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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


We make this recipe in my Cooking Class - Macarons, as well as macarons, appearing on the High Tea menu.

Together we can make pink Macaron shells to be filled with any pink flavor you can think of.
Maybe Strawberry bubblegum, raspberry, salt and vinegar, Watermelon, musk stick, red skin ... the list can just go on

Special equipment needed: electric beater with a metal bowl and whisk attachment, probe thermometer, piping bags (1 for the macarons and 2 for the fillings)


150 grams almond meal

150 grams icing sugar

55 grams egg white (approximately 1-2 egg whites)

150 grams caster sugar

38 grams water

powdered food coloring

½ teaspoon powdered egg white (you can use ready-made pavlova mix)

55 grams egg white (approximately 1-2 egg whites)


Sift icing sugar and almond meal together.

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Place the first 55 grams of egg whites in the metal bowl.

Combine caster sugar and water in a saucepan over low heat. Stir until the sugar is dissolved.

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Increase the heat and bring the sugar mix to the boil, heating it until it reaches 118oC. When it gets close to the temperature, add the powdered egg whites to the egg whites in the metal bowl and start to whip.


Add color to the sugar syrup and mix. Once the sugar syrup reaches 118oC, slowly pour the colored sugar syrup into the egg white mixture with mixer running.

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Whip until mixture is cool (about 8 minutes).

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Add the remaining egg white to sifted dry ingredients and mix together well. Add meringue mix and mix until combined.

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Put into a piping bag with an 11 mm nozzle.

Pipe onto papered trays, about the size of a 50 cent piece.

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Leave macarons at room temperature for at least 30 minutes.

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Bake for 22 minutes at 135oC or until they don't stick to the paper.

Leave to cool on the tray.

Makes 50 shells – 25 macarons.

Note: You'll have more success if you make the macarons and the fillings the day before you want to fill them.


PS I would like to knowledge Adriano Zumbo for his help with the base for this recipe.

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