Macarons au Chocolat Recipe From Pierre Marcolini

Pierre Marcolini Macarons

After my tour of the Pierre Marcolini Factory I was given his book Dix petits doigts pleins de chocolat and given permission to replicate a couple of recipes. As they’re in French, I’ve done my best to translate. I didn’t need any help from my mother, but as this is a recipe book for children, Pierre advises kids to get help from their parents as you need good co-ordination for this recipe. It’s for four people ands should take 20 minutes of preperation.

You will need

  • A bowl
  • An electric whisk
  • Parchment paper
  • A pastry bag (6mm diameter)
  • A flexible spatula


  • 4 egg whites
  • 150g of icing sugar
  • 150g of sifted almond powder
  • 150g of powdered sugar
  • 50g of cocoa powder


  • Preheat the oven to 120°C / 250°F  Gas Mark ½
  • Separates the eggs and beat the egg whites and add sugar
  • Mix and sieve the almond powder and icing sugar with the aid of a sieve
  • The egg whites should be like “mounted buttons” and not “fall to the ground”, but smooth and soft when you add the almond and sugar mixture
  • Lay the parchement paper on the baking tray
  • Use the pastry bag to squeeze small heaps of the mixture on the paper
  • Leave the macaron mixture to settle in the kitchen for ten minutes before baking
  • Cook them for 15 minutes
  • Use a creame filling of your choice between the two macaron layers.

Image © Kattebelletje

Lee McCoy

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  • SWB71

    Hello just wondering what the difference is between:

    icing sugar

    powdered sugar

    I thought they were interchangeable and just differences in the US and UK names. I see that you translated this from French could you post what they are both called in the recipe before the translation.

    Thank you so much.