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Chocolate Macaron


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  • 2000 g Sifted TPT
  • 375 g Whites
  • 200 g Cocoa Paste (melted)
  • 1000 g Sugar
  • 250 g Water
  • 375 g Whites
  • 6 g Egg White Powder



Step 1

-Combine TPT with the first amount of egg whites.
-Combine sugar and water and cook to 117˚c.
- When sugar reaches 108˚c combine the second amount of whites and egg white powder.
-Make an Italian meringue.
-Incorporate cocoa paste into meringue.
-Incorporate merinuge into TPT mixture.
-Pipe to desired size and allow to dry to form skin.
-Bake 350˚ for 5 minutes, rotate pans and bake 3-4 minutes more.

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