Chocolate Macarons

Adapted by Mike McCauley with ❤️.


  • 70-100g egg whites (3-4 large eggs)
  • 70-100g granulated sugar
  • 100g almond flour
  • 100g confectioners sugar
  • 0.5 cup heavy cream
  • 150g chocolate


  1. Sift almond flour and confectioners sugar 3 times into a bowl.
  2. In a separate bowl, beat egg whites with hand mixer until they start to get frothy. Continually add the granulated sugar and mix until you start to get firm peaks.
  3. Add the dry ingredients into the egg sugar mixture.
  4. Stir gently without deflating the eggs.
  5. Put mixture into a piping bag and pipe onto a parchment lined baking sheet.
  6. Bake for 13-15 minutes at 300 degrees. Turn halfway through.
  7. Wait until cookies are completely cool to remove from baking sheet.
  8. Bring heavy cream to a slight boil on stove top. Remove from heat and add choclate. Stir until combined.
  9. Add chocolate to piping bag and pipe onto cookies.
  10. Assemble cookies and decorate as desired.
  11. Put in fridge to cool more rapidly. Store at room temperature for a few days, but more than that you can store in fride in a sealed container.