Preparation info

  • Difficulty


  • Makes about


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The next recipe is for the French macarons, delicate almond confections, and not at all like English macaroons.


  • 125 g (generous 4 oz) ground almonds
  • 225 g (8 oz) icing sugar, plus 1 tablespoon
  • 100 mls (4 oz) egg white (from 4 or 5 free-range eggs)
  • 1 teaspoon dried egg white – optional


Sift the ground almonds and measured sugar together. Whisk the egg whites and, as they firm up, sprinkle in the powdered egg white, if using it, and the tablespoon of sugar, whisking until the mixture is firm. Add some of the almond and sugar mixture to the egg white and fold in gently, and then gently fold in the remaining dry ingredients, which should finish with the consistency of soft paste.

Pipe into small mounds, about 2 to 3 cm (1 inch) apart, on baking sheets lined with non-stick baking material. Let the macarons dry for about 20 minutes before baking at 150½C/300½F/gas mark 2 for four minutes. Turn the tray around and cook for another four minutes.

Allow to cool, then sandwich with butter cream or the filling of your choice.