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  • Castor sugar 410.0 g
  • Ground almonds 300.0 g
  • Egg whites 6.0 whole
  • Yellow food colouring 8.0 ml
  1. Method:

    • Pre-heat the oven to 160 °C.
    • Heat and whisk the egg whites(180g) 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 coloring of your choiceand 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.