Macaroons are a lovely recipe, a real treat serving up these chewy, delicate discs.

  1. Preheat the oven to 170°c and line a large baking tray with baking paper.
  2. Put the icing sugar, ground almonds and 40g egg whites together in a large bowl and mix to a paste.
  3. Put the water and caster sugar in a small pan and heat gently to melt the sugar, then turn up the heat and boil until the mixture starts to turn to a syrup - it should be 115°c if you want to use a thermometer.
  4. Whisk the remaining 50g egg whites in a small bowl until medium-stiff peaks form when the whisk is removed from the bowl, then pour in the sugar syrup, whisking until the mixture becomes stiff and shiny. For coloured macaroons, add a few drops of food colouring. Tip this meringue mixture into the almond paste mixture and stir gently until the becomes stiff and shiny again.
  5. Spoon into the piping bag. Pipe a little mixture under each corner of the baking paper to stop the paper sliding around. With the bag held vertically, pipe 4cm flat circles onto the lined tray, about 2cm apart, twisting the bag after each one. The mixture should be quite loose to give a smooth finish. The piping will leave a small ‘tip’ on each circle so, when they’re all piped, give the tray 2–3 slams on a flat surface to flatten them out.
  6. Leave to stand for 30 minutes to form a skin then bake in the oven for 12–15 minutes. Remove from the oven, lift the paper off the baking tray and leave the macaroons to cool on the paper.
  7. When completely cool, sandwich the macaroons together with the whipped vanilla cream.


Prep time: 30 Minutes

Cook time: 12/15 Minutes

Serves: 20

  • 125g icing sugar

  • 125g ground almonds

  • 90g free-range egg whites

  • 2 tbsp water

  • 110g caster sugar

  • Food colouring if using

  • 1 vanilla pod scraped, to be added to the cream

  • 150ml double cream - whipped