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French Chocolate Macarons with Toffee

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  • 2 cups powdered sugar
  • 1 cup almond flour or almond meal
  • 3 tablespoons natural unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 3 large egg whites at room temperature
  • Pinch cream of tartar
  • 3 tablespoons granulated sugar

Ganache filling

  • 4 ounces bittersweet chocolate chips
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter 1/4 stick, at room temperature and cut into cubes


Directions for the Ganache

  • Place the dark chocolate chips in a large bowl.
  • Warm the cream in a small saucepan over medium heat until it just starts to boil.
  • Stir it into the chocolate without creating bubbles.
  • Let sit for 1 minute. Add the butter and stir until smooth.
  • Chill in the refrigerator until thickened but still spreadable, about 30 minutes.
  • Special equipment
  • You will need a pastry bag fitted with a 1/2-inch tip. If you don’t have one, you can either spoon round dollops of batter onto the baking sheet or make a pastry bag by snipping off one corner of a large resealable plastic freezer bag.

Directions for macaroons

  • Preheat oven to 350°F.
  • Line 2 large baking sheets with parchment paper.
  • Place the powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse several times. Process until fine and combined, about 30 seconds.
  • Sift through a flour sifter into a large bowl; set aside.

Meringue recipe

  • Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Now add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk, about 1 minute.
  • Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.
  • Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.
  • Now you will need to spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.
  • Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 7 minutes pull the pan put and then rotate and bake for another 7 minutes.


  • Arrange 1 macaroon, flat side up, on work surface. Drop 1 scant tablespoon filling onto cookie.
  • Top with second macaron, flat side down.
  • Press lightly to adhere, making sandwich.
  • Repeat with remaining macarons and filling. Arrange macarons on platter.
  • Cover; chill at least 2 hours and up to 1 day.
  • Serve cold.


IMPORTANT Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
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