Recipe column: Macaron


Macaron is a petite and fancy cookie made with egg white, icing sugar, granulated sugar, almond powder and food colouring. This cookie is a crispy chewy cookie; crispy on the outside, chewy on the inside and usually enjoyed on its own, with a filling or a dip e.g. chocolate dip.

Macaron making is a delightful experience and serves as the perfect snack item. Macarons appear and taste amazing when presented in different colours and flavours, and ohhh…when used as a cake topping, gives it some life. Try this recipe and share your experience with us via our social media platforms.


  • Almond powder          -276g
  • Dainess Icing sugar -250g
  • Castor sugar              -210g
  • Egg white              -210g



  1. Sieve Icing sugar onto the Almond powder in a bowl, and mix together.
  2. Make a Meringue with the castor sugar and egg white by whisking till stiff.
  3. Gently fold the Almond and Icing sugar into the Meringue.
  4. Preheat the oven at 1400
  5. Set your trays using the silicon mat or grease proof paper.
  6. Using a spatula, fill the pipping bag with the mixture.
  7. Pipe into the desirable shape on the silicon mat.
  8. Allow to rest for 2 hours, bake at room temperature of 140oc

Fillings for Macarons:

  1. White Chocolate -250g

Boiled Cream -500g

  1. Dark Chocolate -250g

Boiled Cream              -225g


  • Mix all together using hand whisk.
  • Leave to rest and hold for 24hrs.
  • Fill Macarons


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