Strawberry macaroons

Strawberry macaroons

These strawberry macaroons are little pink delights that make a great addition to afternoon tea and fab edible gifts. Or, bake them for someone special on Mother’s Day or Valentine’s Day.

Strawberry macaroons

Or, try making these cute multi-coloured macaroons.

 

  • Serves icon Makes 25
  • Time icon Takes 30 minutes to make, plus cooling

These strawberry macaroons are little pink delights that make a great addition to afternoon tea and fab edible gifts. Or, bake them for someone special on Mother’s Day or Valentine’s Day.

Or, try making these cute multi-coloured macaroons.

 

Nutrition: per serving

Calories
42kcals
Fat
1.1g fat (0.1g saturated)
Protein
0.7g
Carbohydrates
7.9g (7.8g sugars)
Fibre
trace
Salt
trace

Per macaroon

Ingredients

  • 50g ground almonds
  • 140g icing sugar
  • 2 large egg whites
  • 1 tbsp caster sugar
  • Pink food colouring paste
  • 3 tbsp good-quality strawberry jam
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Preheat the oven to 190°C/fan 170°C/gas 5. Line 2 large baking trays with non-stick baking paper.
  2. Sift the ground almonds and icing sugar together into a large bowl. Put the egg whites into a separate bowl and using an electric hand whisk, beat to soft peaks. Add the caster sugar and whisk until glossy. Fold into the almond and icing sugar mixture, along with a tiny amount of the pink food colouring. Mix until just combined and evenly pink – the mixture will reduce as the air bubbles in the meringue burst.
  3. Put the mixture into a disposable piping bag, snip off 1cm from the end. Pipe small blobs (about 1 heaped teaspoon each) onto the baking paper, spaced apart, so you have about 50 in total. Set aside for 10 minutes until dry to touch – this is important as it gives the macaroons the correct texture. Bake for 5 minutes, then turn the whole sheet of paper over – the macaroons will be stuck so won’t fall off. Bake for another 4 minutes. Remove from the oven and cool.
  4. Carefully peel off the baking paper from the macaroons, then sandwich 2 together with a tiny blob of strawberry jam in the centre. Repeat to give you 25 in total.

Nutrition

Per macaroon

Nutrition: per serving
Calories
42kcals
Fat
1.1g fat (0.1g saturated)
Protein
0.7g
Carbohydrates
7.9g (7.8g sugars)
Fibre
trace
Salt
trace

delicious. tips

  1. Cook the macaroons on the middle and top shelves of the oven, and swap the trays around once the macaroons have been flipped over.

    Store the macaroons in an airtight container for up to 3 days.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Afternoon tea recipes

Multicoloured macarons

Macaron are like a sweet meringue cookie, where the meringue...

Save recipe icon Save recipe icon Save recipe

Christmas gift recipes

Double chocolate macarons

Eric Lanlard’s rich, decadent take on classic French macarons are...

Save recipe icon Save recipe icon Save recipe

Afternoon tea recipes

Easy macaroons

These easy macaroons make great gifts, are ideal to hand...

Save recipe icon Save recipe icon Save recipe

Hazelnut macaroon and chocolate fancies

”Making macaroons with hazelnuts gives a crisper biscuit, which goes...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.