mixed, place in the Decomax. Place small portions of dough just inside the macaron mat circle and leave to rest for one hour at least. Bake in the oven at 160°C for 10-12 minutes. They should have risen by then. Take them out just before they start to turn golden. When you take them out, leave them to cool down completely. Once they have cooled down, take off the sheet and set aside. To make the filling, just boil the cream and add the chopped chocolate. Mix and leave to cool until it can be spread. Serve them.

Emile Henry Products Used