Blackberry Or Strawberry Macaroons..

Blackberry Or Strawberry Macaroons anyone!?

How adorable are these?

Perfect pretty gift …

These pretty patisseries are very fashionable at the moment but can be very expensive to buy, so why not make your own and give as a gift in a recycled box lined with non-stick baking paper and a lacy paper doily tied with ribbon.

Makes 20
Preparation time: 40 minutes
Standing time: 20 minutes
Cooking time: 20-22 minutes

What you need-


  • 175g (6 oz) icing sugar
  • 125g (41/2 oz) ground almonds
  • 3 large egg whites
  • 75 g (3 oz) caster sugar
  • Little violet or pink food colouring

To finish:

  • 75g (3oz) blackberries or strawberries
  • 100g (4oz) butter at room temperature
  • 150g (5oz) icing sugar


  1. Preheat the oven to 140oC/275oF/Gas Mark 1. 
  2. Line 3 baking sheets with non-stick baking paper.
  3. Grind the icing sugar and ground almonds to a fine powder in a food processor or liquidiser then press through a sieve.
  4. Whisk the egg whites in a large bowl until they form moist peaks then gradually whisk the caster sugar in a little at a time. 
  5. Whisk for 2 minutes until the mixture is thick and glossy, then whisk in a few drops of violet or pink food colouring.
  6. Spoon half the icing sugar and ground almonds into the bowl then gently fold together. 
  7. Add the remaining mixture and continue folding in until just mixed. 
  8. Don’t over-fold or the mixture will go very runny and be difficult to pipe.
  9. Spoon into a piping bag fitted with a large plain tube and pipe 2.5cm (1 inch) rounds on the paper lined trays. 
  10. Give each baking sheet a sharp tap to ensure a good β€˜foot’. 
  11. You should make about 40. 
  12. Leave to stand for 20 minutes for the macaroons to dry out.
  13. Bake for 15-20 minutes or until the macaroons may be lifted easily off the paper. 
  14. Leave to cool.

For the filling:

  1. Puree the berries until smooth then press through a sieve. 
  2. Beat the butter and icing sugar together in a food processor until smooth then gradually beat in 2 tbsp of the fruit puree. 
  3. Use to sandwich the macaroons together in pairs. 
  4. Arrange on a serving plate or in a pretty box.


  • Once sandwiched together the macaroons are best eaten within 24 hours. 
  • Plain macaroons can be kept for 2-3 days in a cool dry place covered with extra non-stick baking paper and the filling in a covered container in the fridge.
  • You might also like to flavour the macaroons with Β½ tsp of raspberry, lemon or peppermint extract when adding the colouring to the meringue.

Recipe and photo credits Seasonal Berries


Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Shona Wood
    3rd November 2012 / 4:04 pm

    They look gorgeous!! Thanks for sharing πŸ™‚

    • Claire Justine
      5th November 2012 / 7:03 am

      Thanks for stopping by πŸ™‚

  2. essentially curious
    3rd November 2012 / 9:51 pm

    Macaroons can be quite expensive to buy and these look as good as the really top notch ones like Laduree, must give the recipe a try.

    • Claire Justine
      8th November 2012 / 4:51 pm

      Thanks for the comment πŸ™‚

    • Claire Justine
      8th November 2012 / 4:51 pm

      Will stop by yours now πŸ™‚

  3. Kit @ i-lostinausten
    4th November 2012 / 10:42 am

    Love the sweet colors! Awesome πŸ™‚

    • Claire Justine
      8th November 2012 / 4:54 pm

      Thanks for stopping by πŸ™‚

  4. Margarett Murphy
    23rd November 2015 / 7:35 pm

    Oooo they all look yummy !!!

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