Chocolate Macarons

By Ted Steinebach

Chocolate macarons are such a tasty treat, especially if you use our Cusco 100% – a pure enjoyment. A real love at first bite that cracks through the crisp outer layer before you sink your teeth into that chocolaty goodness in the middle.
  • Prep Time:

    60 minutes

  • Category:


  • Servings:


Cusco Ganache
Chocolate Macarons
Part 1
  • 300g Sugar
  • 100g Water
Part 2
  • 110g Egg whites
  • 30g Caster Sugar
Part 3
  • Egg whites
  • 200g Fine Almond Broyage
  • 100g Cacao Powder
  • 300g Powder Sugar
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Cusco 100%


Cusco Ganache
  1. Bring the butter to room temperature.
  2. Melt the chocolate.
  3. Mix the cream and invert sugar and bring to a boil.
  4. Slowly mix the cream into the chocolate.
  5. Slowly mix in the butter until fully dissolved

Chocolate Macarons
  1. Heat up Part 1 till 118 celsius.
  2. When part 1 is at 110 C, start whipping part 2 till sturdy.
  3. When part 1 reaches 118 C, pour part 2 in a thin stream (keep on whipping). Whip this until it is cooled down to (about) 20 C.
  4. In the meantime, mix part 3 together. Mix everything together using a spatula, until a you have a fluid consistency.
  5. Pipe this on a ‘Silpat’ with piping tip size 8.
  6. Bake in oven at 140 Celsius for 15-20 minutes.
  7. After cooling, the shells are ready to fill and sandwich together. You can spread filling with a knife or pipe it using the same round tip you used for the macaron batter.

Chef Ted Steinebach

"The first Original Beans I ate was Cusco 100% - I literally cried from euphoria! Truly the Rolls Royce of chocolate!"
Originally from the Netherlands, Ted Steinebach is a pastry chef residing in New York City who travels the world to showcase food, music and art in a multidisciplinary style. Before coming to America, he worked as a patissier at ‘The Harbour Club Amsterdam’ and developed multiple desserts in a modern cuisine-style. Ted has seen what a 3 Michelin star kitchen is about and found his real purpose in life; to make beautiful food that is all about flavors and experiences.