Chocolate Macarons

~Recipe Credit: Zah~


  • 1/2 cup grounded amonds
  • 1 cup icing sugar
  • 1 1/2 tbsps cocoa powder
  • 1 1/2 tbsp coffee
  • 2 egg whites
  • 5 tbsps caster sugar

Ganache filling:

  • 6 oz milk chocolate
  • 1/2 cup double cream


  1. Recite Bismillah
  2. Grind grounded almonds, icing sugar, cocoa & coffee in a electric chopper / grinder till fine.
  3. Then sieve into a bowl & set aside.
  4. In another large bowl whisk egg white on low speed till foamy.
  5. Gradually add the caster sugar & whisk on high speed till it forms soft peaks.
  6. Using a spatula fold in the dry ingredients till well combined. The mixture should not be too thick nor too runny.
  7. Pipe on to a tray lined with grease proof paper using a piping bag & round open nozzle.
  8. Tap the tray to get rid of any air bubbles.
  9. Let the tray sit at room temperature for an hour till it forms a skin on top.
  10. Preheat oven to 150c.
  11. Bake for 15 mins.
  12. For the ganache filling, place water in a saucepan to boil.
  13. In a larger bowl that will fit on top of the saucepan & not sink in,break the chocolate into chunks.
  14. Lower the heat completely & place bowl over the saucepan. Let the chocolate melt, stirring occasionally.
  15. Once the chocolate has melted, pour cream into a separate saucepan & bring to a simmer.
  16. Add cream to the melted chocolate & combine using a whisk.
  17. Allow to cool & then refrigerate for at least an hour.
  18. Whisk using an electric whisk till fluffy!
  19. Refrigerate for a further 20 mins.
  20. Sandwich the macarons together using the ganache. Enjoy!


  • Egg yolks can be frozen & used to glaze pies & pastries.