Chocolate Chip Macaroons

Preparation info

  • Difficulty


  • Makes about


Appears in

Classic Bull

Classic Bull

By Stephen Bull

Published 2001

  • About

These are halfway between macaroons and meringues, and can be turned into a pretty rich and luxurious pudding quite easily by sandwiching around hazelnut, praline or coffee buttercream.


  • 100 g blanched almonds
  • 5 tbsp caster sugar
  • 37 g dark chocolate, grated
  • 3 egg whites at room temperature
  • ¼ tsp vanilla extract


Preheat the oven to 350°F/180°C/Gas4; line a baking sheet with buttered foil or baking parchment.

Grind the almonds in batches with the sugar in a spice grinder (for preference) or a food processor, and mix with the chocolate in a large bowl. Whisk the egg whites until they hold soft peaks, and fold into the mixture along with the vanilla.

Using a piping bag, pipe out circles about 5cm across and 2cm apart (you can, of course, use a spoon but the shapes won’t be so regular). Bake for 25 minutes. Slide the foil on to a rack and let them cool.