Cocoa Macarons

Cocoa Macarons

Enjoy macarons with the hidden flavor of soy sauce.

Cooking time
30 minutes+
  • Nutrition facts are for one serving.
  • Ingredients for 20 to 24 macarons.
    * Sodium 0 g indicates sodium content less than 40 mg.
  • Time to bake in an oven is not included in the cooking time.

Ingredients(Servings: 8)

Ingredients(Servings: 8)

50 g (1.8 oz.)

1 Tbsp


110 g (3.9 oz.)

60 g (2.1 oz.)

1 Tbsp

(B)Chocolate Cream

100 g (3.5 oz.)

15 g (0.5 oz.)

50 ml (1.7 fl. oz.)


  1. Mix and sift together (A).
  2. Place the egg whites into a bowl, whip for about 6 minutes (or until thickened enough to form soft peaks).
  3. Add in the granulated sugar and whip until meringue consistency (light with stiff peaks) is achieved. Add in (1), 1/3 at a time while folding in the ingredients each time. Quickly fold in to mix the ingredients being careful not to disturb the air bubbles.
  4. Add (3) to a pastry bag having a 1 cm (0.4 in.) wide tip. Being careful to leave adequate space between, squeeze out 3 cm (1.2 in.) wide circles onto a baking tray lined with parchment paper.
  5. Preheat an oven to 250°C (482°F). Place (4) inside, immediately decrease the temperature to 150°C (302°F) and bake for 15-20 minutes. Once the outside becomes dry to the touch, remove and set aside to cool.
  6. Next prepare the chocolate cream filling. Cut the butter into cubes and set aside at room temperature to soften. Finely chop up the chocolate. Place these ingredients into a bowl over hot water. Once melted, add and mix in the soy sauce.
  7. Pour the cream into a small pot and place over low heat. Turn off the heat just before it begins to boil. Add to (6) and continue to stir and mix over an ice bath until the mixture thickens.
  8. Spread (7) onto the flat side of one half of (5) and sandwich with another half to complete the macarons.

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