French Chocolate Almond Macaroons


French Chocolate Almond Macaroons

French Chocolate Almond Macaroons are a traditional French pastry dating back to the 18th century, the macaroon is an artful addition to a decadent lunch. These Chocolate Almond Macaroons are sandwiched together with dark chocolate ganache.

French Chocolate Almond Macaroons

Makes 20


2 egg whites

1 tbsp caster sugar

1 tsp vanilla extract

1 cup pure icing sugar, sifted

2 tsp Dutch Cocoa (or cocoa)

½ cup almond meal

2 tsp plain flour, sifted

Dark Chocolate Ganache

½ cup thickened cream

100g dark chocolate, roughly chopped


Preheat oven to 160C. Line 2 large baking trays with baking paper. To make meringue, using an electric beater, beat egg whites and a pinch of salt until soft peaks form. Add sugar, a little at a time, beating well after each addition. Add vanilla. Beat until thick and glossy.

Add icing sugar, cocoa, almond meal and flour to meringue. Gently fold into meringue until well combined. Drop 
40 x 1 tsp amounts of meringue onto prepared baking trays, allowing a little room for spreading. Bake for 10 minutes or until shiny on the top and crisp. 
(Do not open oven door while biscuits are cooking, as this will affect their texture.) Allow to cool on trays.

To make the dark chocolate ganache, heat cream in 
a small saucepan or microwave until hot. Put chocolate in a bowl. Add hot cream and stir until smooth and thick. Allow to cool at room temperature until spreadable.

Spread a small amount of ganache on a biscuit. Top with another biscuit. Repeat with remaining biscuits.


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