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This recipe is care of YOU Magazine: Feeding heart and soul, 9 Feb 2012 (which they adapted from Master Chef Australia). It is so delicious and well worth the effort.

An old classic!


  • 225g icing sugar
  • 130 g ground almonds, blitzed in a food processor until finer
  • 3 Nulaid egg whites
  • 60 g castor sugar
  • a few drops red food coloring
  • 100 g white chocolate, broken into squares (or 90 g dark chocolate)
  • 30 ml Greek yoghurt (use 50 ml if you use dark chocolate)

Chef's hint: If you don’t like the tartness of Greek yoghurt, rather use cream for the ganache.


Preheat the oven to 120ºC. Line a baking sheet with baking paper and grease with non-stick spray. Dust with cornflour.

For the macaroons, sift together the icing sugar and ground almonds 3 times. In a separate bowl whisk the Nulaid egg whites until soft peaks form. Spoon in the castor sugar, whisking until the mixture becomes thick, white and glossy. Add the food coloring and blend. Fold in the almond mixture a spoonful at a time. Put the mixture into a piping bag with a round nozzle and pipe 2 – to 3 cm circles on the baking sheet (don’t twirl the nozzle). Rapidly lift the nozzle so it doesn’t make a point. Leave the macaroons for 20 minutes or until they’ve formed a skin on the surface. Bake for 20 minutes or until the macaroons can be lifted with a palette knife. Leave to cool on the sheet.

To make the ganache, melt the chocolate in the microwave. Stir every 15 seconds. Stir in the yoghurt and let the mixture cool until thick – in the fridge if you are in a hurry. Sandwich the macaroons with the ganache. Leave until firm before serving.

Makes about 40

* Nulaid eggs are farm fresh and grain fed and their range includes free-range and canola eggs.