So today I was challenged by my friend Isabelle to make macaroons, as her attempt had been a failure. I was skeptical at cooking the macaroon shells, which can be easily over or under cooked. Of course some of mine did over cook and go a bit wrinkly in appearance, but they certainly still tasted good. Some turned out beautiful, and of course they got chosen for the photographs. Overall if you have the patience and follow the recipe exactly then you wont have a problem. There are two things that could ruin the macaroon very easily, not having your oven at the correct temperature and not folding the meringue/sugar/almond meal mixture together. You need to keep it light and fluffy.

Makes about 20 macaroons.

Macaroon Shell

3 egg whites

2 tbsp caster sugar

1 cup almond meal

1 cup icing sugar, sifted

4 tbsp Chocochino (hot chocolate mixture) or 2 tbsp chocolate cocoa (I only had Vittoria hot chocolate mixture, and it worked well)

Milk Chocolate Ganache 

150g milk chocolate (I just used cadbury)

60ml thickened cream

Preheat the oven to a slow 150°C or 130°C if you have a fan-forced oven. Line two oven trays with baking paper.

Beat the egg whites with an electric mixer until soft peaks form. Add the castor sugar slowly and keep beating until the sugar dissolves. Transfer mixture to a large bowl. Fold in the sifted icing sugar, chocolate powder and almond meal in two separate batches.

Spoon the mixture into a large piping bag and fit it with a 1.5cm plain shaped tube. Pipe rounds of 4cm onto the baking paper and keep 2cm in between each one as they will expand in the oven.


Bake macaroons in the oven for 20 minutes or until they are dry to touch. Some of mine went a bit wrinkly (overcooked) try and get them out before that occurs. Stand the macaroons on the tray for 5 minutes and then transfer to a wire rack to cool.

For the milk chocolate ganache, combine chocolate and cream in a small heatproof bowl over a pan of simmering water. Stir until the chocolate is melted. Cover the mixture and refrigerate until it is a thick, spreadable consistency.

Sandwich the macaroons together with the milk chocolate ganache and voila they are done.

The shells had a slight crunch on the outside and were like chocolate fudge underneath, mix that with the milk chocolate ganache and you have the perfect chocolate indulgence.

I used a recipe found on the Women’s Day website, and altered the ingredients so that the macaroons were milk chocolate flavoured.