Culinary Hotline - Macarons and Sago Pudding

Get comfortable in the kitchen and try your hand at these macarons or the classic sago pudding.

All recipes by Clement Pedro


  • 55g almond flour
  • 80g icing sugar
  • 50g egg whites
  • 50g granulated sugar
  • Gel food colouring of your choice
  • To serve:
  • White chocolate ganache

How To Make Macarons

  1. Preheat oven to 150°C and line a baking tray with baking paper or a silicone mat.
  2. Sift almond flour and icing sugar into a large mixing bowl.
  3. In a separate bowl, beat the egg whites until foamy, then gradually add the granulated sugar while continuing to beat until stiff peaks form and the meringue is glossy.
  4. Add in 1 – 2 drops of gel food colouring and gently fold until evenly distributed.
  5. Add about 1/3 of the almond flour mixture into the meringue and gently fold until just combined, repeat with the remaining almond flour mixture in two additions, be careful not to overmix.
  6. Transfer the batter into a piping bag fitted with a round nozzle, pipe small circles onto the prepared baking sheet, leaving spaces between each one.
  7. Tap the baking tray firmly on the counter to release any air bubbles and flatten the macarons.
  8. Let the piped macarons sit at room temperature for about 15 – 20 minutes, or until a slight skin form on the surface.
  9. Bake the macarons for 12 – 15 minutes, or until they are set but not brown.
  10. Remove from the oven and allow it to cool completely before carefully removing them.
  11. Once cooled, sandwich the macarons together with your desired filling.


  • 4 cups full cream milk
  • 1 cup uncooked sago
  • 3 tsp ground cinnamon
  • 2 tsp vanilla paste or extract
  • ¾ cup sugar
  • ¼ cup light brown sugar
  • 3 Tbsp butter
  • pinch of salt
  • 4 free range eggs

How To Make Sago Pudding

  1. Heat the milk over a medium heat to just simmering.
  2. Rinse the sago with fresh water before adding to the milk along with the cinnamon and vanilla.
  3. Combine the sugars before adding half to the mixture along with the butter.
  4. Combine the ingredients and simmer gently until the sago pearls turn translucent.
  5. Whisk the yolks and add to the sago mixture while continuing to stir so the eggs don’t scramble.
  6. Add the egg whites to a clean bowl and begin beating, gradually adding the remaining sugar until stiff peaks form.
  7. Fold the egg whites through the sago mixture before pouring into a baking dish and baking at 160’C for 45 – 50 minutes. For best results bake the dish in a water bath.

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