October 23, 2026
For the macarons
250 g dark chocolate (64% cocoa)
4 egg yolks
60 g unsalted butter, softened
4 egg whites
80 g sugar
For the vanilla ice cream
2 vanilla pods
1 litre semi-skimmed milk
8 egg yolks
250 g sugar
For the ganache
300 ml double cream
200 g dark chocolate (64% cocoa)
Preparation time
Cooking time
When it comes to recipes, there are at least three categories: the foolproof ones, passed down from generation to generation; the inimitable ones, inherited from a friend, which we test and try time and again without ever quite matching the original; and finally, the seemingly unattainable ones, which we dare not attempt because they appear too technical, reserved for the initiated few.
This is a misconception. This recipe for soft chocolate macarons proves quite the opposite. Although it might seem to belong to the third category, it is remarkably simple to make.
The macarons
Start by preparing the macarons. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Add the egg yolks and softened butter, then set aside.
Whisk the egg whites until stiff peaks form, gradually adding the sugar to stabilise them. Gently fold the two mixtures together.
Using a piping bag fitted with a 10 mm nozzle, pipe the mixture onto a baking tray lined with baking parchment. As the saying goes, a night's rest does wonders: leave the macarons to rest in a cool place overnight.
The vanilla ice cream
Split one vanilla pod lengthways and scrape out the seeds. Add both the pod and seeds to 1 litre of milk. Leave to infuse, heating until the milk comes to the boil.
Meanwhile, whisk the eight egg yolks with the sugar until pale and creamy. Split the second vanilla pod, scrape out the seeds and add them to the mixture. Whisk thoroughly to ensure the seeds are evenly distributed.
Once the milk is very hot, pour it over the sweetened egg yolks, whisking continuously. Return the mixture to a saucepan and heat gently, stirring constantly, without allowing the temperature to exceed 85°C.
Trust your senses: the mixture should have the consistency and aroma of a classic crème anglaise.
Leave to cool, then churn in an ice cream
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