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    4 Large Egg Whites
    1/3 Cup Instant Dissolving Sugar
    1 1/2 Cups Icing Sugar
    1 Cup Ground Almonds (Sifted)
    1/8 Tsp Food Colour Paste (Any Colour)
    1 Cup 35% Cream
    3/4 Cup Milk Chocolate Chips
    1 Tsp Cream of Tartar
    1 Pinch of Salt


    1. Preheat oven to 140 °C (285 °F). Bring eggs up to room temperature before starting.
    2. In a large mixing bowl, separate egg whites from yolks and set aside.
    3. In a separate mixing bowl, sift icing sugar and ground almonds twice to remove lumps.
    4. With an electric mixer, whisk egg whites until foamy, and slowly add instant dissolving sugar.
    5. When soft peaks start to form, add cream of tartar and food color.
    6. Continue to mix until stiff peaks just begin to form.
    7. Using a rubber spatula, carefully fold in almond mixture until smooth and free of lumps.
    8. Fill a piping bag with the mixture and pipe small mounds onto a parchment lined baking sheet, keeping them separate by 2-3 cm.
    9. Let stand for 20-30 minutes before putting into the oven to ensure proper rising occurs.
    10. Place 35% cream and chocolate into a pot on medium heat, stirring constantly to melt.
    11. Once uniform in texture, transfer into piping bag and place into fridge to cool.
    12. Place mounds into oven and bake for 20-30 minutes, rotating once.
    13. Remove mounds when cooked and let cool before filling.
    14. Pipe chocolate ganache filling onto bottom of one round and sandwich with another. Repeat the process until all macaroons are filled
    15. Yield: 15-20 Macaroons