Macaroon recipe

half an hour to at least one hour

Makes 24 macaroons (12 if sandwiched together)

Beautiful macaroons are among the current ‘sweet’ crazes. Create a batch, insert them in a fairly box involved in ribbon, and provide these to a buddy like a dazzling gift.

Equipment and preparation: You may need a piping bag fitted having a 1cm/in nozzle.

half an hour to at least one hour

Makes 24 macaroons (12 if sandwiched together)



Preheat the oven to 170/C/325F/Gas 3 and line a sizable baking tray with baking paper.

Place the icing sugar, ground almonds and 40g/1oz egg-whites together inside a large bowl and blend to some paste.

Place the water and caster sugar in a tiny pan as well as heat lightly to melt the sugar, then show up heat and boil before the mixture begins to go syrupy and thickens – I don’t make use of a thermometer however if you simply choose to play one, it ought to read 115C/239F at this time.

Whisk the rest of the 50g/2oz egg-whites in a tiny bowl until medium-stiff peaks form once the whisk is taken away in the bowl, then pour within the sugar syrup, whisking before the mixture becomes stiff and glossy. For coloured macaroons, give a couple of drops of food colouring. Tip this meringue mixture in to the almond paste mixture and stir lightly before the becomes stiff and glossy again.

Spoon in to the piping bag. Pipe just a little mixture under each corner from the baking paper to prevent it sliding around. Using the bag held vertically, pipe 4cm/1in flat circles to the lined tray, about 2cm/in apart, twisting the bag after each one of these. The mix ought to be quite loose to provide an even finish. The piping leaves a little ‘tip’ on every circle so, when they’re all piped, provide the tray 2–3 slams on the flat working surface to flatten them. At this time, sprinkle with desiccated coconut if you would like.

Leave to face for half an hour to create a skin then bake within the oven for 12–15 minutes using the door slightly ajar until firm. Remove in the oven, lift the paper from the baking tray and then leave the macaroons to awesome around the paper.

When awesome, sandwich the macaroons along with whipped cream. They may be stored for a few days, when they hold off that lengthy!