♡ 1 Cup Ground Almonds
♡ 1 Cup Powdered Sugar / Icing
♡2 Egg Whites Medium
♡ Pinch of Salt
♡ ¼ Cup caster / fine sugar
♡ 1½ Cups softened unsalted butter
♡ ⅔ Cup Powdered Sugar/ Icing

TIP! If you want to change the color of your macaron, mix in the paste food coloring (not the liquid; less is more!) in with the egg whites!


♡Preheat the oven to 320F or 300F for a fan oven.

♡Sieve icing sugar before the ground almonds, into a bowl and mix together carefully.

♡In a separate bowl, whisk the salt and egg whites until soft. Add the fine sugar a little at a time. Continue to whisk until glossy and thick. Stir in the sugar / almond mix.

♡Use a piping bag with a 1cm nozzle and fill with macaron mixture. Place a silicon mat onto a baking sheet. Use the piping bag to form small blobs on the sheet.

♡Tap the side of the baking sheet to help the mixture lose air bubbles. Leave to dry for 20 mins. It will become shiny.

♡Bake macarons for 7-8 mins then open the oven to release steam. Close and cook for another 7-8 mins. They are fully cooked when they are firm.

♡Slide mat onto a wire rack to cool completely. They break easily if not completely cooled.


♡Take the softened butter and beat it until it is fluffy, then add the icing sugar and continue to beat it. Beat in any other flavorings you choose here.

♡Place ½ tsp of filling on flat side of one macaron, and place it together with another like a sandwich. Twist slightly to bond the two.

(Macarons can be eaten immediately but are best after put in the refrigerator for 24 hours.)