These gorgeous chocolate macaroons are much easier to make than you might at first think, even if you’ve never made macaroons before. They are very enticing and so delicious. Check out my video on YouTube and watch me making them with master chocolatier Mark Tilling.
This wonderful recipe is from my latest cookbook for Thermomix TM5, I Love Chocolate I Love Thermomix, which is available on our e-shop. Mark Tilling is one of eight expert chocolatiers who contributed recipes for the book; I created all the Thermomix methods and added several of my own recipes too. It’s a beautiful cookbook and would be a lovely treat for yourself or a special friend.
For this recipe, and for all baking purposes, it’s very important for your unsweetened cocoa powder to have a minimum of 20% cocoa butter content. Cocoa butter from the cocoa powder is what delivers the true flavour of chocolate to both the filling and macaroons, and it also delivers tenderness to the macaroons. See my 1st tip below to learn how to choose a good quality cocoa powder and the brands I use.
These macaroons are a melt-in-the-mouth treat for any occasion, and are particularly wonderful as a gift. Wrap them in a clear cellophane gift bag and tie it with a beautiful bow, then enjoy the smiles of appreciation!
This recipe is suitable for Thermomix TM6 and TM5.
- Chocolate pastry cream: cook all pastry cream ingredients 5 min/90°C/speed 4, transfer to a shallow bowl and cool approx. 30 minutes, then transfer to a piping bag and chill in fridge until ready to use.
- Chocolate macaroons: preheat oven to 130°C without fan/250°F/gas 2 and line two baking trays with silicone sheets or greaseproof paper; set trays aside.
- Grind almonds 12 sec/speed 10.
- Add icing sugar and cocoa powder, sieve 1 sec/Turbo/4 times, then transfer to a bowl and set aside.
- Wash and dry TM bowl – it must be grease free at this point. Insert Butterfly whisk, add egg whites and caster sugar, whisk 5 min/speed 3 to form a stiff glossy meringue, then transfer to a large bowl and gently fold in ¼ of almond mix at a time.
- Transfer to a piping bag fitted with a 1 cm nozzle and pipe small round macaroons 2 cm diameter onto lined trays, leaving approx. 1 cm gap between each one. Place a small piece of gold leaf (if using) on top of every other macaroon. Set tray aside for 30 minutes to form a slight crust on macaroons – the surface should not be sticky if lightly touched.
- Bake 20-25 minutes, leave oven on in case needed again, remove silicone sheet with macaroons from baking tray, cool them completely on sheet, then use a clean palette knife to lift one macaroon – if they are baked enough it will come off quite easily; if it sticks, return silicone sheet of macaroons to tray and bake a little longer… with macaroons you are aiming for the perfect combination of dry outside and soft chewy inside. Store in airtight containers up to 3 days.
- Assembly: Pipe a little pastry cream onto one macaroon (without gold leaf) and sandwich together with another macaroon (with gold leaf) until all macaroons have been paired. Chill in fridge at least 1 hour – they taste even better the next day if you can avoid eating them all straight away!