Pink macarons

40 servings Prep: 10 mins, Cooking: 20 mins
Rate this recipe
The prettiest, sweetest treat.

By Food24 April 23 2012
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (7)

225 g icing sugar
130 g almonds — ground
3 eggs — white
60 g castor sugar
Food colouring — red
90 g dark chocolate — chopped
50 ml yoghurt — Greek
Tap for ingredients
Tap for ingredients


Preheat the oven to 120ºC.  Line a baking sheet with baking paper and grease with non-stick spray.  Dust with cornflour.

Sift together the icing sugar and ground almonds 3 times. 

In a separate bowl whisk the egg whites until soft peaks form.  Spoon in the castor sugar, whisking until the mixture becomes thick, white and glossy. 

Add the food colouring and blend.  Fold in the almond mixture a spoonful at a time. 

Put the mixture into a piping bag with a round nozzle and pipe 2 – to 3 cm circles on the baking sheet (don’t twirl the nozzle).  Rapidly lift the nozzle so it doesn’t make a point. 

Leave the macarons for 20 minutes or until they’ve formed a skin on the surface. 

Bake for 20 minutes or until the macarons can be lifted with a palette knife.  Leave to cool on the sheet.

Ganache filling: 
Melt the chocolate in the microwave.  Stir every 15 seconds.  Stir in the yoghurt and let the mixture cool until thick (pop in the fridge if you are in a hurry).

Sandwich the macarons with the ganache.  Leave until firm before serving.

Reprinted with permission of I Love Cooking. To see more
recipes, click here.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.