RECIPE: Chocolate Almond Macaroons

choc mac








  • 2 egg whites
  • 16g SPLENDA® Granulated
  • 1tsp almond extract
  • 150g/5½oz ground almonds
  • 15g/ ½oz ground rice
  • 7 blanched almonds, split

For the filling

  • 15g/ ½oz dark chocolate, broken into pieces
  • 100g/3½oz low fat cream cheese
  • 2tsp SPLENDA® Granulated



  1. Whisk the egg whites until stiff then whisk in the Splenda and almond extract.
  2. Stir in the ground almonds and ground rice and mix together.
  3. Using your hands, shape mixture into 14 balls the size of a walnut and press into domed discs.
  4. Press a split almond into the centre of each disc and place on a baking sheet lined with silicone paper. (You’ll need two baking sheets)
  5. Bake in a pre-heated moderate oven at 180C/350F for 10-12 minutes until golden. Remove from the oven and allow to cool on the baking sheets.

For the filling

  1. Put the chocolate in a small bowl and place over a pan of simmering water until melted.
  2. Add the cream cheese and Splenda then mix well together.
  3. Sandwich two macaroons back to back with a generous portion of filling and repeat to make seven macaroons.

Courtesy of Splenda UK


3 thoughts on “RECIPE: Chocolate Almond Macaroons

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