Sweet and crunchy on the outside and soft and chewy on the inside, try this colourful strawberry and white chocolate macaron variation.


  • Macaron biscuit

  • 500 gr Icing sugar

  • 500 gr Almond meal

  • 190 gr Egg whites

  • 500 gr Caster sugar

  • 200 gr Water

  • 190 gr Egg whites

  • 3 gr Red coloring

  • Strawberry ganache

  • 300 gr Strawberry puree

  • 20 gr Caster sugar

  • 300 gr White chocolate couverture

  • ½ Vanilla bean scrapped


  • Macaron biscuit:

  • 1.

    In a bowl, cook the sugar and water at 118c,whip the 190 gr egg whites to soft peak consistency, when the sugar is ready pour over the meringue slowly and mix slowly till the temperature is reach 40c, add the color into the meringue and in different bowl sift the icing sugar and the almond meal, then pour the 190 gr egg whites into the icing sugar and the almond meal, make a paste and once the meringue is ready fold gently the meringue into the paste, mix till is get shiny and little bit loose texture.

  • 2.

    Add food colouring to the mixture.

  • 3.

    Get a piping bag with a plain nozzle 8mm diameter, and pipe little ball on silicone paper.leave it to dry 15 min, before to bake at 160c for 10 min in conventional oven.

  • 4.

    Once cool turn the macaron and fill them in the middle with your ganache.

  • Strawberry ganache:

  • 1.

    Boil the puree, with the vanilla, and the sugar, pour over the white chocolate and mix.

  • 2.

    Keep refrigerated for 24 hours before use.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 401kj
  • Fat Total 15g
  • Saturated Fat 3g
  • Protein 7g
  • Carbohydrate 59g
  • Sugar 55g
  • Sodium 42mg

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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