Macaroon Recipe

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  • 1 cup Icing Sugar
  • 1 cup Ground Almonds
  • 100ml Egg Whites
  • 1 cup Caster Sugar
  • Food colouring of choice
  • 1/2 cup Double Cream


  1. Preheat your oven to 170C/150C Fan.
  2. Line a baking sheet with greaseproof paper.
  3. Put the icing sugar, ground almonds and just under half the egg whites in a bowl and mix to a paste.
  4. Put the caster sugar in a pan and add a couple tablespoons of water, heat to melt the sugar and boil until the mix forms a thick syrup.
  5. Pour the remaining egg whites in a bowl and whisk until stiff peaks form, pour in the mix from the last step and add a couple of drops of your chosen food colouring.
  6. Add this mix to the paste made earlier and mix until smooth and shiny.
  7. Transfer the batter into a piping bag and pipe 3cm circles, a couple of centimetres apart.
  8. Leave the macaroons to sit until a skin forms (around 30 mins).
  9. Bake in the oven for 12-14 minutes.
  10. Remove the baking sheet from the oven and slide the parchment onto your work surface to cool.
  11. While they cool work on whipping the double cream.
  12. Once cooled, sandwich the macaroons together with the double cream in the centre.
  13. Enjoy!

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