Dutch macaroons







Cook Time

25-30 Min


  • 2 egg whites
  • 225g/8oz caster sugar
  • 175g/6oz ground almonds
  • 225g/8oz dark chocolate (at least 70% cocoa solids)
  • Preheat the oven to 180°C/350°F/Gas mark 4. Cover two baking trays with rice paper.
  • Whisk the egg whites in a large mixing bowl until stiff, then fold in the sugar and almonds.
  • Put the mixture in a large piping bag fitted with a 1cm/1⁄2in plain nozzle, and pipe fingers about 7.5cm/3in long, allowing space for the mixture to spread during cooking.
  • Bake in the oven for 15–20 minutes until golden. Transfer to a wire rack and leave to cool. Remove the excess rice paper from around the edges.
  • Melt the chocolate in a heatproof bowl set over a pan of simmering water. Dip the base of each biscuit into the chocolate. Put the macaroons on a sheet of baking parchment, and allow to set.
  • Pipe any remaining chocolate over the biscuits in a drizzle pattern of stripes, and leave to set before serving.
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