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Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

We make this recipe in both my Cooking Class - Macarons and Kids in the Kitchen, Fun Stuff - Macaron Cooking class list.

Together we can make pink Macaron shells to be filled with any pink flavour you can think of.
Maybe Strawberry bubble gum, 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 colouring

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 colour to the sugar syrup and mix. Once the sugar syrup reaches 118oC, slowly pour the coloured 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 piping bag with an 11mm 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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