Almond macaroons with mascarpone mousse and strawberries

Preparation info
  • Serves


    • Difficulty


Appears in
The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

This is a delicious dessert. It looks impressive, but is really quite easy to make. My children love these macaroons.


For the macaroons

  • 100 g ground almonds
  • 1 heaped teaspoon cornflour
  • 2


To make the macaroons, sift the ground almonds with the cornflour. Set aside. Whisk the egg whites with the lemon juice and salt until frothy, then gradually whisk in one-third of the sugar and continue whisking until the meringue will hold a soft peak. Add another third of the sugar and whisk until the meringue is thick and glossy. Add the remaining sugar and whisk to a stiff peak. Fold in the