Macarons au chocolat et cointreau

Macarons LR

Oops, I did it again (no, I’m not Britney Spears fan…)! And this time, chocolatey, my favourites…
But lets get through the recipe, as it would be simple writing it in Italian, but in a foreign language, you know… I will take it step by step.

6 days before you intend TO EAT your macarons, take out of the fridge 2 eggs, divide white and yolk (use the latter for something else) and leave whites at room temperature, in a glass or some other kind of jar, covered with plastic film. The whites MUST weight 73 g.

2 days before
you intend TO EAT your macarons, make them following this recipe (absolutely fools proof, as I did it twice and both the time they turned out perfectly!)

Ingredients for the macarons (must be precisely weight and they are the right amount for chocolate macarons, not normal macarons)
160 g of confectioner sugar
93 g of almond flour
13 g of cocoa
73 g of egg whites

Sieve together sugar, almond flour and cocoa. Whip the egg whites until they are stiff. Add all in once the sieved mixture and begin to mix everything with a spatula, from the centre of the bowl to the borders, turning the bowl at the same time (I know it sounds strange, but it works). You will end up with a gluey mixture, a bit fall down compared to the stiff whites. That’s perfect, don’t worry. Transfer your mixture into a pastry bag with a smooth decorating tube of 8 mm of diameter and begin to make your macarons on a baking sheets covered with greaseproof paper. You will obtain approximately 35-40 macarons. Let them rest at room temperature for at least 30 minutes (better 1 hour).
Pre-heat the oven at 250° C. Once is hot enough, place your baking sheet over another baking sheet, turn the temperature to 180° C and bake you macarons for 10-12 minutes, NEVER opening the oven door.

Ingredients for the filling
Honestly, I haven’t weighted them, but approximately should be
30 g of butter
50 g of dark chocolate
1 tablespoon of milk
1 tablespoon of Cointreau

Melt all the ingredients, except the Cointreau. add the alcohol only in the melted ingredients. let the mixture to cool before to fill the macarons.

Let the macarons rest for at least 36 hours in the fridge before to consume them.


Dedicated to The Girl Who Ate Everything and to all macarons lovers around the world… In two day I probably publish a pic of the inside… If I can resist!

Of course this recipe is from Secret Gourmands, by Pierre Hermé.


  1. Anonymous

    Wait, you have to leave the egg whites out of the fridge for 6 days? Don’t they go bad or something?

  2. Patricia Scarpin

    Piperita, they look wonderful!

    I’m so afraid of making macarons… :S

  3. Piperita

    Anonimo 2: first of all, you leave them for 4 days, and they do not go bad: the salmonella bacterium is present in the yolks, but not in the whites.

  4. Piperita

    @Patricia: do not be afraid! I was too, but if you follow every step, with no worries at all, they will turn out great! If I did them…

  5. Brilynn

    I have not had macaron making success, but yours make me want to give it another try!

  6. Helene

    I love making macarons and after making ice cream, I have now a batch ready to try this recipe, which is way easier than mine.

  7. Robyn

    I’m honored! :] I was looking at your post with a friend while saying that I’ve never made macarons…and they look so challenging…but of course you can do it because you KNOW HOW TO COOK STUFF! 😉 Your macarons look so beautiful. Mraaah!

  8. avital

    i’m not a huge fan of macarons.. but i have to admit that yours are so gorgeous and above all are made with my 2 magic words: chocolate+cointreau, an orange liquor soooooooo good when associated with chocolate!! ti sono venuti benissimo!! grazie per la ricetta!

  9. Eileen

    Yum yum.. These macarons really makes me feel hungry..
    I love macarons very much, and i also try to make them, out of 9 times i had make, only the 4th time came out perfect.. the rest either flat or no feet or very airy 🙁 i still can’t figure out how i get it right for that one time…
    After looking at your recipe which is slightly different with the folding method…I decide to try out again!!:)
    But one question:
    Do the amount of sugar affect the quailty? 160g sugar(do you mean icing sugar?)this is abit too sweet for me.. I normally uses 80g to 100g of sugar.

  10. Sara - Piperita

    @Eileen: absolutely it does effect! Do not change proportion, or you will end up with something different! You can work on the filling if you want something less sweet, but not on the macaron proportion: patisserie is a precise science, after all!

  11. Eileen

    Thanks Sara, I will try it out again.. hope it will came out well…:)
    Bt the way, have you try making buttercream filling for macarons?
    I did try before but the taste is very weird and the texture is very airy .. hmm … very strange…

  12. Sara - Piperita

    @Eileen: I’m afraid that’s the right texture…

  13. Eileen

    :)Thanks… If thats the case, I will try find other fillings…
    Anyway I should work out the shell first.. That will be my 10th tries! 🙁 I am a poor baker..

  14. sue

    absolutely love yr macaroons . Will try to bake then soon but i do not understand this verse- Pre-heat the oven at 250° C. Once is hot enough, place your baking sheet over another baking sheet.How do i place one sheet over another.
    Will you be trying the coloured macs such as yellow or the pink ones.

  15. Sara - Piperita

    @Sue: in the meaning that you take an empty baking sheet and you place it under the one where you macaron are standing, so you have a double base…

  16. Yuum cointreau sounds devilish with chocs. PH does have great recipes, I just got his Macaron book, was sold out last year, but ohhh im am having a ball following his recipes. Great post!

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