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Photo of Chocolate macarons by WW

Chocolate macarons

Total Time
1 hr 5 min
10 min
15 min
These delicious little treats are perfect for an afternoon chocolate craving


Icing sugar

½ cup(s), sifted, (80g)

Almond meal

½ cup(s), sifted, (60g)

Cocoa powder

2 tbs

Egg white

1 medium, at room temperature

Caster sugar

1 tbs

Low fat chocolate mousse

½ tub(s), (62.5g)

Cocoa powder

1 tbs, extra, for dusting


  1. Line 1 large, oiled baking tray with baking paper.
  2. Combine icing sugar, almond meal and cocoa in a medium bowl. Using electric beaters, beat egg white in a small, clean, dry bowl until soft peaks form. Gradually add caster sugar, 1 teaspoon at a time, beating well after each addition until dissolved. Fold meringue into almond mixture until just combined.
  3. Spoon macaron mixture into a snap-lock plastic bag. Cut 1cm from the corner and pipe twelve 3cm-wide circles, 3cm apart, onto prepared tray. Preheat oven to 200°C. Set macarons aside for 30–40 minutes or until a skin forms on top.
  4. Bake macarons for 10–12 minutes or until just crisp. Cool on tray. Just before serving, sandwich with spoonfuls of chocolate Mousse and dust with extra cocoa powder.


TIP: Older egg whites are better for this recipe. The best way to age them is by placing egg white in a bowl in the fridge overnight before beating. Macarons are harder to make in humid weather.