I wanted a recipe to unite my travels in Paris and my expeditions in Italy. So I created something that honours 2 distinctive flavours of macaron.


  • Parisian macaron

  • 125 gr Almond meal

  • 125 gr Icing sugar

  • 43 gr Egg white

  • 115 gr Sugar

  • 38 gr Water

  • 43 gr Egg white

  • Vanilla mascarpone cream

  • 150 gr Mascarpone cheese

  • 150 gr Whipped cream

  • 1 Vanilla bean

  • Plain streusel

  • 150 gr Plain flour

  • 150 gr Raw sugar

  • 150 gr Almond meal

  • 150 gr Unsalted butter

  • 5 gr Salt


  • Parisian macaron:

  • 1.

    Sift the almond meal and icing sugar.

  • 2.

    Cooking the water and sugar to 121C.

  • 3.

    Add water and sugar to the beaten egg whites.

  • 4.

    Mix egg whites with almond meal/icing sugar.

  • 5.

    Then add the warm meringue.

  • 6.

    Mix by hand to ensure a loose consistency.

  • 7.

    Pipe quarter sized macarons and let crust rest for 30 minutes.

  • 8.

    Bake at 150C for 12 minutes depending on oven

  • Vanilla mascarpone cream:

  • 1.

    Whisk the thickened cream and scraped vanilla bean into soft peaks. Gently add the Mascarpone, mix. Reserve in the fridge for at least 30 minutes before use to form a nice quenelle.

  • Plain streusel:

  • 1.

    Mix all ingredients with butter at room temperature. Lay broken pieces spread out on a baking tray before baking at 160*C. Once the streusel has cooled, crumble.

  • Finishing touches:

  • 1.

    Use vanilla ice cream (or a flavour to your liking) to add another texture and flavour.

  • 2.

    Matching wine: Fortified Tokay (Muscadel)

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 712kj
  • Fat Total 43g
  • Saturated Fat 17g
  • Protein 12g
  • Carbohydrate 72g
  • Sugar 51g
  • Sodium 334mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of Melbourne Macaron.

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