Saturday, 16 June 2012


Macaroons! I've seen these yummy treats cropping up in cafes and cake shops everywhere. They're the new sweet craze! And its a great solution to use up any left over egg whites. They make a really great gift so get your baking apron on and perhaps give them to your Dad for Father's Day this Sunday.

I found this recipe on the BBC website:

125g icing sugar 
125g ground almonds
90g  egg whites
2 tbsp water
110g caster sugar
Food dye
Double cream

  1. Preheat the oven to 170/C/325F/Gas 5 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 go syrupy and thickens
  4. Whisk the remaining 50g 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.
  5. Spoon into the piping bag. With the bag held vertically, pipe 4cm flat circles onto the lined tray, about 2cm apart. 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. At this stage, sprinkle with desiccated coconut if you want.
  6. Leave to stand for 30 minutes to form a skin then bake in the oven for 12–15 minutes with the door slightly ajar until firm. Remove from the oven, lift the paper off the baking tray and leave the macaroons to cool on the paper.
  7. When cool, sandwich the macaroons together with whipped cream. They can be kept for a couple of days, if they hang around that long!
They're brilliantly soft inside with a crispy shell on the outside. I whipped up some fresh cream for the middle for an extra treat. And they didn't stick around for long! They're very moreish!

Top tip if your using this recipe: Leave the sugar syrup to cool before adding to the egg whites. If its really hot it will end up cooking the egg!! Luckily I had some extra eggs and didn't make the same mistake twice!

Enjoy! Kate xx


  1. OMG yummy
    i will so try this
    lovely blog girls
    check out mine if you want to !
    You Know You Love Fashion
    Virginie Savage

    1. Yay! Love the scrapbook feel of your blog, now following! x

  2. Sounds scrummy will habe to try these x

    1. Do! Can't recommend them enough. I'll definitely be making these again :) xx


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