Ingredients

  • 150g icing sugar
  • 100g ground almonds
  • 3 drops yellow food colouring
  • 3 drops red food colouring
  • 3 drops green food colouring
  • 2 large free-range eggs, whites only
  • 1 pinch cream of tartar
  • 60g caster sugar
  • ½ tsp vanilla extract

For the fillings

  • 150g unsalted butter, softened
  • 125g icing sugar
  • 3 drops yellow food colouring
  • 3 drops red food colouring
  • 3 drops green food colouring

Method

  1. 1

    Preheat the oven to 150°C/fan 130°C/gas mark 2. Line 2 baking trays with non-stick silicone paper or baking parchment. Whizz the icing sugar and ground almonds to a fine powder in a food processor. Sift evenly into 3 separate bowls and add different colouring to each.

  2. 2

    In a separate bowl, whisk the egg whites with the cream of tartar until medium peaks form. Slowly add the caster sugar, one spoonful at a time. Add the vanilla extract and whisk until thick and glossy.

  3. 3

    Slowly fold one-third of the meringue into each of the bowls containing the almond mixture until completely combined. Keep folding until the mixture deflates and creates a ribbon effect for about 20 seconds when it falls from the spoon.

  4. 4

    Spoon into 3 separate piping bags, each fitted with a 1cm plain nozzle. Pipe small equal rounds – about 3cm each, spaced 2cm apart – on to the baking trays. Tap the baking trays hard several times to remove any bubbles and flatten the macaroons. Allow to stand for 20 minutes to form a slight skin, then cook the macaroons in the middle of the oven for 20 minutes.

  5. 5

    Meanwhile, beat the butter until light and fluffy, then beat in the icing sugar. Spoon the mixture into 3 small bowls and stir a different colouring into each. Use the buttercream to sandwich together pairs of macaroons before serving.

Nutritional Details

Each serving provides
  • Energy 1352kj 323kcal 16%
  • Fat 19.0g 27%
  • Saturates 8.1g 41%
  • Sugars 33.0g 37%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1934kj/462kcal

Each serving provides

33.4g carbohydrate 0.8g fibre 4.2g protein

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