Macarons, Macarons!

Finally! I have pretty much cracked it. It has taken weeks of practice, a class, many tutorial videos and reading pretty much every blog on the subject, but finally I am consistently getting good macaron results (nice high feet, a smooth top, not hollow insides etc)


I thought it was probably time to share what I have learnt…


  • 175g Icing sugar
  • 125g Ground almonds
  • 110g Egg white (I try to bring them up to room temp but I have had perfect results out of the fridge… I don’t age my eggs whites, I have also used pasteurized with no ill effects)
  • 75g Caster sugar


  1. Put your almonds and icing sugar in a food processor and whizz them together to make sure they are totally mixed and to break down the ground almonds a bit more. Don’t over do this or you will release too much oil from the almonds and make nut butter. A few quick pulses will do the trick.
  2. Sift the ground almonds, the icing sugar together and discard any big bits left in the sieve
  3. Whisk the egg whites for a minute or so and then add the caster sugar bit by bit with the whisk still on until it forms stiff, glossy peaks (still meringue will make much better macarons so stick with it!) .
  4. Fold the ground almonds and icing sugar into the meringue mixture one-third at a time. If you are adding colourings do so right at the start so you don’t have to do additional mixing at the end.  Make sure the dry ingredients are incorporated (there are no lumps or bits of dry stuff at the bottom) and the mixture is smooth, shiny and has reached the ribbon stage – over mixing will make your mixture wet and it will not make good maracons so if in doubt under mix! Under mixed macarons have bumpy tops but still taste good
    Spoon the mixture into a piping bag
    Pipe out circles straight lines across a baking sheet lined with baking paper. Leave a 1 cm gap between each macaroon shell. I do this by holding the piping bag vertically to baking tray and piping for the count of three and releasing “one-two-three-release!” counting for longer will give you bigger macarons!
    Rest at room temperature for about 30-60 mins until a skin has formed and the shells are no longer sticky. You can pre-heat the oven at this point. If you don’t have one already, get an oven thermometer. Ovens are rarely the temperature the dial claims it is and for macarons you need accuracy.
    Bake in the oven for about 15 minutes at about 150c – keep the oven door slightly open with a spoon to prevent steam building up in the oven. Every 5 minutes rotate the tray.
  5. After 15 minutes, check the macaroons are cooked by gently lifting a macaroon at the edge of a tray. If the test macaroon does not stick, allow the tray of macaroons to finish cooking on the tray as it cools.
  6. Make sure the macarons are cool before filling.


Italian meringue buttercream flavoured in different ways is great as a light filling or use the left over egg yolks to make creme patisserie and flavour it up! Lazier fillings include nutella, jam er…lemon curd, whatever really.

Pistachio paste in base Italian Meringue Buttercream!

11030644_10155282300425302_4217013893606554780_n Coconut sprinkled on the shells after piping filled with white chocolate ganache made with a mix of double and coconut cream.


The main thing to note about macaron making is that although you need to be precise and it takes practice – it is not magic. Follow the steps, enjoy even the less than perfect results (they will still taste good). under mix rather than over mix. Have fun. It is just a biscuit.

Stroopwafel Cupcakes

For part 2 of my Dutch cupcake series, I made stroopwafel cupcakes. Stroopwafels are those delicious biscuits with caramel in the middle that come from the Netherlands or Starbucks or a corner shop in Mile End.  Sainsbury’s in Tooting sell them. They are usually best served warmed over a cup of coffee or made into a cupcake. I made a cinnamon sponge, with a caramel core and cinnamon and caramel icing topped with a mini Stroopwafel. Served in a Delft blue cupcake case – very Dutch, ja?


Anyway, on to the recipe (makes 12 big-ish ones)

For the sponge:

  • 200g softened butter
  • 200g self raising flour
  • 200g soft brown sugar
  • 3 large eggs
  • 1tsp cinnamon

For the caramel filling:

  • 2 quantities of Nigella’s salted caramel sauce making it with just enough salt to cut away the sweetness but not enough to be fully salted caramel (hold some back for the icing and decorating)

For the icing:

  • 80g butter, softened
  • 400g icing sugar, sieved
  • 3 tablespoons milk
  • 100g of the salted caramel
  • 1 tsp cinnamon

To decorate:

  • Mini stroopwafels or chunks of the big ones


  1. Preheat the oven to 170c and line a muffin tin with 12 good size cupcake cases
  2. Cream together the butter and sugar until pale and fluffy
  3. Add the eggs, one at a time and beat really well after each one. Pro Tip: making sure the eggs are at room temperature will stop it curdling but if it does add a tablespoon of the flour to bring it together
  4. Sift together the flour and cinnamon and add this gradually and fold in until just combined
  5. Fill your cases to about two-thirds full
  6. Bake for 18 minutes or until they spring back when touched. Leave to cool slightly before putting on to a cooling rack.
  7. When the cakes are totally cold  core out the middle and fill with the caramel.
  8. For the icing cream the butter and caramel until it is really really soft and add a small amount of the icing sugar and the cinnamon (taste as you go to see if you need more). Keep adding icing sugar slowly, adding milk in between additions to moisten the mixture if you need to.  Add more icing sugar if it is too sloppy or buttery.  Beat until fluffy and smooth.
  9. Pipe it on to the cakes
  10. Get a disposable icing bag and add a few tablespoons of caramel, cut the very tip off and drizzle over the cakes and finish with a mini-stroopwafel

These got really good reviews in my office and lots of happy noises.