Discover the history of Haigh's, founded on May 1st 1915 by Alfred E Haigh in Adelaide, South Australia.
We are Australia's oldest family-owned chocolate maker making fine chocolates from the cocoa bean since 1915.
We are a proud supporter of a number of community projects and environmental causes including UTZ and the Bilby.
At Haigh’s Chocolates we have a longstanding commitment to support the community through a number of key activities such as sponsorship, donations, fundraising and partnerships.
Keep up with the latest happenings at Haigh's. Learn about our latest product releases, news, special promotions and competitions.
We offer exciting career opportunities across Manufacturing, Retail and Corporate areas of our business; discover current opportunities including seasonal work.
- Preheat oven to 200ºC.
- 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.
- 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.
- Place into the preheated oven, then once inside, turn it down to 130ºC and cook for 25 minutes or until crispy. Allow to cool.
- 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.