Making macaroons (for the first time)

Although I bake quite often, I have the bad habit of sticking to a handful of recipes that I can do well. I know it’s naughty but I can’t help myself – when I’ve made something pretty and I’m proud of it, I don’t want to make anything else! This week I decided that I needed to pull myself out of the recipe rut, so I stepped away from the cupcakes, put down the truffle tray and tackled a sweet treat that I’ve wanted to try for a while…the macaroon.

I must admit, I was a little nervous about the whole process (my piping bags tend to be reserved for decorating) however, they turned out quite nicely for my first attempt even if I do say so myself. I made two different flavours – raspberry and lemon – and both mixtures were just ever so slightly off the mark. The lemon mix was a little too thick and didn’t produce that polished coat that one associates with a well made macaroon, where as the raspberry mixture went the other way and was a tad too runny; it did have the smooth shiny surface, but they expanded quite a lot on the baking tray.

I followed the recipe from The Great British Book of Baking but used food colouring instead of colouring paste.

macaroon recipe

Lemon macaroons (makes 6 pairs)

  • 1 x medium egg
  • 60g ground almonds
  • 60g icing sugar, sieved
  • 75g caster sugar
  • Yellow food colouring

Strawberry macaroons (makes 6 pairs)

  • 1 x medium egg
  • 60g ground almonds
  • 60g icing sugar, sieved
  • 75g caster sugar
  • Red food colouring

The rest:

  • 150ml double cream
  • 1 tablespoon lemon curd
  • 1 tablespoon of seedless raspberry jam
  • 2 baking trays lined with non-stick baking parchment
  • A piping bag fitted with a 2cm plain tube

Make it!

  • Preheat the oven to 140. Draw 12 even circles roughly 5cm across on the lining paper on each tray.
  • To make the lemon macaroons, put the egg white, caster sugar and a TINY amount of food colouring into a mixing bowl and whisk with an electric mixer until the mixture is very thick and moose-like.
  • Combine the almonds and icing sugar and gradually whisk in, then continue whisking for 1 minute until you have a smooth, shiny and thick mixture.
  • Spoon into the piping bag and pipe inside the circles to make 12 small macaroons.
  • Rinse out the piping bag and repeat the process for your raspberry macaroons.
  • Place both trays in the oven for around 25 minutes, until firm. Remove and leave to cool – you should now have 24 colourful tops and bottoms!
  • When ready to assemble, whip the cream until stiff then divide in half. Swirl the lemon through one portion of cream so that there are visible streaks of lemon. Repeat with the raspberry and second portion of cream.
  • Spoon the lemon filling into a clean piping bag and pipe a good dollop of cream onto the underside of 6 yellow macaroons. Use the other six 6 to sandwich.
  • Clean the piping bag and repeat with the raspberry macaroons. Chill until ready to serve.

4 Comments on Making macaroons (for the first time)

  1. Siobhan Watts
    October 1, 2012 at 6:29 am

    I’ve always wanted to make macarons. They’re so pretty. I’ve found a recipe to make vegan ones, but I tried it once and it all went terribly wrong… x

  2. Meg Eileen Carroll
    January 18, 2013 at 6:38 am

    hello! just stumbled on your blog. I love your style. And oh my goodness, how yum are macarons? I got hooked on them in france and so made some my own as you did. Though mine didn’t look nearly as good as the professional ones. Haven’t made them in months and this post has me craving them. 😀

    • Amy
      January 20, 2013 at 10:52 pm

      Thanks Meg! They’re certainly tricky to get right – I need to try again to get the look just right! I suppose it doesn’t matter as long as they taste awesome 🙂


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