Chocolate Macaroons (Macarons Creoles)

We’re rather fond of Macaroons in our family. 

Chocolate Macaroons (Macarons Creoles)


  • 150 grams bittersweet chocolate
  • 1 teaspoon vanilla
  • 2 large egg whites
  • 1 cup 140 g almonds, toasted and ground
  • 3/4 cup 150 g sugar
  • 50 grams bittersweet chocolate.
  • 2 tablespoons crème fraiche or heavy cream


  • Preheat oven to 135º C
  • Melt 100 grams chocolate with vanilla over very low heat
  • In the bowl of an electric mixer on slow speed, mix egg whites, almonds and sugar until well blended.
  • With the machine still running, add the melted chocolate mixture.
  • Continue beating until thoroughly mixed.
  • Spoon the batter onto a greased baking sheet, allowing 1 headed tablespoon of batter for each macaroon.
  • Bake for about 15 to 18 minutes, or just until the macaroons are set. They should be slightly firm but not dry.
  • Transfer to a rack to cool. Meanwhile prepare the filling.
  • Melt 50 grams chocolate over very low heat.
  • Add crème fraiche to melted chocolate for filling.
  • Stir until well blended.
  • When the macaroons and the filling have cooled, spread a heaped teaspoon of the filling on half the macraroons.
  • Cover each with a second macaroon, making a sort of sandwich.
  • Serve immediately.


Makes 10 to 12 filled macaroons.
Adapted from Patricia Wells “Food Lover’s Guide to Paris”

Leave a Reply

Recipe Rating