Caster Sugar
The fine crystal of Chelsea...
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Biscuits
Chocolate Macarons
20 mins
15 mins
Easy
20
Create elegant and delicious Chocolate Macarons with this recipe. Delicate shells filled with rich chocolate filling make these a special treat.
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- Ingredients
- Method
Ingredients
- 3 egg whites
- 1 Tbsp Chelsea Caster Sugar
- 1 cup ground almonds
- 3 Tbsp chocolate syrup
- ¾ cup Chelsea Icing Sugar
- ½ cup cocoa powder extra cocoa powder (to sprinkle on top)
Chocolate Filling
- 100g dark chocolate, chopped
- 2 Tbsps thickened cream
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
13
What did you think of this recipe?
Po
So good
5
Yeaeun
I believe it's very good and fantastic. Everything is perfect but only one exception. I think it would be better if it told the reader/visitor how much it serves ^.^ Other then that it's a marvelous recipe.
5
Lila
How do you get them to not stick to the baking paper?
5
Alice
What do you do with the other 1 TSP of syrup
CHELSEA SUGAR: Hi there, the remaining tablespoon of syrup is used in the filling.
4
Baker
No good, the mixture was sticky and thick. Wrong texture for piping. I added another egg white to try amend but was still not right.
2
tom
extreeeemly hard to make!!! I can make most recipes on the website that are marked 'very hard' but this one is the hardest I have ever made.
2
Unknown
So good.
5
Frances Tonumaipe'a
I won for the baking competition using this exact recipe.
5
John
I tried this recipe twice. Don't use chocolate syrup as it creates a lumpy mixture which is difficult to fold in egg white mixture. Also ensure you sieve icing sugar and ground almonds.
2
Nicole
This macaron recipe did not go to plan but I managed to save it by adding milk.
3
Method
Grease 3 oven trays and line with baking paper. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add Chelsea Caster Sugar and beat until dissolved and firm peaks form.
Transfer mixture to a large bowl. Fold in ground almonds, 2 Tbsp of the chocolate syrup and sifted icing sugar and cocoa until just combined.
Spoon mixture into a large piping bag fitted with a 1cm-plain tube. Pipe 3cm rounds, 2cm apart on prepared trays, then dust with extra sifted cocoa.
Cook in a slow oven at 150°C for about 15 mins or until cooked. Stand macaroons on trays for 5 mins before transferring to wire rack to cool.
To make chocolate filling, combine chocolate and cream in a small pan. Stir over low heat until chocolate is melted. Transfer mixture to a small bowl and stir in remaining Tbsp of chocolate syrup. Cover and refrigerate until mixture is thick. Sandwich macarons together with chocolate filling.
Before serving, dust with extra sifted cocoa.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
13
What did you think of this recipe?
Po
So good
5
Yeaeun
I believe it's very good and fantastic. Everything is perfect but only one exception. I think it would be better if it told the reader/visitor how much it serves ^.^ Other then that it's a marvelous recipe.
5
Lila
How do you get them to not stick to the baking paper?
5
Alice
What do you do with the other 1 TSP of syrup
CHELSEA SUGAR: Hi there, the remaining tablespoon of syrup is used in the filling.
4
Baker
No good, the mixture was sticky and thick. Wrong texture for piping. I added another egg white to try amend but was still not right.
2
tom
extreeeemly hard to make!!! I can make most recipes on the website that are marked 'very hard' but this one is the hardest I have ever made.
2
Unknown
So good.
5
Frances Tonumaipe'a
I won for the baking competition using this exact recipe.
5
John
I tried this recipe twice. Don't use chocolate syrup as it creates a lumpy mixture which is difficult to fold in egg white mixture. Also ensure you sieve icing sugar and ground almonds.
2
Nicole
This macaron recipe did not go to plan but I managed to save it by adding milk.
3
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
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- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
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- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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