Glossy macarons

Smooth & shiny macarons

Papadeli macarons recipe

Perfect with coffee after dinner, or will your afternoon cuppa, these are easier than you think to make! They fly off the counter at the deli in Clifton and are always popular at any catering event or party.

Makes 20.  Takes about an hour in all.


175g icing sugar

125g ground almonds

3 egg whites

75g caster sugar


For the filling

150g softened butter

75g icing sugar



Preheat the oven to 160°C/fan140°C/gas 3. Put the icing sugar and ground almonds into a food processor and grind until fine. Sieve into a bowl.


Whisk the egg whites with a pinch of salt to soft peaks, then slowly whisk in the caster sugar until thick.

Add colour or flavour (such as vanilla, peppermint, rose , lemon, chocolate now.  If you want lots of colours, separate into bowls)


Carefully fold half the almond and icing sugar mixture into the meringue and mix well. Add the rest of the mixture and fold in to make it all smooth. Spoon into a piping bag (we use a 1cm plain nozzle)


Line 2 baking sheets with baking paper. Pipe little rounds of the mixture (about 3 cm).  Leave them for about 20 mins so they form a skin – try touching them and no mixture should stick to your finger


Bake for 15 mins, then leave to cool.


5. In the meantime, start the filling. Beat the butter until light and fluffy, then beat in the icing sugar. Depending on the flavour of the macarons, you may want to add colour or flavour to the cream too.


When they are cool, sandwich the macarons together with the filling. They are now ready to eat!