Vanilla Macaroons

First attempt macaroons!

First attempt macaroons!

So after my hen do back in June my lovely friend Nikki did a beautiful recipe reading as part of the cabaret night – long story! Anyway, she also bought with her a cooking magazine complete with a free macaroon silicone baking sheet which I quickly snapped up. So last night, I found an easy macaroon recipe and decided to give it a try for the first time. Here are the results – not bad for a first attempt! Next time I will definitely use more pink food colouring in the macaroon egg white mixture and not use a pronged piece for the piping bag as it gave the macaroons a prickly look. But onwards and upwards!

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes


For the Macaroons:

  • 100g / 1 cup icing / powder sugar
  • 100g / 1 cup ground almonds
  • 2 medium, free-range egg whites
  • Small pinch salt
  • 55g / ¼ cup caster / fine sugar

For the filling:

  • 150g / 1 ½ cups unsalted butter, softened
  • 75 g / 2/3 cup icing / powder sugar


  1. Sift the ground almonds and icing sugar together into a bowl and discard anything left in the sieve afterwards.
  2. In a very clean and dry bowl mix the salt and egg whites together, adding any food colouring at this stage before they are whipped.
  3. Then whip the eggs and salt together into soft peaks.
  4. Slowly add the caster sugar bit by bit until you have firm peaks – hold it over your head and it should stay in the bowl – go on I dare you!
  5. Slowly fold in the icing sugar and almond mix – the mixture will loose a little air but this is ok.
  6. Pipe the macaroons onto a silicone macaroon baking sheet or piece of baking paper. Less is more at this stage as they spread.
  7. Leave to dry out for around 20 minutes, the tops will look smooth after they have sat for a while.
  8. Bake at 140C for 7-8 minutes then open the oven door to release any steam, then bake for a further 7-8 minutes. They are ready when they are firm to the touch and have risen slightly.
  9. Take them out the oven and let them cool completely, if you move them before they are completely cool they will break.
  10. Mix all of the filling ingredients together and spoon half a teaspoon between two macaroons to make a lovely squidgy sarnie of sugar!