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Birthday Cake Macarons

"The recipe is my grandma's favourite dish to cook. When I moved to London to study abroad, I always wished to recreate the taste of home and have experimented a lot with it to figure out the recipe. I believe it demonstrated different culinary skills and is truly a 'home cooked' dinner."


  • Super fine almond powder – 75g

  • Powdered sugar – 75g

  • Egg white – 66g

  • Granulated Sugar – 60g

  • White food colouring gel

  • Rainbow sprinkles

  • Double/heavy cream – 200g

  • Finely chopped dark chocolate – 200g

  • Full fat milk – 200g

  • Lotus biscoff biscuits – a few pieces

  • Chocolate powder

  • White chocolate curls – a few pieces


1. Sift almond powder and powdered sugar for 3 times until super fine.


2. In a bowl, mix the egg white with an electric hand mixer for 30 seconds, add 1/3 of the sugar and mix for another 1 minute. Add the remaining sugar, mix until firm peaks.


3. Fold in the almond powder and powdered sugar mixture with the egg white.


4. Stop when ribbon stage is reached (aka mixture falls of the spatula and could form a pattern in the bowl that holds for roughly 2-3 seconds).


5. Pipe out the macarons onto a sheet pan covered with baking paper.


6. Bang the pan on the table to remove air bubbles.


7. Add sprinkles onto the macarons. Wait for 30-40 minutes until the surface of the shells are dry.


8. Bake at 150 for 13 minutes, or bake at 140 degrees for 14 minutes after 170 degrees 20 minutes preheating. Put a metal tray in the upper part of the oven to prevent browning of the macarons.


9. Heat up the heavy cream in a sauce pan until just boiled.


10. Mix in chocolate until smooth.


11. Cool down the ganache until it reaches a consistency suitable for pipping.


12. Pipe the chocolate ganache onto the cooled macaron shells. Enjoy!