The classic French petit four treat! Homemade here at the Courtyard Deli and Kitchen.
Macarons - banner


300g Ground Almonds 
300g Icing Sugar 
110g Egg Whites                

300g Icing Sugar       
110g Egg Whites          
75g Water   
6g Food Colouring (if using)               


Place the ground almonds and first batch of icing sugar in a blender and blend for 10 secs.

Mix with the 110g egg whites in a large bowl to a smooth paste.

If using food colouring add this to the paste.

Weigh the next 110g egg whites in a stand mixer and start whisking on a slow speed.

Mix the next batch of icing sugar with the water and place on the hob. When it reaches 115C increase the speed of the mixer to full.

Once the syrup reaches 120C pour over the egg whites and whisk until cooled and is at stiff peaks.

Beat in some of the meringue to loosen the paste in the bowl. Fold in enough of the remaining meringue to achieve a ribboning texture.

Once achieved, fit a piping bag with a plain nozzle and pipe the macarons on to baking sheets lined with parchment paper.

We recommend using a template available from many websites on the internet.

Leave to dry until a skin is formed. This can be as little as 10 minutes if it is a hot dry day or can take a lot longer if it is miserable outside. We tend to only make them when the sun is shining!

Cook at 145C for 12-14 mins. Every oven is different, you are looking for the base to easily come away from the partchment paper when they have cooled. If they are still sticky increase the cooking time by a minute or two next time.

Leave to completely cool until removing from the baking paper.

Freeze until needed.