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


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