Easter Cinnamon Macaroon

One&Only Cape Town

Easter Macaroon - One&Only Cape Town

Easter Cinnamon Macaroon

Easter Macaroon - One&Only Cape Town


  1. Pour egg whites into an electric mixing bowl
  2. Whisk on full speed for three minutes, adding the caster sugar after one minute
  3. Fold in the tant pour tant in two batches. When you’ve added the first half, stir for another minute until the mixture has deflated and become smooth
  4. Put the mixture into a piping bag
  5. Pipe 3cm dollops onto a heavy metal tray and bake at 140°C for 20 minutes
  6. Leave to cool then serve and enjoy


500g tant pour tant (250g fine ground almond and 250g icing sugar, sieved)
200g caster sugar
200g egg whites
5g cinnamon powder

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