• 40g cream
  • 1 vanilla bean, scraped
  • 80g strawberry puree
  • 200g white chocolate
  • 65g unsalted butter


  • 125g caster sugar
  • 40g water
  • 50g egg whites
  • 135g pure icing sugar, sieved
  • 135g almond meal, sieved
  • 45g egg whites
  • Few drops of red colouring


  1. To make ganache: Bring the cream, vanilla and strawberry puree to the boil. Pour the hot cream mixture over the white chocolate to make a ganache. Cool to 50C. Blitz in the butter. Cover with cling film and cool.
  2. To make shells: Boil caster sugar and water to 118C. Place 50g egg whites in an electric mixer fitted with the whisk attachment. Slowly stream hot sugar mix down the side of the bowl and whisk until it cools to about 50C. In a large bowl, place sieved icing sugar, almond meal, colouring, and 45g of egg whites on top. Add meringue mixture to this and mix until combined.
  3. Pre-heat oven to 150C. Pipe 20 cent-sized pieces onto a baking sheet lined with silicone baking paper or a silicone mat. Tap the base of the tray to remove any air bubbles. Leave for 30-60 minutes until a skin forms and they are touch dry. Bake for 16 minutes at 150C. Allow the macaron shells to cool. Flip the shells over and pair them on a clean baking tray.
  4. Place ganache in piping bag and pipe onto one shell from the pair, then place the other side on top to make a sandwich.