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double chocolate macarons recipe

Double Chocolate Macarons

Summer is gone, bring me chocolate.
Prep Time 30 mins
Cook Time 12 mins
Waiting Time 1 hr
Course Dessert
Cuisine French
Servings 18 cookies



  • 1 cup icing sugar 125g
  • ½ cup almond flour or meal 60g
  • 2 egg whites 75g-80g
  • tsp cream of tartar
  • ¼ cup granulated sugar 50g
  • 1 tbsp cocoa powder
  • tsp salt


  • 50 g dark or semi sweet chocolate
  • 50 g heavy / thickened cream
  • 10 g butter



  • Line a cookie sheet with parchment paper, place a template beneath
  • Prepare a piping bag with a large round tip


  • Blast almond meal with a food processor or blender until you get a very fine grain (if using almond flour, skip this step)
  • Add icing sugar, salt and cocoa powder to the almond flour on the food processor or blender and pulse until thoroughly combined. Set aside.
  • Whip the eggs with cream of tartar until starts to foam
  • Continue to whip the egg whites adding granulated sugar bit by bit until glossy stiff peaks form
  • Fold in the almond flour and mix with a spatula until smooth, sticky and glossy
  • Transfer batter to the piping bag, pipe the cookies onto the baking sheet
  • Gently tap the bottom of the baking sheets on your counter to rid any large air bubbles
  • Allow cookies to dry out at room temperature for about 1 hour
  • Bake in middle rack in a preheated oven at 160°C for 10-12 minutes, rotate half way if necessary
  • Allow to cool completely before assembling


  • Chop up chocolate and place in a heat safe bowl
  • Heat up cream in a saucepan on low heat, do not let it boil
  • Pour over the chocolate and mix with a spatula until incorporated
  • Add the butter and mix with a spatula until incorporated
  • Place it in the fridge to cool off and firm up until needed
  • Transfer filling to a piping bag, sandwich it between two cookies
Keyword chocolate, cookies, macarons