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Chocolate Macaroon Yo-Yos

Chocolate Macaroon Yo-Yos

Glucose syrup can be bought in supermarkets or chemists in small tubs.

Jean-Christophe Novelli A tip from

Rich and nutty, this is a must when you are entertaining children. The soft texture of the chocolate gives a sharp contrast to the homemade macroons.


1. To make the yo-yo ‘string’, melt the chocolate with the glucose syrup in a bain-marie or bowl over a pan of hot water, making sure that the bottom of the bowl does not touch the water.

2. When melted, stir together well. Pour on to some cling film, wrap up closely and chill for 24 hours.

3. To make the macaroons, whisk the egg whites until stiff. Sift together the sugars and fold carefully into the egg whites with the ground almonds to make an almond paste.

4. Leave to rest in the fridge for 25 minutes, covered loosely.

5. Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a greased baking tray with baking parchment.

6. Turn the paste into a piping bag, fitted with a plain round 2.5cm nozzle. Pipe circles about 5–7cm diameter on to the parchment, 1–2cm apart. Bake in the preheated oven for about 10–12 minutes or until pale golden brown.Allow to cool on the tray.

7. Remove the chocolate from the fridge and, making sure your hands are cold, roll it out between your palms to make a string about 30cm long.

8. To serve, dab some crème pâtissière in the centre of the underside of each macaroon (there may be some left over). Place another on top to make a sandwich. Wind the chocolate string around the gap between the two macaroons, to resemble a yo-yo.

Serve immediately or keep in an airtight container for up to a week.

This recipe is taken from Jean-Christophe's 'Everyday Novelli' book.


  • 600g bitter chocolate, 70 per cent cocoa solids, broken into pieces
  • 300ml glucose syrup


  • 4 medium egg whites
  • 225g icing sugar
  • 25g caster sugar
  • 225g ground almonds
  • 1/4 quantity crème pâtissière

Preparation time: 35 minutes, plus 25 minutes resting time

Cooking time: 12 minutes