French Meringue Macarons with Lemon Ganache


  1. Lemon ganache (See recipe here)
  2. 288g Ground almonds, sifted
  3. 488g Icing sugar, sifted
  4. 245g Egg whites, aged (left in fridge for a day)
  5. 90g Caster sugar
  6. 23g Egg white powder, sifted with sugar
  7. Gel colouring, as required



  1. Preheat oven to 165 deg C.
  2. Sift ground almonds and icing sugar.
  3. Whisk aged egg whites till stiff peaks.
  4. Add caster sugar to meringue after the egg whites reach soft peaks.
  5. Sift caster sugar with egg white powder.
  6. Add to meringue.
  7. Add gel colouring drop by drop to the mixture to get the colour you want. 
  8. Fold almond-sugar meringue in stages.
  9. After all the meringue is folded in, continue folding until batter is shiny and flowing in consistency.
  10. When a dollop of batter is dropped back to the main batter, it should blend in gradually and end with a little peak after about a minute.
  11. Pipe 4cm rounds on baking tray. 
  12. Tap the baking tray on the table until the rounds are flatted out evenly.
  13. Bake for approx 14 mins.