They are so bright and colourful, aren’t they? Baking macaroons let feel you like Amelie Poulain… or a “cooking Fairy”.. so try to make them in a day when you are in the mood to bewitch… not when you feel under the weather… and the result for sure will enchant and delight your guests.
this is based on a Luca Montersino’s recipe, one of the most famous pastry chef in Italy.. it’s quite simple and the result is really satisfying.


  • 1. Whip the egg whites with an electric whisk (the egg whites should be separated from the yolk possibly a day before and stored in the fridge, then should be used at room temperature) and when are soft add caster sugar until the meringue is thick and glossy.
  • 2. Sift the icing sugar, flour and ground almonds (that must be very fine.. if it’s not, blitz it in the food processor using a little icing sugar).
  • 3. Whisk gently to combine the meringue to the mixed flours. Divide the mixture into different bowls (as many as you want) and add a different powder to color each one. If you like you can use natural colours as matcha tea, cocoa powder, saffron…
  • 4. Line a baking sheet, fill a pipe bag with the mixture of macaroons (of course one pipe bag per colour) and make about 40 rounds as equal as possible. Set aside for about half an hour before baking, until a skin forms on the surface.
  • 5. Bake in a preheated oven at 180 degrees for about 2 minutes then reduce to 160 degrees for 12 minutes until crisp. They should have a very smooth and shiny surface. Set aside to cool and separate them only once cooled.
  • 6. Sandwich together the macaroon with a filler at your choice: berries’ preserve taste so lovely and requires no extra efforts, but the perfect combination is with chocolate ganache. To do chocolate ganache put until boil 100 ml of double cream. Pour onto a bowl with 100 g of chopped chocolate. Stir until melted. Leave it in the fridge until perfectly cool, then whip it.