Single Batch (makes 60 shells)

87 g icing sugar

87 g ground almonds

15 g cocoa powder

75 g egg whites

75 g caster sugar

Double Batch (makes 120 shells)

175 g icing sugar

175 g ground almonds

30 g cocoa powder

150 g egg whites

150 g caster sugar

Whisk egg whites for 1 minute on full speed in the kitchen aid, after the first minute add 75 g caster sugar gradually and whisk for another 2 minutes.  (Total whisking time: 3 minutes.) Turn off the kitchen aid and change to the paddle adjustment. Add the cocoa powder, ground almonds and icing sugar that has been sieved. Mix on the lowest speed setting for 30 seconds. Remove the bowl from the mixer and continue folding in the mixture by hand with a spatula until everything is fully incorporated. Be careful not to over mix the batter. Transfer to a piping bag fitted with a nozzle and pipe onto silicon mats. Tap the trays to even out the batter. Bake at 140° C for 14 minutes. Remove from the oven and wait to cool before removing the shells from the mats.


When making a double batch use double the amount of time for whisking and mixing. Whisk egg whites for 2 minutes instead of 1 minute and when adding the caster sugar continue whisking for 4 minutes instead of 2 minutes. (Total whisking time: 6 minutes.) When adding the dry ingredients mix with the paddle for 1 minute instead of 30 seconds.

Chef’s Note: Make sure you weigh everything before starting to make the batter for the macarons. Also pipe and bake the macarons immediately after you’ve made the batter. Leaving it to stand will result in the egg whites in the mixture drawing moisture and the batch will not be successful. It’s best to follow the recipe to the gram and make sure that your dry ingredients are sifted properly. Also sieve all your dry ingredients separately and weigh after sieving.


100 g dark chocolate

100 g cream

Bring cream to the boil and pour over the chocolate. Let it melt and set at room temperature. Transfer to piping bags.

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