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Chocolate macarons

Handmade with love


Surprising your loved ones, moments of pleasure or maybe even shared time creating sweet delicacies – this recipe for chocolate macarons is for sure one of the sweetest temptations for mother’s day.

Heavenly Macarons


Time required: 90 Min.    Cooling time: 12 h     Recipe für 35 Macarons


Ingredients for macaron shells:

  • 185g ground almonds
  • 185g icing sugar
  • 40g organic cacao powder from Berger Feinste Confiserie
  • 150g egg whites
  • 50ml water
  • 200g sugar
  • Red food colouring


Ingredients for ganache:

  • 200g organic milk chocolate from Berger Feinste Confiserie (chopped)
  • 50g organic dark chocolate from Berger Feinste Confiserie (chopped)
  • 40g butter
  • 200ml cream
  • 1 tbsp sugar





  • To make the filling place cream and sugar in a small pan and bring the mixture to boiling.
  • Put the chopped chocolate in a medium sized bowl and pour half of the cream and sugar mixture over it. Stir with a spatula until the chocolate is melted.
  • Add the remaining cream and stir until smooth.
  • Add the butter in little pieces and again stir until smooth.
  • Transfer the batter to a piping bag with a round nozzle and let it cool.


Macaron shells:

    • Preheat oven to 170°C
    • Place the icing sugar, ground almonds and 30 g of the cacao in a bowl and stir until well combined.
    • Add 75 g of the egg whites and combine to a thick paste.
    • Place remaining 75 g of egg whites in the bowl of the electric mixer (but do not start yet).
    • Bring the sugar and the water in a little pan to boiling (stir occasionally).
    • When the syrup in the pan reaches 114°C start to beat the egg whites on high speed.
    • Once the syrup is at 118°C pour it slowly into the mixer bowl. Continue to whisk the egg whites.
    • Add a bit of red food colouring and continue to whisk until the mixture has cooled slightly and the bowl is no longer too hot to touch, but still warm.
    • Add a bit of the meringue onto the almond-icing sugar-cacao-egg white mixture and gently fold together.
    • Bit by bit add the meringue and transfer the batter to a large piping bag fitted with a round nozzle.
    • Line the baking sheets with baking parchment and pipe rounds of about 2 cm diameter onto the prepared baking sheets.
    • Slightly knock on the baking sheets from the bottom to remove any remaining air bubbles.
    • Put the remaining 10 g of cacao into a sieve and sprinkle it over the macaron shells.
    • Bake for 12 minutes (turn the baking sheets after 6 minutes).
    • Let the macaron shells cool on the baking sheets.

Assembling the macarons


  • Turn the macaron shells upside down and carefully dent the bottom side.
  • Pipe the prepared ganache onto the macaron shells and carefully sandwich with another macaron shell.
  • Once finished, the macarons will improve with an overnight rest in the fridge.


The recipe is based on the recipe for chocolate macarons from the book “Die hohe Schule der Patisserie” von Christophe Felder.

Produkte für die Zubereitung des Rezepts

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