“Not too sweet” Chocolate Macaron

Confession time: The first time I tried making macarons, I used a “blender” to “whip” the egg whites. LOL.

After multiple failed attempts, researching countless recipes and wasting many eggs, I’ve finally come up with the perfect macaron recipe.

While experimenting, I tried various recipes from numerous blogs, but for some reason they were all too sweet. So sweet that my throat hurt after eating them. But every time I ate macarons from a bakery, they weren’t overly sweet. So I set out on a mission to make the perfect macaron.

I worked day and night, increased the amount of almond flour, reduced the amount of sugar, added more egg whites. Tried everything I possibly could and NOTHING worked! All I got was dumb, flat macarons.

Long story short, I added cocoa powder to balance out the sugar and that worked! My macarons have feet, they are the perfect texture and aren’t “too sweet”!

I’m still working on perfecting other flavours, but for now I’m happy about getting the chocolate macaron right.

So without further ado, I present, the chocolate macaron


  • ¾ cup almond flour
  • 4 tblsp unsweetened cocoa powder
  • 1 cup confectioner’s sugar
  • Egg whites from 2 large eggs (room temperature)
  • ½ cup fine sugar
  • 3 tblsp melted white chocolate (optional)


  • 1 cup Nutella


  1. Preheat oven to 300F or 150C
  2. Line your baking tray with parchment paper. Set aside
  3. Mix the almond flour, cocoa powder and confectioner’s sugar.
  4. Sift the mixture twice and set aside
  5. In a mixing bowl, using a hand mixer on low, whisk the egg whites until foamy (takes about a  minute)
  6. Add the fine sugar to the egg whites and whisk on medium speed until stiff peaks form.
  7. Sift the dry ingredients over the egg mixture (make sure there are no coarse bits)
  8. Using a rubber spatula, fold the mixture until everything is combined. Do not over mix, you can stop mixing once you can’t see any white streaks and the mixture has a magma like structure
  9. Transfer mixture into piping bag. Pipe a little mixture on all four sides, under the parchment paper so that it can stick to the tray
  10. Hold the piping bag at 90 degrees and pipe small circles
  11. Once you’ve piped all the circles, rap your baking tray on the table top to pop any air bubble. Do this 4 times
  12. Bake the macarons for 20 minutes
  13. Pipe the melted white chocolate on the cooled macarons
  14. Once the chocolate has hardened, fill the macaron with nutella and place another macaron on top.

2 Responses to ““Not too sweet” Chocolate Macaron”

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