Chocolate Macarons


  • 200g egg whites, about 6 eggs
  • 400g icing sugar
  • 50g Haigh’s Drinking Chocolate
  • 225g blanched almond meal
  • 100g Haigh’s Dark Chocolate Couverture
  • 80ml full cream milk


  1. Preheat oven to 200ºC.
  2. Whip egg whites until very firm. Sift together the icing sugar and drinking chocolate and fold into the egg whites with the almond meal. Line baking trays with baking paper.
  3. Using a piping bag and small nozzle, pipe the mix into small circles 2cm wide. Set the trays aside for 20 minutes until the macarons form a crust.
  4. Place into the preheated oven, then once inside, turn it down to 130ºC and cook for 25 minutes or until crispy. Allow to cool.
  5. Gently melt the dark chocolate and milk in a small saucepan over a low heat. Allow to cool and set soft. Spread a little onto the bottom of one macaron and sandwich together with another.


Makes about 25
Download Recipe

Recipe by: Chris Smith

Photographer: Randy Larcombe