Marmite Macarons

Patisserie Makes Perfect | Marmite Macarons

No, I haven’t gone mad. These are Marmite macarons and they taste really, really good. A while ago I had my first ever Marmite truffle from Paul A Young, it tasted amazing. Now every time I go to London, I treat myself to a box of Paul’s amazing truffles.

HIs shop on Wardour Street is magical, it’s all dark purple and cocoa brown inside. From the moment you open the door, the sweet aroma of chocolate wraps itself around you. The array of truffles arranged on the table in the middle of the shop is magnificient.

I think one of the reasons the chocolate is so special, despite the amazing ingredients and attention to detail, is the fact that I can’t get hold of these chocolates any other way, than by visiting the store (or by joining the chocolate club, but with all this patisserie, a monthly delivery of chocolate is the last thing I need), so I have to ration them out when I get home.

Patisserie Makes Perfect | Marmite Macarons

 Recently I bought a copy of Paul’s book Adventures with Chocolate and I found the recipe for his Marmite truffles was included. I wanted to use the ganache recipe in an alternative way and the idea of Marmite macarons was born! A rich, salty and deeply chocolatey ganache, sandwiched between a chocolate macaron. Heaven!

This book isn’t new, it’s been around for quite some time, but it is amazing for those that want to learn about basic truffle making and more advanced recipes, including interesting flavours, water based ganaches and savoury recipes. The base recipes can also be used in other recipes, not just hand-rolled truffles, as tacky as it sounds, the only limit really is your imagination.


Even if you don’t like Marmite, I think you’d like these truffles. I was lucky enough to use some Amedei 63% Toscano Black chocolate that I’ve received from King’s Fine Food, to make the ganache. Whilst I understand this is expensive, you will need to use a good quality chocolate to make this ganache. The strong cocoa content works really well with the Marmite flavour and I wouldn’t suggest using milk chocolate or anything with a lower cocoa content.

Patisserie Makes Perfect | Marmite Macarons

The above picture is my attempt at an homage to Pierre Herme, it pained me to smash up my beautiful macarons, but I ate these as the cook’s share.

Here’s the recipe for these amazing macarons, I’ve adapted Paul A Young’s recipe because it produces quite a loose ganache, I’ve added more chocolate so that it’s easier to sandwich the macarons together using the ganache.

Marmite Macarons


Patisserie Makes Perfect
This recipe is adapted from Paul A Young's recipe for Marmite truffles that you can buy in his flagship Soho store. I paired these with chocolate macaron shells, to enhance the chocolate hit.
The following ingredients are recommended:
Amedei Toscano Black 63%
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Patisserie
Cuisine French
Servings 36


  • ***Marmite Ganache***
  • 50 g Marmite
  • 250 ml Water
  • 250 g Soft brown sugar
  • 375 g Amedei Toscano Black 63%
  • ***Macaron Shells***
  • 185 g Ground Almonds
  • 175 g Icing Sugar
  • 30 g Cocoa Powder
  • 50 ml Water
  • 175 g Granulated Sugar
  • 150 g Egg Whites about 3 eggs


  • Put the marmite, water and sugar in a saucepan, bring to the boil and leave to simmer for 5 minutes. This helps to mellow the marmite flavour.
  • Pour the hot liquid on the chocolate and stir it to melt the chocolate, you'll need to use a stick blender to emulsify the liquid as the chocolate and water will not initially want to mix together. Leave this to set for at least 24 hours in the fridge and give it a really good stir before you use it.
  • Next make the macaron shells, preheat the oven to 170 degrees and line four baking trays with baking parchment.
  • Add the water and sugar to a pan and stir over a medium heat until the sugar dissolves.
  • Bring the syrup to a boil and heat until it reaches 118 degrees.
  • Put 75g of the egg whites into a stand mixer and whisk them on medium speed until frothy.
  • Pour the syrup in a slow steady stream into the egg whites as they are being whipped on a high speed. Keep whipping until the meringue forms a stiff peak, about 5 mins.
  • Grind the ground almonds, cocoa powder and icing sugar together in a food processor and then sift them into a clean bowl.
  • Add the remaining egg whites to this mix and beat it, until it forms a paste.
  • Add a third of the meringue to the almond paste and beat it in thoroughly.
  • Fold through the remaining meringue, ensure the ingredients are mixed thoroughly and that the macaron mixture falls from the spoon or spatula.
  • Put the macaron mix into a piping bag and pipe out 72 macarons.
  • Tap the bottom of the tray to remove any bumps or air pockets, then put the macarons in the oven for 12mins per tray. Turn the trays halfway through cooking to ensure an even bake.
  • Let the cooked macarons cool completely before trying to remove them from the tray.
  • Match the macarons up into similar sized pairs and gently make a small indentation with your thumb on the flat side of the macaron, then fill with the marmite ganache.
  • Keep the macarons in an airtight container for at least an hour before eating, but if you can wait, they'll be much better the next day. They should last for 2-3 days in the fridge.


Trust me when I say these are delicious, are there any unusual macaron flavours that you would like to see made?

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26 Responses

  1. Nickki Thompson

    Now this is something I’ve never seen before – I would love to try them!

  2. Sara (Belly Rumbles)

    There guys just look perfect! I am yet to try making macarons. I think the marmite would go wonderfully, that combo of salty and sweet.

  3. AmandaChewTown

    Firstly, your macarons are insanely perfect! Secondly, I can imagine that’s the sweetness of the macaron and saltiny umami of the marmite would go together perfectly.

  4. Jodie Dodd

    I’ve never had Marmite. Shocker, I know! 😀 But the ganache in these macarons looks fantastic! I’m guessing Marmite has a chocolate-y flavor? Or nutty maybe? Will you be making the truffles as well? The macarons looks perfect, such nice shiny tops! 🙂 xx

  5. tina roberge

    If you’re shipping that little box full, can I give you my address? This look amazing!

  6. Razena Schroeder

    I have not eaten Marmite since I was about 3 yrs old and I hated it. These macarons look so delicate and I imagine I could eat them despite the Marmite 🙂

  7. Luca Marchiori

    I have experimented with savoury macarons myself in the past (smoked salmon, goats cheese and tomato) but I must say this choice surprises me. However, I cannot believe that they don’t taste as amazing as they look. Your macarons shells are exquisite, well done! Now, I have a precious jar of marmite in my Tuscan pantry … where are my ground almonds?

    • PatisserieMakesPerfect

      Even if you don’t make the macarons, use some of the marmite to make a small quantity of the ganache. It tastes so delicious. Thank you for the lovely compliments. Savoury macarons sound interesting, these are still very much sweet macarons.

  8. Nutritious Deliciousness

    What an interesting combination, some days I love marmite and others I can definitely leave it! Excellent Macarons!

    • PatisserieMakesPerfect

      Thank you so much. I love marmite all the time! It’s delicious, especially when it’s served like this. I’m glad you like the look of the macarons.

  9. Jennie / Scarletscorchdroppers

    Such an interesting idea. I love marmite, and I love chocolate….. so maybe its time to give these a try!

  10. Beeta @ Mon Petit Four

    Angela, your macarons look absolutely stunning! They’re so perfect, they could have been made by Pierre himself!!! And what a unique twist using marmite. I’ve never actually tried marmite, but I’ve heard about it and now I definitely want to give it a taste. I will be trying your recipe for macaron shells too as they look so so perfect! <3

    • PatisserieMakesPerfect

      Oh wow, that’s quite a compliment! Thank you so much. I use the Italian Macaron method for my shells, there’s no waiting for a skin to form and they’re really stable when making large quantities. Marmite is great, typically a savoury ingredient, it works really well in this recipe.

  11. Charlotte Oates

    Hmmmmm… I’m not sure. Perhaps I’ll have to give them a try and see if I can be convinced 🙂

  12. KeepCalm FannyOn

    Wow! I would love these, certainly next on my Macaron hitlist and also a visit to Pauls’ shop on my next trip to London! Double whammy! Thanks…

    • PatisserieMakesPerfect

      Paul’s shop is amazing. They’re pricey, I’m not going to lie, but they’re so rich and delicious. The Marmite works so well. I am in love with these. I tried them on lots of guinea pigs and no one identified the marmite.

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