Date posted: 13/12/2022

Strawberries and cream macarons

  • Serves 10
  • Timing: 50 mins
Votes: 1 Average: 5


Icing sugar 100g
Ground almonds 75g
Large fresh eggs 2pcs
Granulated sugar 75g
Double cream 200ml
Strawberries 100g


  1. Preheat the oven to 150 degrees, then line a baking tray with silicone paper.
  2. Using a piping nozzle, draw around the edge to mark out a circle on the paper making sure to leave an adequate gap between each circle.
  3. In a blender, blitz the icing sugar and almonds into a fine mill.
  4. Separate the whites of the eggs and place into a bowl. Whisk the whites into a stiff peak.
  5. Gradually whisk in the granulated sugar until you reach a stiff peak.
  6. Gradually fold in the almonds mixture and then place into a piping bag.
  7. Pipe the mixture into the circles on the paper and band the baking tray down to ensure that the mixture is even.
  8. Bake for 18-20 minutes until the macarons become firm and crisp on top.
  9. Allow to cool, then whip the cream into a soft peak and place into a piping bag. Pipe the cream onto the flat part of the macaron.
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