Printable version Tarts & Biscuits
Non-illustrated recipe

Chocolate Macaroons

  • Time : 35 minutes
  • Difficulty : easy

Ingredients for Chocolate Macaroons :

  • 250 g tant pour tant
  • 75 g icing sugar
  • 12 g cocoa powder
  • 3.5 egg whites
  • 25 g powdered sugar

Technical stages for Chocolate Macaroons :

  • Sift the tant pour tant with the icing sugar and cocoa.
  • Whisk the egg whites with the sugar until stiff. Combine with the first mix.
  • Arrange on a sheet of baking paper with an icing bag with a plain tube and bake for 12 minutes approximately at 230°C or 446°F.
  • As soon as you take them out of the oven, stick them together by pairs.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Tant pour tant 1 kgTant pour tant 1 kg 14.80 Euro
Icing sugarIcing sugar 3.30 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Polyethylene pastry bags dispenser 51 x 30 cmPolyethylene pastry bags dispenser 51 x 30 cm 18.60 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Oven thermometer -50°C à +300°COven thermometer -50°C à +300°C 14.70 Euro
Hemispherical rolled edge mixing bowl Ø 20 cmHemispherical rolled edge mixing bowl Ø 20 cm 17.00 Euro
Parchment paper (x 6)Parchment paper (x 6) 71.10 Euro
Biscuits et petites bouchéesBiscuits et petites bouchées 29.10 Euro