Turmeric Macarons πŸ’›

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JustIngredients Turmeric

Spring into spring with these yummy yellow macarons!



50g Almond powder
50g Icing sugar
1/8 teaspoon Fine sea salt
1/2 teaspoon Turmeric powder
1/2 teaspoon Ground lemon grass
1/8 teaspoon Ground ginger
40g Egg whites
1/8 teaspoon Cream of tartar
36g Caster sugar
1/4 teaspoon Cornflour optional, firms the meringues


66g White chocolate chopped
6g Unsalted butter
25g Whipped cream
1/4 teaspoon Fine sea salt
1/2 teaspoon Turmeric powder
1/2 teaspoon Ground ginger
1/4 teaspoon Ground lemon grass



Line a baking tray with parchment paper and move the oven rack to lowest position. In a bowl, sift the almond powder, icing sugar, salt, turmeric, lemon grass powder and ginger together and set aside.

In a separate bowl, beat the egg whites and cream of tartar together until foamy then gradually add caster sugar and cornflour and beat until stiff peaks form.

Scatter half of the dried ingredients over the meringue and gently fold until almost incorporated. Add in the rest of the dried ingredients. Gently fold until totally incorporated. Fold and press the batter against the sides of the bowl to deflate some air. Test the consistency often. Once the batter is able to fall off a spatula in an almost continuous manner like ribbon and any peaks in the bowl melt back in when you tap the bottom of the bowl, stop folding!

Transfer the batter into a piping bag and pipe circles onto the prepared tray. Bang the tray on a table hard a few times to release any trapped air bubbles. Let the shells dry until they are dry to touch.

Bake the shell in a preheated oven at 150Γ’β€žΖ’ for the first 10 minutes then reduce the temperature to 130Γ’β€žΖ’ and bake for another 5-10 minutes. (Each oven is different so adjust the temperature and time accordingly).


Heat up about 50-60g whipping cream until it starts to bubble. Steep in the ground lemongrass for 10 minutes. Weigh out 20-25g (more if you prefer softer ganache and less if you prefer firmer).

Place white chocolate, unsalted butter, lemongrass flavoured whipping cream and salt in a microwave safe bowl. Heat for 20 seconds over a medium heat. Mix well with a spatula. Repeat heating and mixing until totally melted. Add turmeric and ginger powder and mix well.

Chill the ganache in the freezer for 2 minutes then mix well with a spatula. Repeat freezing and mixing until you are able to whip the ganache to buttercream consistency. Transfer to a piping bag and fill the shells. Refrigerate the filled shells for at least 24h before serving. Leave the macarons out at room temperature for 10 min before eating.

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