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  • 150g blanched almond meal

  • 150g icing sugar

  • 40g water

  • 150g caster sugar

  • 4 egg whites (2+2)


  • 1.

    Mix together icing sugar and almond meal and blend in a food processor for 30 seconds.

  • 2.

    Pass the mix through a sieve.

  • 3.

    In a saucepan, put the water and caster sugar together and melt to 118C. At this point, you can add a few drops of colouring of your choice.

  • 4.

    At the same time, place 2 egg whites in a mixer. When the sugar reaches 110C, start beating the egg whites.

  • 5.

    When the sugar reaches 118C, pour it in with the egg whites.

  • 6.

    Keep beating the egg white with the sugar until the mixture cools down enough so you can touch without burning yourself.

  • 7.

    Mix the remaining egg whites with the almond meal and the icing sugar, until you obtain a smooth dough.

  • 8.

    When the meringue is ready, pour 1/4 of this mix into the almond meal dough until smooth.

  • 9.

    Add all the remaining ingredients, and mix together until you get a shiny and a slightly runny consistency.

  • 10.

    Pipe the mixture on a silicone or baking paper, 3cm diameter ball.

  • 11.

    Rest for 20-25 mins at room temperature.

  • 12.

    Cook at 150C for 12 mins.

  • 13.

    Once cooled, fill the macaroons with the filling of your choice. (ie. jam, chocolate ganache, buttercream...)


Recipe courtesy of Melbourne Macaron.

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