Crispy, crunchy on the outside with a soft chewy centre – these macarons are sandwiched together with raspberry jam to add a touch of fruity freshness to the treat.

Makes 6 sandwiches


110g icing sugar
100g ground almonds
2 fresh free range egg whites
60g castor sugar
1 drop pink food colouring
Raspberry jam


  • Pre-heat oven to 160˚C.
  • Sift together the icing sugar and ground almonds, sifting the mixture three times.
  • In a separate glass bowl whisk the egg whites until light and fluffy, then gradually add the castor sugar while whisking. Keep on whisking until the mixture is white and glossy.
  • Fold egg whites into the sifted almond flour together with a drop of pink food colouring.
  • Pipe small drops on a baking sheet lined with baking paper. Tap lightly and bake until cooked through but the centre is still soft, about 10-15 minutes. Let cool before peeling away from the baking paper.
  • Sandwich together with dollops of raspberry jam.

Chef’s tip

When making macarons it is important to work very precisely. Sifting the almond and icing sugar mixture 3 times will ensure that it is very light. The meringue should be very firm and should be over folded when the flour is added to ensure minimal rise.

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Start typing and press Enter to search