Chocolate Macaron


(Makes 12)

For the macaron

  • 190g icing sugar
  • 1 tbsp cocoa powder
  • 90g ground almonds
  • 2 large egg whites
  • 50g caster sugar

For the filling

  • 100g dark chocolate, chopped
  • 100ml double cream
  • 1 tbsp honey

Our MACARON MASTERCLASSES at our COOKERY SCHOOL are mornings of fun, indulgent cookery, designed to help you master a classic which you can make time and time again. These chocolate macaron are a favourite of our Head Pastry Chef, Stephen Tarling, who is leading the way on this new and exciting course.



Preheat the oven to 160°C.

Sieve the icing sugar and cocoa into a large bowl and mix in the ground almonds.

Beat the egg whites to soft peaks in an electric mixer. Sprinkle over the caster sugar and beat again until you have a firm meringue.

Carefully fold the meringue into the dry ingredients, mixing well to evenly combine all of the ingredients. Spoon the mixture into a piping bag fitted with a plain nozzle.

Line a large baking sheet with baking parchment and pipe 24 blobs onto the surface, evenly spacing and leaving a little space in between each. The blobs should be 4cm in diameter. Tap the tray on a work surface to even them out and leave to dry out for 45 minutes or until they have formed a skin on the surface.

Bake for 12-15 minutes. When ready they should feel firm and easily peel away from the baking parchment. If not, return them to the oven for a few more minutes. Allow to cool on the paper, then gently peel off.

To make the filling, tip the chocolate into a glass bowl with the honey. Heat the double cream in a small saucepan and as soon as it comes to the boil, remove from the heat and pour over the chocolate. Stir well to melt the chocolate and to form a smooth, glossy ganache.

Using either a piping bag or small teaspoon, sandwich the macaron halves together with the ganache.


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Please accept our apologies for the inconvenience while we resolve an issue with our online booking system. To book a course please call the Cookery School on 01608 731 620, alternatively please email Agathe on