Tarts & Biscuits

Chocolate Macaroons
  • Time : 35 minutes
  • Difficulty : easy

For this recipe, you need :

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

Technical Stages :

  • 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 tantTant pour tant   Lower price   16.70 Euro
Icing sugarIcing sugar 3.10 Euro
Automatic flour sieveAutomatic flour sieve 13.00 Euro
12 tubes box polycarbonate12 tubes box polycarbonate 39.40 Euro
Oven thermometerOven thermometer 14.10 Euro
Hemispherical rolled edge mixing bowl Ø 20 cmHemispherical rolled edge mixing bowl Ø 20 cm 16.50 Euro
Parchment paper (x 6)Parchment paper (x 6) 68.40 Euro
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