Strawberry and blackberry macarons

Strawberry and blackberry macarons


175g (6 oz) icing sugar
125g (41/2 oz) ground almonds
3 large egg whites
75 g (3 oz) caster sugar
Little violet or pink food colouring
To finish
75g (3oz) blackberries or strawberries
100g (4oz) butter at room temperature
150g (5oz) icing sugar


  1. Preheat the oven to 140oC/275oF/Gas Mark 1.  Line 3 baking sheets with non-stick baking paper.

  2. Grind the icing sugar and ground almonds to a fine powder in a food processor or liquidiser then press through a sieve.
  3. Whisk the egg whites in a large bowl until they form moist peaks then gradually whisk the caster sugar in a little at a time.  Whisk for 2 minutes until the mixture is thick and glossy, then whisk in a few drops of violet or pink food colouring.
  4. Spoon half the icing sugar and ground almonds into the bowl then gently fold together.  Add the remaining mixture and continue folding in until just mixed.  Don’t over-fold or the mixture will go very runny and be difficult to pipe.
  5. Spoon into a piping bag fitted with a large plain tube and pipe 2.5cm (1 inch) rounds on the paper lined trays.  Give each baking sheet a sharp tap to release any air bubbles.  You should make about 40.  Leave to stand for 20 minutes for the macaroons to dry out.
  6. Bake for 15-20 minutes or until the macaroons may be lifted easily off the paper. Leave to cool.
  7. For the filling, puree the berries until smooth then press through a sieve. Beat the butter and icing sugar together in a food processor until smooth then gradually beat in 2 tbsp of the fruit puree.  Use to sandwich the macaroons together in pairs.  Arrange on a serving plate or in a pretty box.
  8. You might also like to flavour the macaroons with ½ tsp of raspberry, lemon or peppermint extract when adding the colouring to the meringue.


Preparation time: 40 minutes
Makes: 20
Nutrition: n/a


Present these macaroons in a little cardboard box with ribbon for a lovely homemade gift idea for a friend or loved one.