If you’re a chocolate addict (as am I…), then you are definitely going to want to make these! They are NO joke…chocolate in the shell, chocolate in the filling and chocolate on top! Why not?? It’s not like you’re going to eat ALL of them or bake them every week…!! Just trust me, they’re too good not to try! They’re great for all occasions too as they’ll be a hit with anyone & everyone!!



    • 200g Powdered Sugar
    • 110g Almond Flour/Ground Almonds
    • 95g / 3 Egg Whites
    • 30g Sugar
    • 2 teaspoons Cocoa Powder
    • 90ml Fresh Cream
    • 120g Milk Chocolate


Prepare your baking trays by lining them with baking paper or a silicone mat and prepare your piping bag, fitted with a small round tip.

Sift the powdered sugar and almond flour together and sift it one more time to get rid of any big pieces of almonds or almond skins that are left behind. Add the cocoa powder and mix together with a whisk. Set aside and get started on the french meringue.

In a large mixing bowl, or the bowl of your stand mixer, add the egg whites and start whisking them on medium speed. Once they reach ‘soft peak’ stage, gradually add the sugar a little at a time while continuing to whisk. The meringue will start to become glossy and thicker. Your meringue is ready once it reaches stiff peaks.

Add half of the meringue mixture into the dry ingredients and mix them until all combined. Add the remaining meringue and fold together, while also pressing the batter against the sides of the bowl. If you want to see how I achieve this mixing method, then watch my French Macaron tutorial here.

Pour the macaron batter into the piping bag and pipe your macaron shells evenly onto your baking trays. Tap them onto a flat surface to release any air bubbles and pop them with a toothpick or skewer.

Set your macarons aside to dry. This takes about 30 minutes to 1 hour, depending on where you live and what the weather is on the day you are baking these.

You can preheat your oven to 160°C/320°F.

Once you can slide your finger over the shells and they are dry and no better sticks to your finger, they are ready to be baked. Bake your macarons for 12-15 minutes. The time will vary depending on your oven, but for me the sweet spot was 14 minutes. You will know if they are done, when they release easily from the paper or mat.

Immediately remove the shells from the baking tray to stop them from cooking further and allow them to cool completely before adding the filling. The shells will be hard at this stage and this is normal as there is no moisture in the shells at this point. That is why they need a filling and are best eaten after a day so that they can have time to absorb the moisture from the filling and soften the inside of the shell, while leaving a crispy outer shell. MMMMMM……… I promise you that it’s worth leaving them for at least a few hours before eating them.


There are two ways to make a ganache and one is by heating up the cream in the microwave and pouring it over the chocolate after it has been finely chopped up and mix until all the chocolate pieces have melted. The other option is over a pot on the stove with a little water. You can add the chocolate and cream to a bowl that will fit on top/inside of your pot, but make sure not to let it touch the water, as it can burn the chocolate. Mix, mix, mix until the cream & chocolate have combined.

Place your ganache in the fridge to chill and stir every now and then to check on the consistency. Once it has cooled completely, but is not too thick, pour the ganache into a piping bag and you can pipe it onto your macaron shells.

The best time to make the ganache would be while your macaron shells are drying, before baking them. This way, they should all be ready at the same time!!


Making french macarons can seem very intimidating and don’t get me wrong, they can be tricky to get right, but they really don’t have to be so scary to attempt. I think I can speak for anyone who has ever made macarons and say that we probably all failed on our first attempt, if not the second and third too, but we all start at the same place. The other thing with macarons is that you can be really great at making them, but then one day you make a batch and they just flop! It will happen to even the best of the best!!

I remember my first time making these…I was so nervous that I looked like a headless chicken running around the kitchen! Where’s the almond flour, has the meringue started, when do I need to mix the eggs in, how do I know the batter is not over mixed or under mixed, Oh no I lost count of how many times I’ve stirred the batter!! (just kidding, I’ve never counted how many times to mix the batter, to me that’s just plain old crazy!)

But, we put a lot of pressure on ourselves to get these delicious little shells done right the first time, but like many things in life, it takes time, patience, practice and lots of PATIENCE!

Firstly, there are 2 methods to making macarons. One option is to use a simple french meringue and the other is to use a more complicated, but achievable, italian meringue.

I will give you the recipes and methods for both, but for this post, I’m going to show you how to make macarons easily, using the french meringue method. So let’s get to it!!

French Macarons using French Meringue Method

Essentials you will need:

  • A stand mixer is really helpful to have, but a hand mixer will work too
  • A scale is preferable as precise measurements are better, but you can achieve great macarons without one and using your cup measurements
  • Sieve
  • Spatulas
  • 2 Bowls to separate the eggs (keep the egg yolks to use in another great dessert)
  • 2 bowls for the dry ingredients
  • 1 large mixing bowl for the french meringue


  • 140g (1½ cups) Almond Flour
  • 130g (1 cup) Icing/Powdered Sugar
  • 100g Egg Whites (3 medium sized eggs)
  • 90g (½ cup) White Sugar
  • Food Coloring (optional, use gel or powder coloring for best results)


  1. Prepare 2 baking trays with baking paper or a silicone mat (your preference), I like using baking (parchment) paper. You can print out a template from the internet to place under your baking paper and this will give you a guide when piping your macarons.
  2. Measure out all your ingredients before you start mixing anything.
  3. Start by sifting the almond flour and icing sugar at least 3 times. You are looking to get rid of any big pieces of almonds and don’t push them through the sieve, throw them away rather. Your macaron shells will be nice and smooth if you don’t have big pieces of almond in your batter.
  4. Once you have sifted your dry ingredients, set them aside and start whisking the meringue.
  5. Whisk the meringue until soft peaks form and then add the white sugar to the meringue a tablespoon at a time. You will hear and feel when the sugar dissolves and that is when you add the next spoonful of sugar. You want stiff peaks so that your meringue is stable and ready for mixing. Here is a video from Martha Stewart that shows you the different stages of meringue.
  6. You can add food coloring to your meringue. Ii would advise adding it once you have added all your sugar, just before your meringue is ready.
  7. Now comes the mixing part. Add half of your dry ingredients into the meringue and combine well. At first it seems as though it doesn’t want to incorporate, but keep mixing, being gentle. You can watch how I fold the dry ingredients into the meringue here on my video.
  8. Then add the rest of the dry ingredients and fold in. You want to push some of the air out of the meringue, by pressing the batter around the sides of the bowl and alternating this with folding and scraping. You will get the hang of it after some practice. Keep checking for readiness while after a few mixes.
  9. How do you know when your batter is ready? Again, check out my video to see a visual of this, but when the batter can form a figure of 8 without breaking and the batter ‘ribbons’ off the spatula. It shouldn’t be runny as then you’ve over mixed and shouldn’t be too stiff as then you’ve under mixed. I assure you, this all comes with time and practice. After a few times of making these, you will know exactly when it’s ready.
  10. Now you can pour your batter into a piping bag with a round piping tip and pipe your macaron shells onto your baking trays.
  11. The final step before baking is to tap the trays on a flat surface to release any air bubbles, (see video) you can pop them if they are quite large with a toothpick and leave them to rest until they form a skin. You should be able to run your finger across the macaron shell without it being sticky at all. After about 20 minutes of them resting, preheat your oven to 150°C/300°F.
  12. Finally, you can bake your macarons for 12 to 15 minutes. This time all depends on your oven, so you will know when they are ready when they release easily from the paper or mat. If it feels like they want to stick and are not coming off clean, then continue baking a minute at a time until they come off easily.
  13. When they are done baking, take them off the trays, leaving them on the paper or mat and let them cool completely.

Match your shells up so that they are the same size and fit onto each other well (you don’t want one big shell on the bottom and a small one on top). You can now add any filling you like and there are many, many options. My favorite macaron fillings are american buttercream (vanilla, chocolate, rainbow colored), ganache (white, milk or dark chocolate) or a zingy homemade lemon curd.

If you make these macarons, please let me know how they turn out and you can even tag me in your Instagram posts or stories and you can follow me on Facebook too!

If you want to see how French Macarons are made using the Italian meringue method, then be sure to watch my video! Happy Baking!!