Chocolate Macaroons

If you’re feeling fancy then you should definitely try your hand at making these delicious treats from Shibden Mill Inn. Macaroons are notoriously tricky but with this recipe you can make them to the same exceptional standard as the inn. Have a go and you’ll be serving up mouth-watering macaroons in no time!


  • 100g ground almonds
  • 240g icing sugar
  • 15g cocoa powder
  • 140g egg whites
  • 70g caster sugar




  • Place the almonds, icing sugar and cocoa in a food processor, and pulse.

  • Do this around 10 times, or until all the ingredients are mixed well together.

  • Place the egg whites and caster sugar in the bowl of a mixer fitted with a whisk and whisk for 2 minutes at a low speed. Increase to a medium speed for 2 minutes followed by a high speed for 2 minutes. The whisked egg whites should form a clump in the middle of the whisk.

  • Remove the egg whites from the whisk and detach the bowl from the mixer before adding the almonds, icing sugar and cocoa.

  • Fold the dry ingredients into the whisked egg whites. Fill a piping bag with half the mixture.

  • To pipe the macaroons, hold the piping tip at an angle to the baking tray and pipe circles about 3cm in diameter.

  • Grab the sides of the baking tray and tap it on a hard surface 3 to 4 times to remove air bubbles. Refill the piping bag and pipe and tap the second tray of macaroons.

  • Rest the macaroons for 30 minutes before baking, or until the macaroons are not sticky or tacky to touch. While the macaroons are resting preheat the oven to 150c and cook for 15 minutes, then turn the tray around and bake for another 15 minutes.

  • Remove from oven and leave to cool for 30 minutes before removing from tray.

  • Fill with chocolate cream, fresh fruit or any sort of puree.