English Rose Bakery Macaroons


English Rose Bakery Macaroons



  • 4 Egg whites (130g)
  • 145 g Caster Sugar

Dry Ingredients

  • 175 g Ground Almonds
  • 175 g Icing Sugar
  • 25 g Honey Berry Freeze-Dried Fruit Powder


Making the Macaroons (Serving = Approx 30 Macaroons)

  • Separate egg whites and weigh them out.
  • Sieve the dry ingredients
  • Beat the egg whites until they get fluffy and white then add a third of the sugar, which for 30 seconds, add another third, whisk 30 seconds and add the remaining.
  • Whisk until they form peaks (shaving foam consistency)
  • Add the dry ingredients and fold in by hand very gently.
  • Fold until the mixture appears glossy and all the dry ingredients have combined. The batter should start looking shiny in places and move slowly when tipping the bowl.
  • Pipe onto a baking tray on baking parchment.
  • Tap the trays on a surface to smooth out any
    imperfections and get them flat and smooth.
  • Leave until they are dry to the touch (you can use a fan to speed up process).
  • Bake for 9-11 minutes on 150 c in a fan assisted oven.
  • Once cool fill with either Buttercream, Ganache or Jam.

Additional Steps

  • Add 10g of Honey Berry Freeze-dried fruit to your
    buttercream,  Ganache or Jam and fill in-between the macaroon
  • For Decoration sprinkle your chosen freeze-dried fruit over
    the top, and Enjoy... 


Recipe By: 
The English Rose Bakery
Facebook: The English Rose Bakery
Twitter: @englishrosebkry
Instagram: englishrosebakery



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