Readers Digest
Magazine subscription Podcast
HomeFood & DrinkRecipes

Macaroon Recipe: Simple Yet Sophisticated

BY READERS DIGEST

1st Jan 2015 Recipes

Macaroon Recipe: Simple Yet Sophisticated

These delicate French almond delights are simple and yet sophisticated. Try this easy recipe for beautiful vanilla-flavoured macaroons.

Preparation time: 15 minutes

Cooking time: 15–20 minutes

Makes 24 macaroons

Ingredients

  • 250g ground almonds
  • 150g caster sugar
  • 1 teaspoon cornflour
  • 2 egg whites, lightly beaten
  • ¼ teaspoon vanilla extract
  • rice paper
  • 2 tablespoons split almonds

Recipe method

1. Preheat the oven to 180°C.

2. Combine the ground almonds, caster sugar and cornflour in a mixing bowl and mix well. Add the egg whites and vanilla extract and beat well to make a fairly stiff mixture.

3. Line 2 baking trays with rice paper and put teaspoons of the mixture, in round blobs, on the paper, spacing them well apart. Alternatively, put the mixture into a piping bag fitted with a large, plain nozzle and pipe onto the paper. Lightly press a split almond into the centre of each macaroon.

4. Bake in the oven for 15–20 minutes, or until pale golden brown. Remove from the oven and leave to cool on the trays.

5. When cold, remove the macaroons from the trays and tear away the excess rice paper from each biscuit. (The rice paper is edible.) Store in an airtight container.

Love baking? Mary Berry's Baking Bible has all the recipes tips and advice you need Buy it here.

Need Fresh Food Supplies?

If you need the ingredients for you next planned recipe or just want to stock up on your groceries. Then why not order from Morrisons on Amazon and get them delivered straight to your door. Orders are hand-picked from local stores by dedicated Morrisons staff and delivered to customers by Amazon Flex Delivery Partners.

*This post contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.

This post contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you. Read our disclaimer

Loading up next...
Stories by email|Subscription
Readers Digest

Launched in 1922, Reader's Digest has built 100 years of trust with a loyal audience and has become the largest circulating magazine in the world

Readers Digest
Reader’s Digest is a member of the Independent Press Standards Organisation (which regulates the UK’s magazine and newspaper industry). We abide by the Editors’ Code of Practice and are committed to upholding the highest standards of journalism. If you think that we have not met those standards, please contact 0203 289 0940. If we are unable to resolve your complaint, or if you would like more information about IPSO or the Editors’ Code, contact IPSO on 0300 123 2220 or visit ipso.co.uk