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A tea cup filled with green and pink macaroons

Pink macaroons with chocolate filling

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2.875 stars based on 16 ratings

These cute little pink macaroons with chocolate filling look and taste fabulous as an afternoon tea with friends.

Key Information

  • Prep:
  • Bake:
  • Serves:20
  • Skill level:medium

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Ingredients

  • 175g 6¼ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 125g 4½ oz Almonds (ground)
  • 3 3 Egg white(s) (free range) large
  • pinch pinch Salt
  • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • Pink food colouring a few drops

For the chocolate filling

  • 200g 7⅛ oz Dark chocolate chips
  • 200ml 6⅞ fl oz Double cream
  • 1tsp 1tsp Brandy
  • 15g ½ oz Butter (unsalted)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 160°C (140°C fan, 325°F, gas mark 3). Line 2 baking sheets with baking paper.

  2. Classic mode Step 2

    Blend together the icing sugar and ground almonds in a food processor to create a very fine mixture, then sift into a bowl.

    Ingredients for this step

    • 175g 6¼ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 125g 4½ oz Almonds (ground)
  3. Classic mode Step 3

    Place the egg whites in a clean, grease free bowl and add a pinch of salt. Whisk to soft peaks, then gradually whisk in the caster sugar until thick and glossy. Add a few drops pink colouring to this mix.

    Ingredients for this step

    • 3 3 Egg white(s) (free range) large
    • pinch pinch Salt
    • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • Pink food colouring a few drops
  4. Classic mode Step 4

    Fold half of the almond and icing sugar mixture into the meringue and mix well. Then carefully add the remaining dry mixture and fold using a metal spoon or spatula until it is shiny and a thick, ribbon-like consistency. Spoon into a piping bag fitted with a 1cm plain nozzle.

  5. Classic mode Step 5

    Pipe small equal rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Tap the baking sheet gently onto the work surface. Stand for 10-15 minutes to form a slight skin. Bake for 15 minutes. Remove from the oven and cool.

  6. Classic mode Step 6

    For the chocolate filling, place the chocolate, double cream in a pan and heat gently until the chocolate is melted. Add the brandy and butter and beat into a smooth consistency. Pipe or spread the filling on half of the macaroons and then sandwich together.

    Ingredients for this step

    • Dark chocolate
    • 200ml 6⅞ fl oz Double cream
    • 1tsp 1tsp Brandy
    • 15g ½ oz Butter (unsalted)