I’m obsessed with macaroons. I could eat them all day, everyday.

And the best thing about them is that they come in all colours. I love colours.

I am holding back the drool just thinking about them.


I came across a recipe they other day. Seems legit.

I am a disaster in the kitchen but perhaps one day I may decide to attempt it.

If you love macaroons as much as I do, here’s how to make them…


*Makes 24 double macaroons.

Ingredients for Macaroons

2 cups (500 ml) ground almonds
1 ¼ cups (300ml) castor sugar
4 egg whites
Pinch of salt
1 tsp (5 ml) rose-water

Method for Macaroons:

Dry the almonds overnight in a 70 °C (160 °F) oven.
The following day, increase the oven temperature to 150 °C (300 °F).
Put the almonds and sugar in a saucepan over medium heat until the sugar has melted. Do not stir, as the sugar will crystallise.
Take the almond-sugar mixture off the stove and let it cool slightly.
Whisk the egg whites with the salt until soft peaks form. Fold this into the almond and sugar mixture, and then fold in the rose-water.
Layer a baking tray with greaseproof paper and butter the paper.
Spoon the biscuit mixture into a piping bag and pipe small rounds (about the size of a teaspoon) onto the buttered paper, about 3cm apart.
Bake for 20-30 minutes. Remove from the oven and lift from the baking tray while still hot. Place on a wire rack to cool.


Ingredients for Ganache:

7 Tbsp (105ml) fresh cream
¼ cup (60 ml) white chocolate

Method for Ganache:

Bring the cream just to boiling point. Chop the chocolate finely and place in a heatproof bowl.
Pour the boiling cream over and stir until the chocolate has melted. Leave to cool slightly.
Sandwich the macaroons together with 1 tsp (5 ml) ganache.

Recipe compliments of Chef Chris Eramus from Pierneef at La Motte


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