Almond and Chocolate Macarons


I love to connect with other foodies, so I invited a very talented foodie, Teresa Ulyate to show me how to make the perfect macaron. I tried macarons for years now and I am just not satisfied with them.  To read more about this unbelievable experience click here or see the recipe below.



For the macarons:

½ cup ground almonds
150ml icing sugar
2 large egg whites
pinch of salt
3 tbsp castor sugar
½ tsp almond essence

For the chocolate filling:

100g dark chocolate, finely chopped
¼ cup cream
2 tbsp butter

Macarons with Teresa Ulyate -



1.) Place the almonds and icing sugar in a food processor and blitz until fine. Sieve the mixture to remove any lumps and set aside.

2.) Place the egg whites and salt in a separate, clean bowl and whisk until soft peaks form. Add the castor sugar and whisk again until stiff peak stage. Stir in the almond essence.

3.) Pour half of the almond mixture into the egg whites. Use a plastic spatula to fold the mixture a few times. Add the remaining almond mixture and fold in.

4.) Line a tray with baking paper. Spoon the mixture in a piping bag with an open nozzle. Pipe 4cm rounds onto the paper. Leave the tray to stand at room temperature for 20-30 minutes. Preheat your oven to 140ºC.

Macarons with Teresa Ulyate -

Click here to download and print the pan template as above.

5.) Bake the macarons for 15 minutes. Leave to cool completely, then use a palette knife to carefully lift them off the tray.

6.) To make the ganache, place the dark chocolate in a bowl. Heat the cream and butter until the butter has melted and the mixture has just reached boiling point. Pour the hot cream over the chocolate and allow to stand for a minute. Whisk well until smooth.

7.) Allow the ganache to cool in the fridge for 15 minutes. Use an electric beater to whisk the ganache until completely cool and thick.

8.) Spread a teaspoonful of ganache onto the flat side of a macaron, then stick another macaron onto it. Repeat with the remaining macarons. Best served fresh!



Recipe:  Teresa Ulyate
Photography:  Johann van der Merwe
Aprons:  Samesyn
Almond flour:  Credé Natural Oils


2018-06-27T14:43:24+00:00 0 Comments

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