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Published: Updated:

3 Reviews

Total Time
1h 10m
Prep Time
Bake Time
Serves 40
Serves 40
A little effort

About the bake

Delicate Macaroons make an ideal gift to share with your loved ones. Wrap them beautifully in cellophane with a ribbon and they would also make perfect wedding favours.   Once you have mastered the macaroons you can experiment with a whole host of flavours, Harry and Meghan chose to serve Champagne and Pistachio macaroons at their Royal Wedding which we think sounds delicious.

13 ingredients9 steps


    1. Step 1

      Preheat oven to 160°C (140°C fan, gas mark 3). Line three baking sheets with baking parchment.

    2. Step 2

      Sift icing sugar and almonds into a bowl, discarding any large almond pieces that remain in the sieve.

      Ingredients for this step

      • Silver Spoon Icing sugar (150g)
      • Ground Almonds (150g)
    3. Step 3

      Whisk egg white until they hold soft peaks. Slowly whisk in caster sugar until thick and glossy.

      Ingredients for this step

      • Egg white(s) (free range, medium) (3)
      • Billington's Unrefined Golden Caster Sugar (75g)
    4. Step 4

      Using a metal spoon, add half the almond mixture to the meringue and fold gently together. Add remaining almond mixture and stir to combine.

    5. Step 5

      Divide the mixture between three separate bowls. Add colouring and flavouring to each bowl a drop at a time until the correct colour and flavour is achieved (about 1/4 to 1/2 tsp). Pink food colouring and strawberry extract in one. Brown food colouring and chocolate extract in another. The mixture will be shiny and thick.

    6. Step 6

      Spoon into three separate piping bags fitted with 1 cm (1/2in) plain nozzles. Pipe approximately 2cm (3/4in) rounds on to the lined baking sheets.

    7. Step 7

      Tap the baking sheets on the work surface and allow meringues to stand for 5 - 10 minutes until a skin has formed. Put one sheet just below the centre of the oven and cook for 15 minutes. Repeat with remaining sheets.

    8. Step 8

      To make the filling, cream butter and icing sugar together until smooth. divide among three bowls. Add vanilla extract to one bowl, a strawberry jam to another and chocolate spread to the remaining. Mix the buttercream in each separate bowl until blended.

      Ingredients for this step

      • Butter (unsalted, softened) (150g)
      • Icing sugar (sifted) (100g)
    9. Step 9

      Remove meringues from the oven and cool. Sandwich together using buttercreams. 


    • For the Macaroons

      • 150gSilver Spoon Icing sugar 
      • 150gGround Almonds 
      • 3Egg white(s) (free range, medium) 
      • 75gBillington's Unrefined Golden Caster Sugar 
      • A few dropsFood colouring gel (pink, brown) 
      • A few dropsStrawberry flavouring 
      • A few dropsNielsen-massey chocolate extract 
      • 1/2 tspNielsen-Massey Vanilla Extract 
    • For the Vanilla Filling

      • 150gButter (unsalted, softened) 
      • 100gIcing sugar (sifted) 
      • 1/2 tspNielsen-Massey Vanilla Extract 
    • For the Strawberry Filling

      • 2 tbspStrawberry jam 
    • For the Chocolate Filling

      • 2 tbspChocolate spread 

    Nutritional information per 18g serving

    • Energy 99cal
    • Fat 5.7g
    • of which Saturates 2.3g
    • Carbohydrates 10g
    • of which Sugars 10g
    • Protein 1.3g
    • Salt 0.02g

    3 Baker Ratings

    Much easier to make then I thought! very yummy and fun to make, I got lot of compliments from my friends

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    So tasty - be careful not to knock the air out when mixing in the colour though

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