This page contains content from our previous website. To learn more about us, check out our new website.
Le Cordon Bleu News, 02/26/2014
Chocolate Macaroons
Print this page

Share:  Facebook Twitter More...

About this recipe

Macaroons are thought to have originated in Venice during the Renaissance period. The word macaroon actually comes from the Italian word maccherone which means “fine dough”. Le Cordon Bleu Chefs share this delicious recipe for chocolate macaroons.

Recipe - Chocolate macaroons

Serves: 8

Preparation time: 30 minutes
Resting time: 20-30 minutes
Cooking time: 18 minutes
Refrigerate time: 24 hours

In this recipe:

  • ground almonds
  • sugar
  • egg whites
  • dark chocolate
  • whipping cream



Chocolate Macaroons
180 g ground almonds, sifted
270 g powdered sugar, sifted
30 g unsweetened cocoa powder, sifted
5 egg whites (150 g)
30 g sugar
Sea salt flakes or fleur de sel
150 g dark chocolate
2 egg yolks
100 g sugar
100 ml whipping cream
1 vanilla bean, split
Note: This recipe must be prepared a day before serving

Return to top


  1. Chocolate Macaroons: Tip the sifted almonds, powdered sugar and cocoa powder into a bowl; set aside. In a separate bowl, whisk the egg whites until frothy. Add 10 g of the sugar a little at a time, whisking until the egg whites are smooth and shiny. Gradually add the remaining sugar, whisking until stiff peaks form. Slowly fold in 1/4 of the almond powder mixture, cutting straight down to the bottom of the bowl with a spatula, and lifting up the contents, bring the spatula up the side of the bowl while giving it a quarter turn. Add the remainder in the same manner, in three separate batches. Stop folding as soon as the mixture is smooth and shiny. Fit a piping bag with a plain round tip and fill with the macaroon batter. Cover a baking sheet with baking parchment; pipe 16 rounds of batter, 4–5 cm diameter, on it. Set aside at room temperature for 20 –30 minutes.

    Preheat the oven to 160°C. Sprinkle a few sea salt flakes on the rounds of batter. Bake for 9 minutes then lower the oven temperature to 120 –130°C and continue baking for a further 9 minutes. Remove from the baking sheet and cool on a rack; refrigerate when the rounded part of the macaroon is hard.
  2. Ganache: Chop the chocolate and place in a bowl. Beat the egg yolks and the sugar until pale yellow and creamy. Put the whipping cream, into a saucepan. Using the point of a knife, scrape the seeds from the vanilla bean into cream; add the bean and heat until simmering. Quickly whisk 1/3 of the hot cream into the eggs-and-sugar mixture. Pour into the remaining hot cream. Stirring constantly with a wooden spoon, cook over low heat until the cream is thickened and coats the back of the spoon. (Do not allow to boil!) Remove from the heat immediately. Strain over the chopped chocolate; stir until smooth. Set aside until cold; stir from time to time.

    Fit a piping bag with a plain round tip, fill with the ganache; pipe balls of ganache onto the flat side of 8 macaroons; top with the remaining halves. Refrigerate for 24 hours when the centres will become moist.

Return to top

Find out more...


Petit Larousse Du Chocolat

Le Cordon Bleu and Editions Larousse have combined their knowledge and experience to create a cookbook of chocolate recipes based on classic French techniques. The book contains a selection of step-by-step photographs at the beginning of each chapter.

Available on Le Cordon Bleu Europe Online Boutique

More recipes

La Boutique

Non-stick silicone baking mat
Item: Made of fiberglass and food grade silicone, Le Cordon Bleu baking mat is perfect for cooking macaroons.
Size: 585 x 385 mm
Available at your local Le Cordon Bleu Boutique or on Le Cordon Bleu Europe Online Boutique

Piping bag 45c
Item: Piping bag with smooth internal surface to reduce friction and for easy cleaning. The external surface is textured for grip.
Available at your local Le Cordon Bleu Boutique or on Le Cordon Bleu Europe Online Boutique

Quick Links

Back Bookmark and Share