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Macaroons are possibly the best sweet snack for coeliacs and those on a gluten-free diet. They are a great snack, and you can serve them as petit-fours after dinner – just pile up into a tower on a plate and there you go! You can vary them however you would like, be it with different colours or flavours.

You will need: (Makes 12 Macaroons)

  • 125g Icing Sugar
  • 125g Ground Almonds
  • 3 Eggs, seperated (you only need the whites)
  • 2 tbsp Water
  • 110g Caster Sugar
  • Food Colouring (Red, Blue or Green)
  • 150 ml Whipped Cream

You will also need a piping bag with a small nozzle.


First, you need to preheat the 170* and line a baking tray with baking paper.

Place the icing sugar, half of the egg whites and the ground almonds into a bowl and mix into a paste-like substance.

Now, you need to put the water and caster sugar onto a small heat and gently mix into a syrup.

Whisk the remaining egg whites in another bowl until they produce medium-stiff peaks appear, and then whisk in the syrupy mixture, adding a couple of drops of your choice of food colouring at this stage.

Tip this mix into the almond, sugar and egg mixture and stir until it becomes a shiny mix again.

Next, spoon the mix into your piping bag and pipe small circles onto the baking parchment. I usually place a piece of paper with lots of circles underneath the baking tray so I can get even circles.

Leave to stand for 30 mins before placing into the oven for 12-15 mins, the door slightly ajar to stop them overheating. Remove from the oven and leave to cool whilst you make the whipped cream, adding more food colouring of your choice.

Sandwich the macaroons together with the cream and there you go!


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