Pastel macaroons with rose water and white chocolate filling

Here's a colourful recipe to welcome Spring!

Makes: Approximately 12

Preparation time: 25 minutes

Standing time: 30 minutes

Baking time: 20 minutes

Total time: 1 hour 15 minutes

Oven temperature: 180 °C

315 ml (1¼ cups) icing sugar

375 ml (1½ cups) ground almond

Egg whites from 3 large eggs

Pinch of salt

60 ml (¼ cup) white sugar

5 ml vanilla essence

Food colouring of choice


50 ml cream

5 ml rose water

90 g white chocolate

1. Sift the icing sugar into a bowl. Whisk in the almonds and set aside.

2. Line 2 baking sheets with baking paper and mark circles 3 cm in diameter.

3. Beat the egg whites until foamy and then beat in the salt.

4. Beat in the white sugar, one teaspoon at a time, until medium soft peaks form. Transfer mixture to a large bowl.

5. Using a spatula, fold half of the almond mixture into the egg white mixture until just incorporated. Fold in the vanilla essence and remaining almond mixture until just incorporated. Firmly tap the bottom of the bowl on the counter to eliminate air pockets. Divide the mixture and colour with food colouring as desired.

6. Transfer mixture to a piping bag fitted with a plain tip. Pipe mixture into the marked circles on the prepared baking sheets.

7. Allow the macaroons to stand for 30 minutes or until they do not leave prints when touched.

Bake in a preheated oven for approximately 20 minutes, rotating sheets halfway through,

until macaroons are slightly firm and can be gently lifted off the baking paper. Allow

them to cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.

8. To make the filling, heat the cream and rose water together, taking care not boil. Remove from the heat. Add the chocolate and mix together until melted. Cool to room temperature then whisk until thick. Spread 2 teaspoons of filling on the flat sides of half of the macaroons, then sandwich each one with remaining half, keeping the flat sides together.

Tip: By allowing the macaroons to stand before baking they will not have cracks when they are cooked.