Prep. Time: 45 mins
Cook Time: 12 mins

A French delight, sweet meringue with gooey insides made easy with our Expert Prep Pro. Follow our recipe for delicious chocolate macarons or try making different colours with different fillings.


  • 170g icing sugar
  • 160g ground almonds
  • 120ml egg whites, split into 2 quantities of 60ml each (room temperature)
  • 50ml water
  • 160g granulated sugar
  • ½ tsp chosen food colouring gel (optional)

Ganache Filling

  • 120ml double cream
  • 120g dark chocolate, finely chopped


  1. Place the icing sugar and ground almonds into the large work bowl of the Cuisinart Expert Prep Pro, fitted with the large blade. Pulse to combine before pulsing a further 15 times.
  2. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve.
  3. Fold in one half of the egg whites to the almond mixture, adding any food colouring at this stage. Mix to form a thick paste.
  4. In readiness for the sugar syrup tip the second half of the egg whites into a high sided bowl. You can use a stand mixer if you have one.
  5. Place 50ml of water and the granulated sugar into a small saucepan on a medium heat and bring to the boil. When the syrup is approaching 110ºC (using a sugar thermometer), begin to quickly whisk the egg whites until frothy (Speed 10 if using our Precision Stand Mixer).
  6. Once the sugar syrup has reached 116ºC slowly pour the sugar syrup down the side of the egg whites bowl, being careful to avoid the whisk.
  7. Continue to quickly whisk (on speed 10) until the mixture has cooled and you have a shiny meringue mixture with stiff peaks. Take care not to over whisk. Add about a quarter of the meringue to the almond mixture and mix well to loosen. Add the remaining meringue and using the spatula cut and fold the mixture until it is shiny and has a thick ribbon like  consistency which falls from the spatula. Do not over-mix.
  8. Line 2 large baking sheets with parchment paper. Spoon the meringue and almond mixture into a piping bag fitted with a 1cm plain nozzle. Hold the bag vertically to the tray and pipe small rounds about 3cm in diameter onto the baking sheets. Give the baking sheets a sharp tap on a work surface to remove any trapped air bubbles before leaving the macaron to rest at room temperature for approximately 30 minutes to form a skin.
  9. Pre-heat the oven to 170ºC / 150ºC fan / gas 3-4.
  10.  Bake the macaron for 12 minutes before removing from the oven. Slide the macarons, still on the parchment paper, off the baking tray and allow them to cool.

Chocolate  Ganache Filling

  1. To make the filling, place the cream in a small saucepan and bring almost to the boil.
  2. Place the chocolate into a glass bowl and pour over the heated cream. Allow to stand for a few minutes before whisking in the chocolate and cream together until the mixture is smooth. Allow to stand until it has reached the right consistency for piping.
  3. Place the chocolate mixture into a clean piping bag with a 1cm nozzle. Pipe about one teaspoon of the ganache onto the flat side of a macaron and top with another macaron to make a sandwich. 
  4. Repeat with the remaining ganache.
  5. Store in an airtight container in the fridge overnight before serving the next day.