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$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 23/07/2024. See terms.
Photo of Merry choc-mint macarons by WW

Merry choc-mint macarons

Total Time
1 hr 5 min
40 min
25 min
Use whatever food colouring you fancy- try festive red with a white chocolate filling.


Egg white

3 medium, at room temperature

Caster sugar

2 tbs


¼ tsp, (green food colouring)

Icing sugar

1¼ cup(s), (200g), sifted

Almond meal

1 cup(s), (120g)

Dark chocolate

60 g

Full-fat cream

2 tbs, thickened


½ tsp, peppermint


  1. Lightly spray 2 large baking trays and line with baking paper.
  2. Using electric beaters, beat the egg whites in a clean, dry bowl until soft peaks form. Add caster sugar and beat until sugar dissolves. Add the food colouring. Fold in the icing sugar and almond meal in 2 batches.
  3. Spoon the mixture into a piping bag fitted with a 1.5cm nozzle. Pipe 4cm rounds, about 2cm apart, on the prepared trays. Tap the trays firmly on the bench to remove air bubbles. Set aside for 30 minutes or until a crust forms.
  4. Meanwhile, preheat oven to 130°C. Bake for 20-25 minutes or until dry to touch. Cool on trays.
  5. Heat the cream and chocolate in a microwave-safe bowl on high (100%) for 1 minute, stirring every 20 seconds, or until smooth. Stir in the peppermint essence. Place the filling in the fridge for 30 minutes, stirring occasionally, or until spreadable.
  6. Spread ½ teaspoon of chocolate mixture onto the bases of half of the macaron shells. Top with the remaining macaron shells.