French Pink Macaroons

Recipe by Jubes


  • 3
    egg whites
  • 2
    tablespoons caster sugar (Aussie tablespoon is 4 teaspoons)
  • pink food coloring, a few drops
  • 1 14
    cups icing sugar (do not use icing sugar mixture)
  • 1
    cup almond meal (ground almonds)
  • 2
    tablespoons icing sugar, extra
  • White Chocolate ganache
  • 100
    g white eating chocolate, chopped coarsely
  • 2
    tablespoons thickened cream


  • To make the white chocolate ganache- stir the chocolate and the thickened cream in a saucepan over a low heat until smooth.
  • Transfer the mixture to a small bowl. Cover and refrigerate until the mixture is spreadable.
  • For the macaroon cookies- Preheat oven to 150°C or 130°C if using a fan-forced oven. Grease oven trays and line them with baking paper.
  • Ensure mixing bowl is thoroughly clean. Beat egg whites in a small bowl with an electric mixer until soft peaks form.
  • Add the sugar and food colouring, beat until the sugar dissolves.
  • Transfer the mixture to a large bowl.
  • Fold in the sifted icing sugar and almond meal, in two batches.
  • Spoon the mixture into large piping bag fitted with a 1.5cm plain tube.
  • Pipe 36 x 4cm rounds, 2cm apart, onto the trays. (keep the circles as uniform as possible as this will make your macaroons look uniform and make pairing easier).
  • Tap the trays on the bench top to allow macaroons to spread slightly. Dust with sifted icing sugar and allow to stand for 15 minutes.
  • Bake macaroons about 20 minutes. Remove from oven and allow to stand 10 minutes on the trays before transferring to a wire rack to cool.
  • Sandwich macaroons with the ganache.
  • Dust with a little sifted icing sugar to serve.
  • Makes 18.