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chocolate macaroon ice cream sandwiches

Chocolate Macarons

  • Author: by Deanna Segrave-Daly, RD


A twist on the traditional ice cream sandwich – chocolate macarons as the sandwich holder!


  • 1 1/2 cups (8 oz) blanched almonds, toasted
  • 2 1/4 cups confectioners’ sugar
  • 2 tablespoons baking cocoa
  • 3/4 cup egg whites (from 6 large eggs,) at room temperature
  • 1/4 teaspoon fine sea salt
  • 1/2 cup granulated sugar


  1. Line a large baking sheet with parchment paper. Use a 3-inch cookie cutter, trace 12 circles on the parchment. Turn the sheet of parchment over. Repeat for a second baking sheet.
  2. Grind the nuts with 1/4 cup of the confectioners’ sugar in a food processor until a fine nut flour forms; do not allow mixture to become a paste. Add cocoa and remaining confectioners’ sugar and pulse just until incorporated. Strain the mixture through a sieve to remove large nut pieces
  3. Whip the egg whites and salt in the bowl of a stand mixer with the whisk attachment until frothy. While mixer is running, slowly add granulated sugar, about 1 tablespoon at a time, and whip until the meringue is shiny and holds medium peaks, about 5 minutes.
  4. Using a rubber spatula, fold in the almond mixture one-third at a time until thoroughly combined.
  5. Fit a pastry bag with a 1/4-in plain tip and fill the bag halfway with batter. (Or use a plastic zip-top bag; cut off 1/16-in to form a tip.) Holding the bag upright pipe macaroons inside the traced circles in a spiral, beginning in the center of the circle.
  6. Let the cookies sit a room temperature for 30 minutes to dry. This will create the crisp crust on the outside of the macaron.
  7. Heat oven to 300 degrees F.
  8. Bake cookies for 18-20 minutes, rotating the tray halfway through until they have risen and look crisp and set on top. Remove from oven and let cool completely.