Multicoloured macaroons recipe

By Lizzie Kamenetzky

  1. Makes 20
  2. Takes 45 minutes to make, 15 minutes to cook, plus cooling
  3. Rating

Follow this colourful macaroon recipe to give as a gift or a sophisticated dessert for a dinner party.

tried and tested
Multicoloured macaroons


  1. 175g icing sugar
  2. 125g ground almonds
  3. 3 large free-range egg whites
  4. 75g caster sugar

For the filling

  1. 150g butter, softened
  2. 75g icing sugar


  1. 1. Preheat the oven to 160°C/fan140°C/gas 3. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.
  2. 2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want – see chef's tip. Or divide the meringue among different bowls if you want to make more than one colour.)
  3. 3. Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.
  4. 4. Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.
  5. 5. Meanwhile, make the filling/s (unless making chocolate macaroons – see chef's tip). In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. (You can now add flavouring or nuts, and colour – see chef's tip.) Use to sandwich pairs of macaroons together.

Nutritional info

Per macaroon: 160kcals, 9.7g fat (4.2g saturated), 1.8g protein, 17.5g carbs, 16.4g sugar, 0.2g salt

Chef's tip

Macaroons taste wonderful plain, but why not add flavouring and colouring? Flavour extracts – such as raspberry, lemon and peppermint – and colourings are available in supermarkets and cake shops. Try to buy online. To flavour and colour your macaroons, in step 2, add around ½ tsp flavour extract, then add the appropriate colouring, a drop at a time, until you reach the desired intensity. Flavour and colour the buttercream in the same way. For chocolate macaroons, replace a quarter of the icing sugar with cocoa powder and use Nutella as the filling. For pistachio macaroons, replace half the ground almonds with ground pistachios (whizz in a blender or finely chop by hand), and use green food colouring to achieve a pastel green. Fold chopped pistachios through the filling, if you like.


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November 19

Mine turned out absolutely massive, seriously humongous, looked good, tasted good, but simply huge and not at all as delicate looking as they should have been.


February 19

Omg,i love the desserts here! Anyone for chocopizza ang giant gummi cola?


February 13

I think my mixture is too runny :( what do I do?


December 12

When baking I find preheating the oven to 170 and then leaving the door ajar when cooking stops the cracking. I also leave them for 30 mins to create the skin..


September 22

Disappointed with this recipe, tried it for the first time today, followed to the letter, cooked for longer than the recommended time as they were still very very soft after 15 minutes, and they are just so soft after cooling for hours -cannot get any off the baking parchment without them breaking apart, the middle is still virtually raw, despite cooking for over double the recommended time.


September 4

to easily remove macaroons from paper, after baking, slide the paper with macaroons still attached on to a damp tea towel unit cool.


August 1

I can't seem to find ground almond....... Do I just get whole almonds and put them in the food processor?


July 21

I have successfully attempted my first cut at these fabulous treats. I wanted to make some purple ones, got the colour perfect in the mixture, but of course they turned slightly orange when cooked! Any tips from the experts on how to perfect the colour - they have to be purple precisely.


March 19

Just made these today - delicious! Not exactly like the picture but not a bad attempt for a novice piping bag user and having never made macaroons before... Found it very tricky to take off the baking paper - about half lost their bottoms! Will have to try valmead's suggestion next time. Will also try an alternative filling as wasn't particularly keen on the butter icing (used lemon essence and yellow food colouring in the filling and blue in the macaroons... the blue faded a lot so will try more colouring next time!) - will definitely keep on trying so I can perfect this recipe!!


March 17

I've just made these for the first time today and I have to say they are little mouthfuls of heaven!!! Really easy to make, fab recipe!!! Woop woop!!! I'll be making some more REAL soon!!! :)


October 22

Have just made these and was impressed with how well they came out! Very easy recipe to follow!


October 18

Just made these for the second time... trying pistachio this time around and once again they look fab :)


June 21

This recipe is great! I made the chocolate ones, so can't comment on colourings, but I found them quite easy - mine were a bit larger than 3cm and the piping wasn't perfect, but they looked good, good enough to give as a pressie, and they tasted delicious! Very very moreish. The only problem I had, was they didn't last long - one just isn't enough!


June 4

What a brilliant recipe! Used it for the first time 2 days ago and tried basic almond with pink color, came out perfect so yesterday tried half almond half pistachio and used a mascarpone/icing sugar filling, just way too moreish!!! Gonna try chocolate tomorrow! Just follow the recipe and you will be amazed just how easy they are! I own a bakery and make various cakes but was always too scared to try them as I was always told they were hard but this recipe is so easy and produces perfect macaroons!!!!


May 2

To get the macaroons off the baking paper do as follows:- as soon as the baking sheets come out of the oven, slide the paper with the macaroons off the baking sheet. Now spray or sprinkle the baking sheet with water and slide the macaroons and baking paper back onto the baking sheet. now set aside to cool. take off with a pallet knife.


April 19

I thought they were going to be so difficult, ( I am only 13) but they turned out amazing! I liked how mine had little peaks at the top, they looked really lovely.


April 19

Maccer make sure they are completely cooled, and then maybe get a flat spatula or something :)


April 17

Any tips on how to get them off the baking paper?? All looked lovely until I took them off & left the middle stuck to the paper!!!


March 19

I followed this recipe to the very letter, the consistency and piping was great and it puffed up in the oven within 10 mins but then collapsed soon after that :( any suggestions for what I could do better? Do I hve to leave the mixture to dry for longer or reduce the oven temp? I'm desperate to make some perfect macaroons.. Please help!


March 4

Tried these last night turned out perfect going to buy some gel colours to try coloured ones with flavouring in!


November 29

This is my third attempt and third recipe, the others were dismal but these worked perfectly, I use my piping bag without a tip, I find that works great and also used a white chocolate ganache instead of buttercream. I split my quantity to enable me to use two colours and instead of baking paper I used a spray of oil on a macaroon baking tray and had no problem with sticking, I shall definitely be using this recipe again in the very near future


November 8

I'm not convinced that the picture at the top of the page shows the product of this recipe. The macaroons shown are certainly larger than 3cm across. Mine came out dull and lumpy, and piping isn't my strong point.. I'd be ashamed to compare them with the macarons I saw in Paris last week as far as appearance is concerned, but they taste fine.

November 6

I used this recipe for my first ever attempt at macaroons for my baking blog. They turned out really well, even though I think they were overmixed! Lizbit_cookie, as you can see I've only started making them myself, but I do know that they appearently freeze well, seems a bit odd and I haven't tried it yet myself, but a patesserie nearby does it!!!


November 3

I'm going to try this recipes with a view to making them as gifts for Christmas. Do you know how long they would last for if sealed in an airtight box? Thanks


November 3

I'm going to try this recipes with a view to making them as gifts for Christmas. Do you know how long they would last for if sealed in an airtight box? Thanks


October 22

Have made these dozens of times now. The are a doddle (easy) to make. The only problem i have ever had is when adding too much colouring which kills the eggs - so i use paste colours and not the supermarket liquids.


September 19

as a self-confessed poor and inexperienced baker I was nervous about trying to make macaroons as I have heard they're very tricky. I was pleasantly surprised when these came out perfect the first time with no problems what-so-ever. Every single one of them came out the perfect texture and a nice shine to them (which is meant to be particularly difficult to achieve). The second time round I decided to be a bit more adventurous after the success of the first, this time substituting half the ground almonds for pistachios and splitting the mixture into three for different colours. Once again they turned out perfectly! I thouroughly recommend this recipe to anyone who will listen. Even my eight year old niece has mananged it without too much help, which doesn't really say much for those who have left negative comments below...


September 4

I am trying these today, I love baking but apparently I wont be able to make them look any good because I have not been to cooking school or speak French. Oh well I will give it a go anyway and see if a stupid English speaking person can achieve the impossible.


August 31

I tried these out for a friends birthday and the pink ones I made were marvellous. Some of the blue ones did fade, the colour probably wasn't strong enough but they were delicious, definitely worth trying! Pictures can be seen on my website!


June 12

This worked perfectly for me first time, I got the feet and smooth tops, the texture turned out just right. I added double the amount of food colouring to allow for any fade and they came out lovely and bright. Those people that are complaining all I can say is you must be doing something wrong because I'm no expert baker and Macarons are supposed to be very difficult to perfect but this recipe worked a treat.


March 4

I've only made macaroons once in my life, using this recipe, and they turned out perfectly. Absolutely gorgeous!


March 4

I've only made macaroons once in my life, using this recipe, and they turned out perfectly. Absolutely gorgeous!


February 13

Gordon Ramsay suggests making a filling with 100g mascarpone, 100g greek yoghurt, 1 tbsp icing sugar and 100ml double cream (whip separate to remaining ingredients then add), which is far less sweet than a buttercream filling - but overall this macaroon recipe seems simpler!


February 11

I have tried this recipe n it was a success..n that was my first time making macaroons..u just have to follow the methods exactly..and yes the texture is a bit runny to piped what i've learnt in a class, if u want it to be stiffer, u should beat the egg whites a bit stiffer..that's all..and tapped your tray HARD a few times to let out the air bubbles inside the piped macaroons..and let it stand until not sticky when u lightly touch the surface..then only it is ready to be in the oven.. ^_^ n for the fillings, i prefer the chocolate ganache since it's not too sweet.. ^_^


February 6

I have to defend this recipe too as I have tried for months and months to perfect these, trying out various recipies and methods. When I read how simple this was I figured it was worth trying and BINGO!!!! They worked! My macaroons worked perfectly! So in brief, this is the ONLY recipe /method that I've had success with and will use again and again and again. Thank you! :o)


January 21

Grrr I was incensed by the comments i had read below so i had to register just to respond - I followed this recipe today having never made macaroons/macarons (both are correct one is the english term and one is french) and when i split the mixture to colour it i didnt split it evenly and at one point one bowl was runny and one was thick and grainy but after baking both colours were Perfect! they look great and taste amazing and the buttery filling for me just balances out the sticky, chewy centre. About 5 of my friends have now asked for the recipe i used. If it isnt working then you're obviously not doing it right.


November 7

they worked beautifully for me too. I think the people who have noticed that the recipe had different quantities of butter and sugar from usual buttercream recipes have missed the fact that buttecream isn't the intended filling - it's merely a filling suggestion using a light and fluffy sweetend butter - standard buttercream would make these too sweet. Thanks for the recipe though - they worked really well and tasted fantastic! I filled half with milk and dark chocolate melted together with a little butter and definitely preferred this filling although the butter filling was also pretty tasty. I did have my doubts when I piped the mixture as it seemed extremely runny - was expecting something much firmer, but they didn't disappoint!


August 23

Mmm, they worked beautifully for me!


August 18

Unfortunately this recipe didnt work for me


April 6

To clarify with the name, macaroons can be spelt two ways – it's macaroons according to Ladurée and Larousse Gastronomique, which is good enough for us. Debra, web editor.


April 6

I can assure you again that all our recipes are thoroughly tested. It would not make sense for us not to test our recipes before publishing them in the magazine. Macaroons are tricky to make – it took me a couple of times – but we've had many positive emails and comments from people who followed the recipe and made beautiful macaroons. Regards, Debra, web editor.


April 5

love this recipe, have tweeked a bit, but a good one to impress friends on a coffee morning. If they last that long.....yum!


April 4

Hello, dont know where my comment from the other day has gone, but I mentioned that Id tried chocolate macarons from this recipe and they had gone terribly wrong! (turned out there was an error in the original recipe, cocoa powder was way out! theyve since rectified this on the website) Anyways, I just wanted to say that yesterday I tried the plain ones, split the mixture in half and coloured half pink and half yellow to be filled with jam and lemon curd. They turned out super for a first attempt (not exactly l'audree standards but lovely nontheless) All had their little feet and the colours came out well. I did have a little trouble getting them off the baking sheet but a little perseverence and it was fine! I wouldnt fault this recipe too much actually (although flowerclan, I agree the butter cream dont seem right!!) I think maybe if your having trouble its down to the fact we are not expert parisian macaron bakers, and these little beauties take some practice! :)


April 1

I have made these twice and was very disappointed with the result - tried to make pink ones and blue ones and not sure how much colour you need to put in to deliver the colour!! They were so pale and insipid!! Also the schlep of having to put them through the piping bag!! I made the chocolate ones last night which were tasty but again don't look like the pic! Also I have never made butter icing with the ratio of double the butter to icing sugar!! Not convinced that this truly tried and tested recipe!


March 31

Don't waste your time, macaron or macaroons. This recipe is dreadful. Even following the instructions to the letter, the results were poor. I didn't even bother with the filling as the crunchy biscuits I scraped off the baking sheets did not vaguely resemble the dainty little things in the pictures. Shall not be buying the magazine again.


March 31

Just as spaghettialaguiness said beneath me, it's spelt macaron NOT macaroon. Each and everyone of your articles (both digital AND magazine) are mispelt. GOOGLE IS THERE FOR A REASON!


March 29

French macarons (not macaroons!!) are very tricky to make. My daughter attended a cookery class to learn how to make them and they turned out great. The trick is to use an Italian meringue. Syrup needs to be at right temperature, ingredients need to be EXACT. Example - you sift the almonds and some stays in the sift. So you have to weigh again and get the exact weight. Also it's bull to leave them to form a skin. My daughter put them straight into the oven and the 'foot' formed wonderful. Problem with the coloring. The professionals use some ingredient to keep the color which tends to fade during the cooking. Great video (in French) on

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