Mary Berry Almond Macaroons Recipe

I first made these almond macaroons on a grey Tuesday when I should have been doing laundry—but the call of nutty sweetness was stronger than housework. I remembered them from childhood: those golden, slightly sticky biscuits that stuck to your teeth just enough to make you smile.

To be honest, I thought they’d be a breeze. But the first batch? Flat as a pancake. Turns out, under-whipping the egg whites makes for soggy sadness, not dainty biscuits. And don’t get me started on the time I used almond meal instead of flour—it was like baking with sand.

Let me show you how I fixed that and finally got the perfect snap-on-the-outside, soft-on-the-inside bite I was craving.

Why This One Works So Well

Mary keeps it wonderfully simple—but don’t be fooled: each step matters more than it looks.

• The soft peak egg whites are everything. Too stiff and you lose the chew; too loose and they puddle.
• Almond flour brings a finer crumb than ground almonds, and gives you that luxurious, marzipan-like texture inside.
• And brushing the tops with leftover egg white? Makes the surface slightly shiny and crackly—just like the macaroons I used to pinch off the cooling rack as a kid.

INGREDIENTS + WHY THEY MATTER

• Egg whites (2 large) – They’re the structure. Whipped just to soft peaks, they give lift without turning foamy or stiff.
• Almond flour (125g / 1¼ cups) – For that delicate nutty crumb. I once tried ground almonds with skins—it made them gritty.
• Caster sugar (175g / ¾ cup) – Dissolves quickly and helps crisp the edges. Granulated works in a pinch, but the texture’s never quite right.
• Blanched almond halves (8, halved) – For that signature look. Also gives a nice toasty crunch on top.

Making It Yours (Without Ruining It)

• Egg-Free: I tested aquafaba once. Honestly? They looked OK but lacked chew. Not worth it for this one.
• Gluten-Free: Naturally GF—no flour at all.
• Extra Almond Kick: Add ¼ tsp almond extract to the mix—but use a light hand. Too much and they taste like soap.
• Chocolate Dipped: Once cooled, dip the base in melted dark chocolate. Let it set. It’s divine.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Macaroons spread too much	Egg whites under-whipped	Whisk to soft—not droopy—peaks
Tough top texture	Too much egg white brushed on top	Use just a dab with a pastry brush
Gritty texture	Used coarse almond meal	Stick to fine almond flour

HOW TO MAKE MARY BERRY’S ALMOND MACAROONS

1. Prep oven + trays
   Preheat to 180°C (160°C fan). Line two trays with rice paper or silicone baking paper (don’t use foil—they stick like mad).
2. Whip the whites
   Reserve 1 tsp of the whites. Beat the rest with an electric whisk till soft peaks—floppy but holding shape.
3. Fold in dry
   Gently fold in almond flour and sugar. It’ll look sticky and dense—that’s good.
4. Scoop + shape
   Drop heaped teaspoons onto trays. Leave space—they spread a bit. Use the back of a spoon to smooth into circles.
5. Top + glaze
   Press half an almond into the centre. Lightly brush each with the reserved egg white—don’t soak it.
6. Bake
   Bake for 25 mins or until lightly golden. They’ll still feel soft—firm up as they cool.
7. Cool + trim
   Let them cool before lifting. If using rice paper, trim the excess for that classic bakery look.

TIPS FROM MY KITCHEN

• I store my almond flour in the fridge—it keeps the oils fresh and stops clumping.
• My top tray always bakes faster, so I swap trays halfway.
• I double the batch and freeze half. They thaw perfectly with zero fuss.

STORAGE + SERVING

• Room Temp: Store in an airtight tin for 5 days (if they last that long).
• Fridge: Keeps well up to a week—but they soften slightly.
• Freezer: Freeze in layers with parchment. Thaw at room temp—don’t reheat.

Serve with espresso or a cup of strong tea. They’re the quiet star of any tea table.

FAQs

Q: Can I use ground almonds instead of almond flour?
A: You can, but it changes the texture. Ground almonds are coarser and slightly oilier. If you do, sift them first.

Q: Why did my macaroons come out flat?
A: Most likely, your egg whites were under-whipped or the mixture got over-mixed. You want soft, billowy whites just holding their shape.

Q: Can I make these ahead of time?
A: Absolutely. I often make them a day ahead—they actually taste better once they settle a bit.

Try More Recipes:

• Mary Berry Raspberry Pavlova
• Mary Berry Chocolate Cappuccino Tart
• Mary Berry Orange Shortbread Fingers
• Mary Berry Apple Tart