These are proper old-fashioned macaroons, crisp on the outside and still a little chewy at the centre. Make them finger shaped to serve with puddings, round swirls for tea-time, and tiny little swirls for petits fours. Fold crushed macaroon crumbs into a chocolate mousse mixture and you have a Saint Émilion au Chocolat.


  • 175 g/6 oz ground almonds
  • 150 g/5 oz vanilla sugar
  • 150 g/5 oz caster sugar
  • 20 g/¾ oz flour or arrowroot
  • 3 egg whites
  • 3 drops vanilla essence
  • rice paper
  • split or flaked almonds


Mix together the almonds, sugars and flour or arrowroot in a bowl. Add the egg whites and vanilla essence and beat well. Line a baking sheet with rice paper. Pipe the mixture on to the paper in swirls or fingers. Press a split almond in the centre of rounds or scatter a few flaked almonds over fingers. Bake in a preheated oven, 160°C/325°F/gas mark 3, for 20 minutes. Cool on a wire rack.

For petits fours, pipe very small swirls 2.5 cm/1 inch in diameter. Bake for 10 minutes only.