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Trio of Macarons: EyeCandy

You can see why people became addicted to the beauty of macarons... in fact... our original recipe for Jenna Marbles is our most popular video of all time! This time though, we mix up the flavours and make the process super sexy... proper food porn.
If you have any amazing and beautiful shots of food though, we want to see them. Send them to us using the hashtag #eyecandysorted

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Ingredients & RecipePrint


Eye Candy Series


  • 3 egg whites

  • caster sugar (75g)

  • ground almonds (125g)

  • icing sugar (175g)

  • 1 tsp of rose water

  • 1 tsp of cocoa powder

  • a bunch of tarragon
  • drop of pandan extract

  • orange curd

  • white chocolate ganache
  • raspberry ganache


separate the eggs and chuck the whites into the bowl of a mixer.
whisk the whites to soft peaks, then add the sugar.

continue to whisk to stiff, glossy peaks.

sieve the almonds and icing sugar into the bowl and gently fold in.

divide the mixture into three bowls and add the flavours to each:

1 tsp of rose water and a drop of pink colouring
a handful of tarragon and a drop of pandan extract

*1 tsp of cocoa powder
scoop the mixture into separate piping bags.

line a baking tray with baking paper or a silicon mat and pip small circles (3cm across) onto the tray, leaving a small gap between each macaron.

set the tray aside to rest for 15 minutes, allowing a slight skin to form.

preheat the oven to 160ºC.

pick the tray up and drop it onto a flat surface from a small height to form 'feet'.
bake for 15 minutes, then remove and allow to chill at room temperate until completely cold.

sandwich the rose macarons with raspberry filling, the tarragon with the white chocolate filling and the chocolate with the orange filling.

serve as petit fours or sweet snacks.

makes 48

Trio of Macarons: EyeCandy

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