This recipe is brought to you by Nicole from Babycakes. Check her out at https://www.babycakes.today/  and https://www.instagram.com/babycakeshoppe

Macaron shells
190 grams icing sugar
150 grams almond flour
(blended together and sieved)
60 grams egg white

In a small pot
160 grams caster sugar
118 grams water

In mixer
72 grams egg white

180grams dark chocolate
200 grams heavy cream
1. Heat cream over a ban marie
2. Once its warm, add in chocolate.
3. When it’s melted, take it off the stove and let it cool to room temperature before putting it in the fridge.
4. It should be ready to use in 30 minutes


1. Mix almond, icing sugar with 60grams egg white
2. Boil the sugar. While it is boiling, turn on the mixer and mix the egg white till frothy. By the time this happens, the sugar should be boiling into a thick syrup.
3. Put the mixer on high and  gently pour the boiling sugar into the egg white mixture. Pour it from the side of the pot and not directly into it.
4. Mix it for another minute till it’s stiff. Add food coloring
5. Gently fold the meringue into the almond mix.
6. Once the batter is ready, pipe the batter into round circles. About 1 inch in width
7. Let the almond batter dry for about 45 mins
8. Once a crust forms on the top of the shell (should not stick to fingers when touched), bake it for 17 mins at 120 celcius
9. Once it’s ready let it cool for about 5 mins and pipe ganache into the middle of the shell and match it with another similar size shell.

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