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  • 180 g Egg whites
  • Castor sugar 410 g
  • 5 to 10 ml Food colouring
  • Ground almonds 300 g
  1. Method:

    • Pre-heat the oven to 160 °C. Heat and whisk the egg whites and sugar over a double boiler until warm (following Swiss Meringue technique). Pour into a mixer and whisk until the mixture becomes stiff. Add the food colouring and the ground almonds and mix until combined. Pour the mixture into a piping bag and pipe the desired shape onto a Teflon mat or baking sheet (leaving a finger space between each). Bake for 8 to 10 minutes, remove and set aside to cool.