Choose section to search
Type to search
Recipe Book
Recipe Category / Sweets / Desserts


  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.


For the macaroons

  • Beat the almonds in a food processor along with the icing sugar until very finely ground.
  • Pass the mixture through a sieve. If any large pieces are left, beat them in the food processor again and then pass them through the sieve. You don’t want any pieces large or small in the mixture.
  • In a mixer’s bowl, add the egg whites and salt. Beat on high speed and add the sugar in 5 batches while beating to make the meringue.
  • Use a spatula to transfer half of the meringue into a separate bowl.
  • To the mixer, add the ground almonds and beat for a few seconds to combine.
  • Add the remaining meringue with a spatula and gently fold so that the meringue doesn’t lose its volume.
  • Divide the mixture into 3 separate bowls.
  • In the first bowl, add the yellow food paste, to the second add the red food paste and leave the third white. Mix the other two bowls with a spoon until the color is completely distributed.
  • Transfer each bowl to a separate pastry bag.
  • Line 2 baking sheets with a sheet of silpat and pipe out the macaroons.
  • Tap them on a counter so that the macaroons even out and set them aside for 1 hour so that a film forms on their surface.
  • Preheat oven to 130* C (266* F) Fan.
  • Bake for 12-13 minutes. Remove from oven and set them aside to cool for 30 minutes.

To serve                                                                              

  • Place the jellies and ganache into three separate pastry bags.
  • Pipe one flavor on to each macaroon and cover with another piece to make a sandwich!
  • To make the ganache: In a bowl, add 150 g heavy cream, 150 g couverture. Microwave for 1 ½ minutes at 800 Watts. Mix with a spatula until completely combined.
  • Repeat the same process to make all of the macaroons and serve.


The nutritional chart refers to the chocolate ganache filling

Rate this recipe You need to login
Stars 5
Stars 4
Stars 3
Stars 2
Stars 1


Nutrition information per portion

Calories (kcal)
5 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
8 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
11 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
4 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
11 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
4 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
4 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
1 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

comments powered by Disqus