Citrus spiked macaroons, dill cream cheese, smoked ocean trout

225g icing sugar
4 large free range egg whites
50g caster sugar
Food colouring of your choice (optional)

Garnish of your choice - Citrus or lemon zest

Preheat the oven to 150 °C.
Sieve the icing sugar, discard the impurities and hard lumps.
In a clean and grease free mixing bowl whisk the egg white until it starts to aerate and lightly foam, add the caster sugar and continue whipping until a soft peak meringue forms.
Add food colouring of your choice (optional) and the sifted almonds to the meringue and mix lightly until just incorporated. Do not over mix.
Spoon the mixture into a piping bag, I prefer using disposable piping bags however any type will be appropriate.
Cut a 1cm gap at the point of the piping bag.
Line two large baking trays with parchment paper, spread a dash of the mixture underneath the paper to stick it to the tray.
Pipe 2cm macaron droplets evenly sized and  spread with a 3cm gap between each.
Leave the macarons to form a skin, about 10 - 20 minutes.
Sprinkle on your chosen garnish, optional.
Bake the macarons for 12 - 15 minutes in the preheated oven.
Let them cool on the tray for 5 minutes before transferring  to a cooling rack to cool completely.
Dust each half macaron with edible glitter, optional.
Loosen the macarons carefully from the baking paper, pair them up in lines with  one half turned over so that the flat side points up.
Pipe the filling of your choice on the flat side of one half and then sandwich the two halves together.
Keep them in a airtight container for up to 5 days.

Macaroon Flavourings and Fillings on request

2 packages light cream cheese , softened
1/2 bunch of dill
150 grm of smoked trout ( or salmon)


1. Pour half of the trout and dill into a blender and then add the softened cream cheese and then add the rest on top of that.
2. Blend until all cream cheese and ingredients are mixed together and appears very creamy.
3. Refrigerate the dip for a couple of hours and before spreading to the macaroons leave it out for 10 minutes to soften. 

Macaroon Flavourings
and Fillings

120 macaroons 900FoodPage 49.jpg

Make an enquiry now, we can design signature macaroons for your office party or staff gifts. 

Some ideas to consider:

Sea Salt Chocolate  - (its so good and its sweet)
Strawberry with rose scent fillings

Pistachio with vanilla beans  

Call us today to design your own colours!