Chocolate Macarons

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 35mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    274
based on 46 ratings

A sweet treat made from a base of meringue, cocoa powder and ground almonds and filled with delicious chocolate hazelnut spread. Hints and tips images are for visual guidance only and may differ to this particular recipe.

recipe updated Mar 19, 2025

Ingredients

  • Egg white icon
    Egg white
    145 g
  • Food coloring icon
    Food coloring
    ¼ teaspoon
  • Caster sugar icon
    Caster sugar
    190 g
  • Water icon
    Water
    60 g
  • Hazelnut chocolate spread icon
    Hazelnut chocolate spread
    100 g
  • Icing sugar icon
    Icing sugar
    205 g
  • Cocoa powder icon
    Cocoa powder
    2 tablespoons
  • Ground almonds icon
    Ground almonds
    190 g

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Baking tray - large
  • kCook icon Food processor attachment
  • kCook icon Large mixing bowl
  • kCook icon Saucepan - medium
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Piping bag
  • kCook icon Piping bag

Step preview

  1. Line a baking tray with a non-stick macaron mat or draw 5 cm circles on parchment paper evenly spaced out, flip the parchment over
  2. Assemble the Food Processor attachment to the machine
  3. Fit the knife blade, attach the lid and ensure it is locked into place
  4. Add icing sugar, cocoa powder and ground almonds to the Food processor attachment
  5. Blend until fine crumbs form
  6. Remove the Food Processor attachment from the machine and set aside
  7. Strain content of Food processor attachment into large mixing bowl through a sieve
  8. Add egg white and food coloring to the large mixing bowl
  9. Mix thoroughly to form a paste
  10. Cover closely with cling film and set aside
  11. Add caster sugar and water to a clean saucepan
  12. Heat on medium heat until the syrup is bubbling
  13. Remove from the heat and leave to cool until the syrup reaches 118°C
  14. Attach Whisk
  15. Add egg white to the Kenwood Bowl
  16. Whisk with splashguard fitted until peaks form - Speed 5
  17. Pour content of saucepan into Kenwood Bowl slowly while machine is running
  18. Mix with splashguard fitted until glossy - Speed 5
  19. Take one spoonful of meringue and mix into the chocolate almond paste to loosen it
  20. Transfer content of Kenwood Bowl to large mixing bowl bit by bit and fold in
  21. Fit a piping bag with a large round nozzle
  22. Transfer content of large mixing bowl to piping bag
  23. Hold the piping bag vertically over the centre of a circle on the lined baking tray
  24. Squeeze out the mixture until it reaches the circle's edge
  25. Use a dampened finger to press down the peak on the surface of the macaron
  26. Bang the baking tray on the work surface multiple times to bring any air bubbles to the top
  27. Use a skewer to ease out bubbles or holes
  28. Set aside - approx 45 min
  29. Pre-heat oven - 160°C
  30. Bake - 12 min, 160°C
  31. Remove from oven
  32. Slide the macarons and parchment paper off the baking tray
  33. Transfer to a wire rack and let cool completely
  34. Add hazelnut chocolate spread to a clean piping bag
  35. Pipe the chocolate filling onto inside of macaron shell
  36. Place another macaron shell on top
  37. Squeeze gently so the filling reaches the edges of the shell
  38. Repeat with the rest
  39. Place in fridge until set
  40. Serve
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