Macaron Masterclass
Preparation time
Cooking time
Total time
This recipe requires attention to detail. Do read the instructions carefully and have a look at the photos to help you. I have halved Vincent's original recipe which made 3 tray fulls of macarons. For baking, your oven is bound to vary, Vincent bakes his at macarons at 150C for 3 minutes, and reduces the temperature to 120C for 25/30 minutes. I've added my recipe for rich chocolate ganache, you'll notice that Vincent uses special chocolate drops, simply break the chocolate you use into small pieces.
Recipe type: Cake
Cuisine: French
Serves: 12
  • 120g white eggs
  • 110g caster sugar
  • 125g ground almonds
  • 20g cocoa powder
  • 230g icing sugar
  • 120g good dark chocolate (70%)
  • 120g double cream
  • 30g butter
  1. For the macarons:
  2. Beat the egg whites until firm. Add the caster sugar and beat again.
  3. Gently spoon in the icing sugar and cocoa powder.
  4. Put into a piping bag with a round nozzle and pipe circles approximately 3 cm wide.
  5. Tap the tray of piped macarons a couple of times
  6. Set aside to harden for a minimum of 30 minutes.
  7. Put into the oven at 150C and turn down to 120C after 3 minutes. Bake for a further 25 minutes until firm.
  8. Allow to cool before filling.
  9. For the rich chocolate ganache:
  10. Bring the cream to boiling point and take off the heat.
  11. Add butter in small pieces and the chocolate broken into pieces
  12. Stir until melted. Cool completely before using.
Recipe by Edinburgh Foody at