Pureheart Choco Almond Macarons

Bring home a little bit of Paris' famous macarons - you can make these delicious and light confections at home!


  • Almond flour - 3/4th cup
  • Icing sugar - 1 cup
  • Egg white 2 at room temp
  • Salt a pinch
  • Granulated sugar - 1/4th cup
  • Food gel colour
  • Pureheart Choco Almond Nutspread


  • Sift the almond flour and icing sugar to remove any lumps
  • Mix it together and keep aside 
  • Beat the egg white and when it becomes frothy add the granulated sugar little by little
  • Beat the mixture till soft peak is formed
  • Add any gel colour of your choice and mix well
  • Fold in the flour sugar mixture and fold in slowly within 30 to 40 strokes till its consistency makes it drop down from a spatula
  • Transfer into a piping bag
  • Place a baking sheet on an oven tray pipe small amounts on to it 
  • If you want similar rounds draw the circles and pipe out
  • Then tap the tray on the surface to let out all the air bubbles from the mixture
  • Let it rest for 30 minutes till the surface becomes dry and it does not stick to the finger
  • Bake at 150 C for 12 to 13 minutes. Let it cool. Take out the biscuits and pipe in the Pureheart Choco Almond Nutspread on one side and close with another biscuit. 
  • The same recipe can be used with cashew powder instead of almond as well

Now relish the yummy mix of our Choco Almond Nutspread and light, fluffy biscuits.

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