• Prep Time: 35 minutes
  • Cooking Time: 15 minutes
  • Serves: 12

Blackcurrant Macaroons

  • Recipe Submitted by on

 Ingredients List

  • 1lb (450g) icing sugar
  • 1/2 lb (250g) ground almonds
  • 7 ounces (200g) egg whites (5 or 6 depending on size)
  • 1/4 cup (50g) caster sugar
  • A few drops of violet dye
  • 7 ounces (200g) white chocolate
  • 5 1/3 ounces (150g) of liquid whipping cream
  • 4 drops of aroma of violets
  • A few drops of purple coloring (optional)
  • 1 jar of blackcurrant jam


1. To succeed with your macaroons, you need egg whites separated from yolks for several days and stored covered in the refrigerator.

2. Bring egg whites and yolks to room temperature at least one hour before starting to make your macaroons.

3. Mix icing sugar and ground almonds finely in a food processor. Sift them over a large sheet of parchment paper.

4. Whisk the egg whites until stiff by increasing the speed gradually. From the moment the whips of the mixer leave marks, add the sugar spoon by spoon. Add the dye. Beat at a high speed until the texture forms peaks when you remove the whisk.

5. Gradually add the sifted white powder into egg whites and mix with a spatula. The mixture should be smooth and form a “ribbon” that falls back after a few seconds.

6. Pour the batter in a pastry bag and dress the macaroons on plates covered with parchment paper (you will get about 4 plates). Each button should measure 1 inch in diameter.

7. Leave to “crust” for 45 minutes to 1 hour. Turn the oven to 290 to 310°F (145 to 155°C), on a rotating or vented heat. Bake two sheets at the same time. Bake macaroons plates one after the other for 12 to 15 minutes. At the exit of the oven, leave to cool for a few minutes then take the macaroons from the plates. Leave to cool on a rack.

1. Boil half the cream. Add the white chocolate and emulsify with a spatula (if necessary, repeat the melting process for a few seconds in the microwave). Add the remaining cream (which should be very cold) and the aroma of violets, and mix in a blender. Leave to rest in a cool place for a few hours or, at the most, a whole night, in contact with a transparent film.

2. Pour the ganache into a piping bag. Garnish generously each half-shell cookie. Gently press the center with a blackcurrant from the jam jar. Cover with another shell. Store in a cool place for at least 24 hours before serving.

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