Macaroons are notoriously difficult to make, and often quite expensive to buy from stores! We think our homemade macaroon recipe is nice and simple, and they taste delicious. The perfect accompaniment to your afternoon tea party, or the perfect gift to a friend.
This macaroon recipe makes pale pink macaroons. If you’d like to make a batch of macaroons in a variety of different pastel colours, split the batch before colouring and use pistachio, lemon, and blue colouring!
Our macaroon recipe makes 40 macaroons, and we made ours using the Breville Pick & Mix stand and hand mixer. Aside from a food mixer, you’ll also need a piping bag fitted with a 1cm plain nozzle. You can use teaspoons for creating your macaroon shapes, but it’s definitely easier with a piping bag!
How it’s done
- Pre-heat your oven to 150°C/130°C fan. Line 2 large baking trays with baking paper.
- Combine the icing sugar and almonds in a large bowl and set aside.
- Put the cater sugar and water into a pan. Heat gently over a low heat, stirring, until the sugar has dissolved.
- Bring to the boil, and simmer for a few minutes without stirring, until you have a shiny, clear syrup, the consistency of single cream. If you have a sugar thermometer, it should reach 110°C. Remove from the heat and leave to cool slightly.
- Put 2 of the egg whites into the mixing bowl and beat on high speed until stiff, but not dry.
- Slowly pour in the sugar syrup in a thin, steady stream, beating constantly until all the syrup is used and you have a shiny meringue.
- Add the remaining 2 unbeaten egg whites to the sugar and almonds, and using a wooden spoon, mix to a very thick paste.
- Add the almond extract and just enough food colouring to make the mixture pink.
- Add a heaped tablespoonful of the meringue to the almond mixture. Beat well and then carefully fold in the remaining meringue until the mixture is an even pink colour. Be careful to not overmix as the mixture will become runny.
- Fill the piping bag with some of the mixture. Pipe 40 small rounds onto each baking tray. If you do not have a piping bag, use 2 teaspoons to spoon the mixture on to the trays. These should be no bigger than 3 cm.
- Set the uncooked macaroons aside to dry for about an hour, until a skin forms on top.
- Bake in the preheated oven for about 25 minutes until firm and glossy on top. Turn the oven off and leave the macaroons to cool in the oven for about an hour. Transfer to a wire rack with a damp palette knife and leave to cool completely.