Prep Time


Cook Time





  • 1 litre Kāpiti Triple Chocolate Ice Cream
  • 4 large egg whites
  • 70g caster sugar
  • 230g pure icing sugar
  • 100g ground almonds
  • 40g cocoa powder 
  • Pinch of salt 
  • Non-stick baking paper


  • Pre-heat the oven to 150°C.
  • Whisk egg whites and caster sugar in a bowl with an electric mixer until stiff peaks form enough to turn the bowl upside down without it falling out.
  • Continue to whip for one-two more minutes.
  • Sift the ground almond, icing sugar and salt together in a separate bowl, discarding any almond lumps that are too big to pass through the sieve.
  • Fold the almond mix into the egg white mixture for approx. 20-40 folds with a rubber spatula.
  • Sift in the cocoa powder and fold for approx. 10 folds.
  • The mixture should have a marble quality and be smooth and very viscous, not runny.
  • Dollop the mixture onto a baking tray, spacing them evenly apart.
  • Firmly tap the baking tray to stop them from cracking and bake for 20 minutes.
  • Cool and store until ready.
  • To serve slice wedges of Kāpiti Triple Chocolate Ice Cream roughly the same diameter as the base of the macaroons.
  • Pick two similar sized macaroons and sandwich your wedge of Kāpiti Triple Chocolate Ice Cream between them. Devour.

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