400g Icing Sugar
200g Almond meal
240g Egg whites (6-7 eggs) at room temperature
80g Caster Sugar
Pinch of Salt
Colour (optional)

Chocolate macaroons
Replace 20g icing sugar with 20g cocoa powder



  • 150g Chocolate
  • 75g Cream
Raspberry Jam / Buttercream


  • Whisk the Egg whites with the salt until double in size
  • Slowly add the caster sugar and whisk till firm peaks
  • Colour can be added at this stage
  • Poorly Beaten or Broken Meringue FIX: Use salt to stabilise meringue while beating.
  • Fold the almond and icing sugar mix into the meringue. The mixture should look slightly wet.
  • More egg white can be added to make a softer mix if required
  • Using a medium plain nozzle pipe bulbs onto baking paper 3-4 cm round
  • Leave for 30min on the bench to form a skin. It should have a dull matte finish. 
  • Bake at 160º for 15min
  • They will be cookd when they come off the paper easily
  • Bring the cream to the boil
  • Remove from the heat and stir in the chocolate buttons
  • Allow to cool to spreadable consistency
  • Fill the macaroons with the Ganache

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