This easy Mary Berry Almond Macaroons recipe is a quick, delicious treat that’s perfectly crispy on the outside and soft inside. Using just a few simple ingredients, these nutty, sweet biscuits come together in no time. Perfect with tea or coffee, they’re a classic, flexible dessert that’s sure to impress.
This Almond Macaroons Recipe Is From Fast Cakes Cookbook by Mary Berry
Ingredients Needed:
- 2 large egg whites
- 125g (1¼ cups) almond flour
- 175g (¾ cup) caster sugar
- 8 blanched almonds, halved
How To Cook Almond Macaroons Recipe:
- Preheat the Oven: Preheat to 180°C (fan 160°C) and line two baking trays with rice paper or nonstick silicone paper.
- Whisk Egg Whites: Reserve about 1 teaspoon of the egg white in a small bowl. Using an electric mixer, whisk the remaining egg whites until they form soft peaks, then gently fold in the almond flour and sugar until combined.
- Shape the Macaroons: Drop heaped teaspoons of the mixture onto the prepared trays, spacing them well apart. Smooth each one into a circle with the back of a spoon. Place a halved almond in the centre of each macaroon and brush the tops with the reserved egg white.
- Bake: Bake in the preheated oven for about 25 minutes, or until the macaroons are a light golden brown.
- Cool and Serve: Let the macaroons cool slightly before lifting them off the trays with a spatula. If using rice paper, trim any excess around the macaroons. Cool completely before serving.
Recipe Tips
- Use Fresh Almond Flour: Fresh almond flour keeps the macaroons soft inside. Stale flour may make the texture too dry or crumbly.
- Don’t Overbeat the Egg Whites: Beat until soft peaks form, but stop there. Overbeating can make the macaroons lose their shape during baking.
- Space Macaroons Apart on the Tray: Leave enough space between each macaroon to avoid them spreading into each other as they bake.
- Brush Carefully with Egg White: When brushing the tops, use a light hand. Too much egg white on top can create a dense texture.
- Use a Spoon to Shape Circles: Gently spread each teaspoon of batter into a round shape to get even-sized macaroons that bake consistently.
How To Store Leftovers
- Refrigerate: First, let the leftover almond macaroons cool to room temperature. Place them in an airtight container and store them in the refrigerator for up to one week.
- Freeze: Allow leftover almond macaroons to cool completely before freezing. Place them in a single layer in an airtight container, separating layers with parchment paper if needed. Freeze for up to 3 months. To serve, thaw the macaroons at room temperature,reheating is not needed.
Nutrition Facts
Serving Size: 2 macaroons (28g)
- Calories: 100
- Total Fat: 6g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 70mg
- Potassium: Not provided
- Total Carbohydrate: 15g
- Dietary Fiber: 4g
- Sugars: 9g
- Protein: 1g
Try More Mary Berry Recipes:
- Mary Berry Ginger Oat Crunch Biscuits
- Mary Berry Granny’s Little Shortbread Biscuits
- Mary Berry Cinnamon Biscuits
- Mary Berry Iced Biscuits
- Mary Berry Chocolate Chip Oat Cookies
Mary Berry Almond Macaroons Recipe
Description
This easy Mary Berry Almond Macaroons recipe is a quick, delicious treat that’s perfectly crispy on the outside and soft inside. Using just a few simple ingredients, these nutty, sweet biscuits come together in no time. Perfect with tea or coffee, they’re a classic, flexible dessert that’s sure to impress.
Ingredients
Instructions
- Preheat the Oven: Preheat to 180°C (fan 160°C) and line two baking trays with rice paper or nonstick silicone paper.
- Whisk Egg Whites: Reserve about 1 teaspoon of the egg white in a small bowl. Using an electric mixer, whisk the remaining egg whites until they form soft peaks, then gently fold in the almond flour and sugar until combined.
- Shape the Macaroons: Drop heaped teaspoons of the mixture onto the prepared trays, spacing them well apart. Smooth each one into a circle with the back of a spoon. Place a halved almond in the centre of each macaroon and brush the tops with the reserved egg white.
- Bake: Bake in the preheated oven for about 25 minutes, or until the macaroons are a light golden brown.
- Cool and Serve: Let the macaroons cool slightly before lifting them off the trays with a spatula. If using rice paper, trim any excess around the macaroons. Cool completely before serving.
Notes
- Use Fresh Almond Flour: Fresh almond flour keeps the macaroons soft inside. Stale flour may make the texture too dry or crumbly.
- Don’t Overbeat the Egg Whites: Beat until soft peaks form, but stop there. Overbeating can make the macaroons lose their shape during baking.
- Space Macaroons Apart on the Tray: Leave enough space between each macaroon to avoid them spreading into each other as they bake.
- Brush Carefully with Egg White: When brushing the tops, use a light hand. Too much egg white on top can create a dense texture.
- Use a Spoon to Shape Circles: Gently spread each teaspoon of batter into a round shape to get even-sized macaroons that bake consistently.
Mary Berry Almond Macaroons Recipe