Making macaroons

By Kirstin Buick
19 July 2013

We adapted MasterChef Australia’s tried-and-tested macaroon recipe.

Makes 40

Preparation time: 15 minutes

Cooking time: 20 minutes

standing time: 20 minutes 


225 g icing sugar

130 g ground almonds, blitzed

in a food processor until finer

3 egg whites

60 g caster sugar

a few drops of red food colouring


90 g dark chocolate, broken into squares

50 ml Greek yoghurt

bought icing (optional)

Preheat the oven to 120 °C. Line a baking sheet with baking paper and grease with non-stick spray. Dust with cornflour.

1. Macaroons: Sift together the icing sugar and ground almonds 3 times.

2. In a separate bowl whisk the egg whites until soft

peaks form. Spoon in the caster sugar, whisking until the mixture becomes thick, white and glossy. Add the food colouring and blend.

3. Fold in the almond mixture a spoonful at a time.

4. Put the mixture into a piping bag with a round nozzle and pipe 2- to 3-cm circles on the baking sheet (don’t twirl the nozzle). Rapidly lift the nozzle so it doesn’t make a point. Leave the macaroons for 20 minutes or until they’ve formed a skin on the surface. Bake for 20 minutes or until the macaroons can be lifted with a palette

knife. Leave to cool on the sheet.

5. Ganache: Melt the chocolate in the microwave. Stir every 15 seconds. Stir in the yoghurt and

let the mixture cool until thick. Sandwich the macaroons with the ganache. Leave until firm.

6. Pipe hearts on top with bought icing.

t – teaspoon/s T – tablespoon/s c – cup/s



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