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Macaroons recipe



  • 1 1/4 cups icing sugar
  • 1 cup almondmeal
  • 2 large egg whites (room temp)
  • 1/4 cup caster sugar
  • Food colourings
  • For filling ingredients, see options below


  • Sift or food process icing sugar and almondmeal until finely ground.
  • Using an electric mixer, whisk eggwhites until soft peaks form.
  • Add sugar, 1 tbs at a time, and whisk until thick then add colourings.
  • Stir in almond mixture in batches until incorporated.
  • Transfer mixture to a large pastry bag fitted with a 1cm plain tip
  • Pipe mixture in 3cm diameter circles on baking paper lined oven tray.
  • Set aside until crust forms (few hours)
  • Place in preheated oven (150ºC) for 20 minutes or until firm to the touch.
  • Remove from oven and cool on trays.
  • For filling: you can choose from jam, cream mixed with berries or jam (or try adding melted white chocolate) or use the traditional buttercream:
    • 4 egg whites,1 cup butter,1 cup sugar
    • Warm egg whites and sugar over a double boiler until the sugar is dissolved. Transfer to a mixer, whip until cool. Add the butter a little at a time and whip until fluffy. Add ingredients such as jam, chocolate or berries to achieve desired colour.
    • Sandwich macaroons with the filling of your choice.

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