Crispy, crunchy on the outside with a soft chewy centre – these macarons are sandwiched together with raspberry jam to add a touch of fruity freshness to the treat.

Makes 6 sandwiches


110g icing sugar
100g ground almonds
2 fresh free range egg whites
60g castor sugar
1 drop pink food colouring
Raspberry jam


  • Pre-heat oven to 160˚C.
  • Sift together the icing sugar and ground almonds, sifting the mixture three times.
  • In a separate glass bowl whisk the egg whites until light and fluffy, then gradually add the castor sugar while whisking. Keep on whisking until the mixture is white and glossy.
  • Fold egg whites into the sifted almond flour together with a drop of pink food colouring.
  • Pipe small drops on a baking sheet lined with baking paper. Tap lightly and bake until cooked through but the centre is still soft, about 10-15 minutes. Let cool before peeling away from the baking paper.
  • Sandwich together with dollops of raspberry jam.

Chef’s tip

When making macarons it is important to work very precisely. Sifting the almond and icing sugar mixture 3 times will ensure that it is very light. The meringue should be very firm and should be over folded when the flour is added to ensure minimal rise.