Nutty macaroons

    With their cheerful cherry decoration, these little macaroons look very festive. They're packed with flavour, too.

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    Serves: 30 

    • 2 egg whites
    • 140 g caster sugar
    • 75 g ground hazelnuts
    • 75 g ground almonds
    • 85 g grated dark chocolate
    • 85 g sultanas
    • 1 teaspoon grated lemon zest
    • 1 tablespoon rum
    • 1/2 teaspoon ground cinnamon
    • 100 g plain flour
    • 125 g icing sugar
    • 2 tablespoons lemon juice
    • 15 red glacé cherries, cut in halves

    Preparation:35min  ›  Cook:12min  ›  Ready in:47min 

    1. Use 2 baking trays. Preheat the oven to 160°C; line baking tray with baking paper.
    2. Beat egg whites with electric beaters until very stiff. Add half the sugar, a little at a time, beating until mixture is shiny and the sugar has dissolved.
    3. Using a large whisk, fold in the remaining sugar, the ground nuts, chocolate, sultanas, zest, rum, cinnamon and flour, taking care that the beaten egg whites retain their shape and stiffness. Using a teaspoon, shape 30 walnut-sized mounds of mixture and place on baking trays.
    4. Cook for 12–15 minutes (the low temperature will dry the macaroons out rather than actually bake them); when done, the insides should still be soft. Transfer to a wire rack.
    5. Combine the icing sugar and lemon juice in a small bowl. Cover macaroons thinly with icing while still hot; decorate each one with half a glacé cherry.

    Top Tip

    To make a luxury version of these macaroons, after they have cooled and been iced, coat the bases with melted chocolate and leave to set.

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