Cakes, biscuits & tarts

  • 13 March, 2020

One of our chefs once asked a French chef, if he had a secret for perfect macaroons. He answered, “every French chef knows you have to pray before you make macaroons”!

We gladly share our tried and tested recipe with you. If you want hands-on guidance, book your space on our Mastering Macaroons short course! 


150g icing sugar, sifted
150g Ground almonds, sifted
55g Egg whites, aged preferably (A)
75g water
150g Sugar
55g Egg whites, aged preferably (B)
Colouring as desired


  • Preheat oven to 140˚C.
  • Draw evenly spaced circles onto silicone/ baking paper or alternatively use a silicone baking mat.
  • Combine the icing sugar and ground almonds together in a bowl with a metal spoon, making sure they are combined well.
  • Make a tant pour tant by passing the icing sugar mixture through a tammis using a dough scraper, be sure to press all the ground almonds trough the tammis.
  • Combine the sugar and water together in a small saucepan. Start the syrup on a medium heat until all the sugar dissolves, then increase the heat and bring the mixture to 116˚C, remove the pot from the heat and allow the bubbles to subside.
  • Whilst the sugar is boiling place the (B) egg whites into a kitchen aid bowl with a whisk attachment and whisk until medium peak, gradually pour the hot syrup down the side of the kitchen aid bowl whilst whisking on medium speed. Whisk until the meringue is cool. The bowl should not feel warm to the touch.
  • Mix the (A) egg whites together with the tant pour tant using a metal spoon. The mixture should resemble a thick paste that can be spread with a spoon.
  • Add the colouring until desired colour is attained, remember that the meringue will lighten the colour of the mixture.
  • Fold the meringue into the tant pour tant, continue folding the mixture until it becomes a loose and shiny mixture. (Macronage)
  • Place the mixture into a piping bag with a size 7/8 round nozzle.
  • Pipe into evenly sized circles. Once all the macaroons are piped, hit the tray on the counter to release the air bubbles. This is important to prevent the macaroons form cracking.
  • Allow the macaroons to air dry for 20-30 minutes until they form a crust. When pressed with your finger the shell must feel dry to the touch.
  • Bake until crisp and dry, +/- 8-12minutes, dependent on the size of the circles. Be careful not to colour the macaroons.
  • Cool on the trays until the macaroons released itself form the baking paper.
  • Match like sized macaroons and sandwich together with a filling that’s flavour denotes the colour.


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