Chocolate Macarons, a recipe from Trissalicious

Wow how time flies. I can't believe we are already in August. A few weeks ago I had the opportunity of learning all about the secrets to making the perfect macaron. Trissa from Trissalicious was kind enough to have a few of us over for a practice run at a macaron class that she will be doing at Essential Ingredient.

As a passionate baker, making macarons was something I really wanted to Master. Although I don't always make the perfect batch, I certainly learnt a few handy tips and tricks from Trissa.

The recipe below is Trissa's delicious Chocolate Macarons. I added a little bit of texture by adding roughly chopped pistachios to the chocolate ganache.

Chocolate Macarons

125 grams almond meal
125 grams icing sugar (not icing mixture)
30 grams Dutch processed cocoa powder
100 grams caster sugar
100 grams egg whites (from around 3 eggs)

1. In a food processor, grind the almond meal, cocoa and icing sugar for about 5 minutes and set aside

2. Place the egg whites in a clean bowl and beat until soft peaks.

3. Add the caster sugar, 50 grams at a time while beating the egg whites.

4. Beat the whites until stiff peaks5. Fold the almond meal mixture into the egg whites in three additions until well combined. 

5.Fold the almond meal mixture into the egg whites in three additions until well combined.6. Pipe on to baking trays, lined with baking paper. (I used a Wilton 1A piping tip to pipe the macarons).

6. Pipe on to baking trays, lined with baking paper. (I used a Wilton 1A piping tip to pipe the macarons).

7. Let the macarons dry for about 30 minutes. To check if the macarons are ready to bake, gently press down on the macaron. If no mixture sticks to your fingers, it’s ready for the oven. 

8. Bake the macaron shells at 150C for around 13 to 15 minutes depending on your oven.

Chocolate Ganache 

200 grams dark chocolate, evenly chopped 
200 grams cream  


1. Microwave the dark chocolate in 20 second intervals until melted.  
2. In a saucepan, bring the cream to a boil on a medium heat.
3. Pour the cream into the chocolate and stir until well combined.
4. Set the ganache aside to cool.


Preparing the Macarons
Sandwich 2 macarons of equal size with about 1 teaspoon of ganache. Make sure to be careful when pressing down.

Trissa has teamed up with Essential Ingredients for a Macaron Making class on the 21st of August (Saturday) from 10:00 am to 1:00 pm.  In this three hour class you will learn the secrets to making the perfect macaron. You will also get to take your delicious treats with you. The class is $125 per head and spaces are filling fast. 
Essential Ingredients is located in 731 Darling Street, Rozelle.  For bookings, please call 9555 8300.