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Bournville Filled Chocolate Macarons Recipe

Antara Basu

340 Recipes

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A teacher and foodie who loves photography and traveling. Antara is a passionate food ...

Jun 26, 2026

Author :Antara Basu

Antara Basu

340 Recipes

View Profile

A teacher and foodie who loves photography and traveling. Antara is a passionate food ...

Published : Jun 26, 2026

If planning to add a French twist to your weekend brunch dessert menu, these Bournville-filled chocolate macarons are perfect for that. Here’s the recipe.

Difficulty:medium

Serves:5

Time:1:05 hours

Contains egg: Yes

These cute, meringue-based flavoured French sandwich cookies always add a splash of color to the dessert corner of any party. Made in several flavors, these almond-flavored, colorful French delights usually feature shells containing egg whites, icing sugar, and finely ground almonds filled with any kind of ganache. As the name suggests, these Bournville chocolate-filled macarons carry a dark chocolate-flavored filling placed between the macaron shells.

Known for the signature contrast b......Read More

Ingredients

5
Servings

For the Recipe

8 pieces of Cadbury Bournville Dark Chocolate
½ cup almond flour
¼ cup icing sugar
2 tsp cocoa powder
¼ cup heavy cream
2 large-sized of egg white

Directions

Bournville Filled Chocolate Macarons - Sifting Dry Ingredients

Step 1

Sift the almond flour, powdered sugar, and cocoa powder together twice in a bowl.

Bournville Filled Chocolate Macarons - Whisking Meringue Peaks

Step 2

Whisk egg whites in a separate bowl until foamy. Slowly add granulated sugar, whisking until stiff, glossy meringue peaks form.

Bournville Filled Chocolate Macarons - Folding Meringue Mixture

Step 3

Add the egg meringue mixture to the dry ingredients.

Bournville Filled Chocolate Macarons - Folding Dry Ingredients

Step 4

Fold the dry ingredients into the meringue.

Bournville Filled Chocolate Macarons - Piped Macaron Circles

Step 5

Pipe 1.5-inch circles onto parchment paper. Tap the tray hard on the counter to pop air bubbles. Let them sit for 30–60 minutes until a dry "skin" forms on top. Bake at 150°C (300°F) for 14 to 16 minutes. Let them cool completely before peeling off.