Spiced Hot Cross Macaron Recipe

A sweet way to combine classic Easter flavours into a pretty, bite-sized macaron

General info

Serves: 32 macarons
Preparation Time: 15 mins


  • 160 g Icing Sugar
  • 160 g Ground almonds
  • 70 g egg whites
  • 2 g mixed spice
  • 5 g cocoa powder
  • 10 g Molasses syrup (optional)
  • 160 g Castor sugar
  • 60 g water
  • 70 g egg whites
  • 40 g sugar

For the spiced white chocolate ganache

  • 150 g  cream
  • 300 g Lindt Swiss Classic white Chocolate
  • 2 g Mixed spice


  1. In a medium-sized saucepan, cook the sugar syrup to 121 ° C. Start whisking the egg whites at the same time to full volume. Then, add the 40g sugar to the whites
  2. Check the syrup and remove the syrup at 118 ° C ( it will continue cooking to 121 ° C off the heat)
  3. Start adding the sugar syrup to the egg whites and whip until cooled for 1 min
  4. Combine the ground almonds/icing sugar and egg whites to a smooth paste
  5. Fold the meringue lightly into the almond paste until smooth and even
  6. Then, remove 100g of the base mixture to use for piping the cross
  7. Then, add the spices and molasses to the remainder of the mixture
  8. Pipe as normal then pipe the cross with the 100g plain mixture over the top
  9. Bake immediately at 150 ° C for 14minutes

For the spiced white chocolate ganache

  1. Bring the cream and spice to a boil
  2. Pour over the chocolate
  3. And stir in the centre until a smooth mass is achieved
  4. Pour into a flat container and wrap to contact with plastic wrap
  5. Leave at room temperature overnight to set
Recipe by Lindt

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