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A white tray full of coloured macaroons Tried & Tested

Coloured macaroons

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Brighten up your day with these multi-coloured medley of macaroons.

Key Information

  • Prep:

    Total time:

  • Calories:
  • Serves:20
  • Skill level:medium

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For the macaroon

  • 200g 7⅛ oz Icing sugar (we like Silver Spoon) Icing sugar
  • 200g 7⅛ oz Almonds (ground)
  • 4 4 Egg white(s) (free range) medium
  • Salt
  • 110g 4 oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 1tsp 1tsp Vanilla extract (we like Nielsen-Massey)
  • Food colouring red, blue etc

For the filling

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 160°C (140°C, gas mark 3). Prepare a baking tray lined with a sheet of baking paper.

  2. Classic mode Step 2

    Blitz together the icing sugar and ground almonds in a food mixer and pass through a sieve to create a really fine texture.

    Ingredients for this step

    • 200g 7⅛ oz Icing sugar (we like Silver Spoon) Icing sugar
    • 200g 7⅛ oz Almonds (ground)
  3. Classic mode Step 3

    In a separate, clean bowl, whisk together the egg whites until they reach a soft peak.

    Ingredients for this step

    • 4 4 Egg white(s) (free range) medium
  4. Classic mode Step 4

    Gradually add in the caster sugar, mixing between each spoonful. You should begin to see the egg whites become thick and glossy with each addition.

    Ingredients for this step

  5. Classic mode Step 5

    Once all of the caster sugar has been incorporated add the vanilla extract and salt and whisk to distribute. You can use different flavoured extracts if preferred.

    Ingredients for this step

    • 1tsp 1tsp Vanilla extract (we like Nielsen-Massey)
    • Salt
  6. Classic mode Step 6

    Carefully fold the icing sugar and ground almonds into the egg whites.

  7. Classic mode Step 7

    If you are wanting different coloured macaroons, split the mixture between several bowls. Add your chosen food colouring paste to each bowl and slowly mix until incorporated.

    Ingredients for this step

    • Food colouring red, blue etc
  8. Classic mode Step 8

    Fill piping bags fitted with a 1cm circle nozzle, with your coloured mixture.

  9. Classic mode Step 9

    Slowly pipe circles of mixture onto your baking paper, approximately 3cm in diameter. It may help to draw outlines of the circles on the baking paper to ensure they all are the same size.

  10. Classic mode Step 10

    Once all of the mixture has been piped, tap the baking tray on the surface to release any air bubbles. Leave for 10-15 minutes to allow a thin skin to form. Bake for 15 minutes.

  11. Classic mode Step 11

    Once baked, slide the baking paper from the tray onto a cooling rack. To make the filling, whip the cream, icing sugar and vanilla bean paste until thickened.

    Ingredients for this step

  12. Classic mode Step 12

    Fill into a piping bag and once the macaroons have cooled, pipe a circle of cream on the base of one and sandwich together with another macaroon. Consume on day of making.