Spiced pineapple macaroons Recipe

Lovely yellow macaroons sandwiched together with a cayenne spiced pineapple filling. An original take on a favourite sweet treat.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(2 votes) 4.6/5

Les ingrédients

Pour people
  • For the macaroon
  • Icing sugar : 350 g
  • Egg white(s) : 215 g
  • Yellow food colouring : 6 drop
  • Ground almonds : 250 g
  • Caster sugar : 150 g
  • For the filling
  • Pineapple : 1 whole
  • Cayenne pepper : 0.5 Tsp
  • Caster sugar : 100 g



    Preheat the oven to 155'C.

    Sift the ground almonds and the icing sugar together.
    Whisk the egg whites until white and fluffy and then add the caster sugar to the egg whites and continue whisking until you have stiff, glossy peaks.

    Fold the ground almonds and icing sugar into the meringue mixture.
    Cut and fold the mixture with a spatula until all of the dry ingredients are incorporated and the mixture is smooth, shiny and has reached the ribbon stage.

    Carefully add the food colouring making sure not to overwork the mixture. Spoon the mixture into a piping bag.

    Pipe 2cm circles in straight lines across a baking sheet lined with a silicon paper. Leave a 1 cm gap between each macaroon shell. Drop the tray of macaroons onto the work surface from about 30 cm to remove any large air bubbles.

    Allow the macaroons to rest at room temperature for 20 minutes or until the macaroon shells are no longer sticky to touch.

    Bake in the oven for 15 minutes. If you are baking lots of macaroons you may need to keep the oven door slightly ajar (with a spoon or paper) to prevent steam building up in the oven. After 15 minutes, check the macaroons are cooked by gently lifting a macaroon at the edge of a tray. If the test macaroon does not stick, allow the tray of macaroons to finish cooking on the tray as it cools.

    Allow the macaroons to cool completely before filling.


    Peel the pineapple and cut the fruit into small dice, discarding the tough core. Place the pineapple in a saucepan with the caster sugar and the cayenne pepper. Cook over a medium heat, stirring often until the pineapple starts to soften.

    Press the pineapple through a fine sieve to remove any excess liquid and then transfer to a food processor. Blend for 2 to 3 minutes until the mixture is smooth and glossy. Pour into a bowl and chill in the fridge for at least 15 minutes.

    Transfer to a piping bag and then pipe on to the centre of half of the macaroon shells. Top with a second macaroon shell and twist gently to spread the mixture to the edges.

Chef's tip

«It is very important that the mixture is cool before you pipe it onto the macaroons. If the mixture is hot then the macaroons will become soggy.»

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