Makes ± 30, depending on size.



260 g (500 ml) Huletts Icing Sugar
15 ml cake flour
100 g ground almonds
4 egg whites
30 ml Huletts Castor Sugar

250 g white chocolate, melted
2-3 drops pink food colouring



  1. Preheat the oven to 160°C.
  2. Sift the icing sugar and flour together. Stir in the ground almonds.
  3. In a separate bowl, beat the egg whites with an electric mixer.
  4. Add the castor sugar and beat until soft peaks form.
  5. Gently stir the almond mixture into the beaten egg whites until smooth.
  6. Drop tablespoons of the mixture onto baking trays lined with baking paper and bake for 12-14 minutes or until crisp on the outside and moist on the inside.
  7. Cool on the trays.
  8. Filling: Combine the melted white chocolate and food colouring, and then cool slightly.
  9. To assemble: Spread the base of a macaroon with the filling and sandwich together with another macaroon. Repeat with the remaining macaroons.

Note: It's important not to open the oven door during cooking to keep the macaroons moist on the inside and crispy on the outside.