A variety of recipes for those with-tea/coffee treats.


  • 3 egg whites
  • 2 tblsp caster sugar
  • 200 g icing sugar
  • 120 g ground almonds
  • food colouring


  1. Line baking trays with baking parchment.
  2. Beat egg whites in a small bowl with electric mixer until soft peaks form.
  3. Beat in the caster sugar and 1 or 2 drops of food colouring.
  4. Fold in sifted icing sugar and ground almonds.
  5. Spoon mixture into large piping bag fitted with a 1.5cm plain tube and pipe 30 small macaroons onto the trays.
  6. Tap the trays on the work surface to allow the macaroons to spread slightly.
  7. Dust with icing sugar.
  8. Bake macarons in a preheated oven at 130c for 20 minutes.
  9. Allow to cool for 5 minutes and then transfer to wire rack.
  10. The macaroons can be eaten on their own, or sandwiched together with chocolate spread.
  11. To Make the Chocolate Spread:
  12. Melt 100g white chocolate and 2 tablespoons of cream together and then refrigerate.
  13. For Lemon Macarons:
  14. Add the grated rind of 1 large lemon and 2 teaspoons of lemon oil to the mix.
  15. When cooked, spread a little lemon curd in between the macaroons.
  16. For Chocolate Macarons:
  17. Add 3 tablespoons of cocoa power to the icing sugar.
  18. Sandwich together with Hazlenut spread.
  19. For Raspberry Macarons:
  20. Add 6 Tablespoons of raspberry coulis to the mix.
  21. For the filling whip 75g of cream cheese with 75g unsalted butter(softened) to 150g icing sugar.
  22. Fold in Raspberry coulis to taste.


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