David Lebovitz' French Chocolate Macarons with Milo filling

This recipe from David Lebovitz was the first ever macaron recipe I baked from, almost a year ago. I'm glad to report that the look of my macs have improved quite a bit since then, if I may say so myself...

Don't believe me? Below is the proof!! Photo taken May 26, 2010!!

LOL!!!!! Don't they look like two choc chip cookies sandwiched together?? Bumpy and crispy - very cookie-like! Those were the days!! (can't stop laughing!) They tasted wonderful nevertheless!

Well, macaron recipes don't differ much from one another - the secret lies in the technique. And even after you think you've mastered one favorite technique, you may find yourself at a dead end from time to time (my experience at least!). I'd like to think macarons keep me humble!! So, thank you, Mademoiselle Macaron!!

This time around, I thought it'll be great to add a surprising twist to these macaron shells and added Milo to the chocolate ganache filling. Here's how I did it; 2 parts heavy cream, I part milk chocolate and 2 parts Milo powder. It makes a silky, smooth chocolatey filling!

Here's the recipe for the macaron shells:

Chocolate Macarons

Adapted from David Lebovitz

Macaron Batter

1 cup (100 gr) powdered sugar

½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)

3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder

2 large egg whites, at room temperature

5 tablespoons (65 gr) granulated sugar


Preheat oven to 350º F (180º C).

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.

Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.

In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).

Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.