serves / makes 9 macarons
10 prep time
10 mins cooking time


Macarons are beautiful, crisp treats originating from France. You can go wild and experiment with both the colour and the filling.




For the macaron:

  • 150g icing sugar
  • 75g ground almonds
  • 2 eggs whites
  • pinch of salt
  • 35g caster sugar
  • green food colour paste

For the chocolate buttercream:

  • 25g dairy free cocoa powder
  • 200g icing sugar
  • 100g dairy free spread
  • a few drops of natural peppermint


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  1. Preheat the oven to 170 oC
  2. Sift together the icing sugar and ground almonds
  3. Pace the egg whites and salt in a bowl and whisk until soft peaks form
  4. Add the caster sugar gradually
  5. Continue whisking until the mixture is thick and glossy
  6. Add the food colour paste a tiny bit at a time until you get the colour you want
  7. Fold in the icing sugar and ground almonds
  8. Place in a piping bag and either use a silicon sheet for macarons or pipe out 5 cm discs
  9. Tap the tray on the worktop, this knocks out any air bubble
  10. Set aside for about 30 minutes or until a slight skin forms over the macarons
  11. Bake for 10 minutes
  12. Leave to cool on the tray
  13. Make the buttercream by whisking together the ingredients until a thick cream is formed
  14. Use the cream to sandwich together the macrons

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