Photo of Chocolate macarons by WW

Chocolate macarons

SmartPoints® value per serving
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

¼ cup(s), sifted, (30g)

cocoa powder

2 tbs, (1tbs for dusting)

egg white

1 medium, at room temperature

caster sugar

1 tbs

Pauls Mousse, Chocolate, Low Fat

1 tub(s)


  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 or 180°C fan-forced. 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 Nestlé® Soleil 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.LIGHT & LUSCIOUS: At 97 per cent fat-free*, Nestlé® Soleil Chocolate Mousse is the waist-friendly way to enjoy the great taste of chocolate. *Contains 2.4g fat per 100g

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