Kit Kat Macarons

These Kit Kat Macarons are delicate French-style almond shells filled with a smooth chocolate ganache and finished with a crisp Kit Kat centre. The texture is light and chewy with a crisp shell, balanced by a rich chocolate bite. This is a medium-difficulty bake that suits confident home bakers who enjoy precision. Total time is around 2 hours, including resting and cooling.

Ingredients

For the macaron shells

• 100 g ground almonds
• 100 g icing sugar
• 75 g egg whites, at room temperature
• 100 g caster sugar
• 1/4 tsp cream of tartar
• 1 tbsp cocoa powder, sifted

For the chocolate filling

• 120 g dark chocolate, finely chopped
• 80 ml double cream
• 15 g unsalted butter

For the centre

• 6 Kit Kat fingers, cut into short pieces

Method

Preparing the oven and trays

Line two flat baking trays with baking parchment or silicone mats. Preheat the oven to 150 C fan. Fit a piping bag with a plain round nozzle and set aside.

Mixing the macaron batter

Sift the ground almonds, icing sugar, and cocoa powder into a bowl. Discard any coarse bits left in the sieve. In a clean mixing bowl, whisk the egg whites with cream of tartar until foamy. Add the caster sugar gradually and continue whisking until stiff, glossy peaks form.

Gently fold the dry ingredients into the meringue using a spatula. Work slowly until the batter flows thickly and settles back into itself within about 10 seconds.

Piping and resting

Transfer the batter to the piping bag. Pipe small, even rounds onto the prepared trays, spacing them slightly apart. Tap the trays firmly on the work surface to release air bubbles. Leave the trays at room temperature for 30 to 40 minutes, until the tops feel dry to the touch.

Baking

Bake for 14 to 16 minutes, rotating the trays halfway through. The macarons should have risen with neat feet and feel firm when gently pressed. Cool completely on the trays before removing.

Making the filling and assembling

Heat the double cream until just steaming, then pour over the chopped chocolate. Leave for one minute, then stir until smooth. Add the butter and mix until glossy. Allow the ganache to thicken slightly.

Pipe a small ring of ganache onto the flat side of half the shells. Press a piece of Kit Kat into the centre, then top with another shell. Chill briefly to set.

Tips

Why did my macarons crack?

Cracking usually means the shells did not rest long enough. Make sure a dry skin forms before baking.

How do I get smooth shells?

Sifting the almond mixture well and tapping the trays firmly helps remove air pockets for a smooth finish.

Can I make them less sweet?

Use dark chocolate with at least 60 percent cocoa for the filling to balance the sweetness.

Serving Suggestions

• Serve with coffee or espresso
• Add to an afternoon tea spread
• Gift in a lined box once fully set

Storage

Room temperature

Keep in an airtight container for up to 24 hours.

Refrigerator

Store for up to 4 days. Bring to room temperature before serving.

Freezing

Freeze assembled macarons for up to 1 month. Thaw slowly in the fridge.

Nutrition

• Calories: 165 per macaron
• Carbohydrates: 18 g
• Protein: 3 g
• Fat: 9 g
• Saturated fat: 4 g
• Sodium: 35 mg

Values are estimates and may vary depending on ingredients used.

FAQs

Can I use milk chocolate instead of dark?

Yes, but reduce the cream slightly as milk chocolate is softer.

Why are my macarons hollow?

Overwhipping the egg whites or baking at too high a temperature can cause hollow shells.

Do I need a thermometer?

It helps, but careful timing and observation work well for home ovens.

Can I flavour the shells differently?

You can replace cocoa powder with vanilla or coffee powder for variation.