Good morning, today I am going to share a recipe for chocolate and vanilla macarons. I have only tried making macarons once before, and they didn't go so well, but they taste so good so I thought I would give them another try.


175g Icing Sugar
125g Ground Almonds
3 Egg Whites
75g Caster Sugar
Splash of Vanilla Extract

For the Ganache:

150g Dark Chocolate
150ml Double Cream


Set your oven to 160 celcius, and then use a food processor to blend together the icing sugar and ground almonds, you want to do this until it is a very fine consistency. Then pass this mixture through a sieve.

Whisk your egg whites until they hold soft peaks, then add in your caster sugar, in two lots, whisking together well each time, add your vanilla extract at this point. The mixture should be thick and glossy when all the sugar is combined and mixed well.

Add in the ground almonds/sugar mixture, again in two halfs, into the egg whites. Fold through gently with a spatula.

In the piping bag I painted streaks of purple gel food colouring, to try and get a slight tie dye look to the macarons, I think it worked well on some, but I could have done with using more. Line your baking sheet with greaseproof paper. You then want to pipe your macarons to whatever size you fancy, I went for really small ones, 3cm in diameter, but you can go for bigger ones. I made a template which I placed under the greaseprood paper when piping.

Then let the macarons sit for about half an hour, or until a skin has formed on them.Then put in your oven. I baked mine for 5 minutes, then turned them round and let them bake for a further 3, however mine were tiny, so if you do them bigger you will have to adjust your timings.

Whilst they were resting I made the chocolate ganache/filling. Pop the cream into a pan and almost bring to the boil, cut up your chocolate into small pieces, the smaller the pieces are the faster they will melt. Once your cream is almost boiling pour over the chocolate and stir until all the chocolate is melted. Then leave to rest until fully cool.

Once the macarons are baked, leave to cool then sandwich two single macarons together using the ganache. And you are done!

It is quite simple, but definitely hard to get right.

Allie x

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