Chocolate and caramel macarons

You don't have to be in France to indulge in this decadent dessert. Bite through the light outer-layer of these treats to reach the rich chocolate ganache centre.

  • 1 hr preparation
  • Makes 20 Item
  • Print


  • 1/3 cup (80ml) cream
  • 100 gram dark chocolate (70% cocoa), finely chopped
  • 25 gram butter, chopped
Chocolate and caramel macarons
  • 1 cup (160g) pure icing sugar
  • 3/4 cup (90g) ground almonds (almond meal)
  • 3 egg whites
  • 1/3 cup (75g) raw caster sugar


Chocolate and caramel macarons
  • 1
    Line two oven trays with baking paper. Sift the icing sugar and almond meal into a medium bowl.
  • 2
    Beat the egg whites and a pinch of salt in the clean small bowl of an electric mixer until soft peaks form. Gradually beat in the caster sugar, beating until dissolved between additions; the mixture should be firm and shiny. Fold the egg white mixture into the almond mixture in three batches.
  • 3
    Spoon the mixture into a piping bag fitted with a 2cm plain tube. Pipe 4cm rounds about 2cm apart onto prepared trays. Tap the trays a couple of times on the bench and stand for two hours.
  • 4
    To make ganache, bring the cream to the boil in a small saucepan; remove from the heat. Add the chocolate and butter; stir until smooth. Transfer to a medium bowl and cool for 1 hour, stirring occasionally, or until thickened.
  • 5
    Meanwhile. preheat the oven to 150°C (130°C fan-forced). Bake the macarons for about 15 minutes or until dry and risen slightly. Cool on trays.
  • 6
    Spoon the ganache into a piping bag. Sandwich macaroons with ganache.


Unfilled macaroons suitable to freeze. Ganache suitable to microwave.

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