Lucy M. These macaroons, inspired by Mary Berry’s recipe, are simple yet delicious treats. With a delicate almond flavor and a crisp exterior, they make the perfect bite-sized indulgence for any occasion.
I’ve always loved making these macaroons recipe mary berry because they’re so easy and fun to prepare. The combination of almond flour and whole almonds gives them a lovely texture, and the semolina adds just the right amount of crunch. Plus, the almond extract gives a beautiful, fragrant flavor that’s hard to resist!
Ingredients
- 2 extra-large egg whites
- 8 blanched almonds, halved
- 1 cup (100g) almond flour
- ¾ cup + 2 tbsps (175g) sugar
- 3 tbsps (30g) semolina
- A few drops of almond extract
Instructions
- Preheat the Oven
Set your oven to 350°F (180°C) and line a baking sheet with parchment paper to ensure the macaroons don’t stick while baking. - Whip the Egg Whites
In a clean bowl, beat the egg whites until they form stiff peaks. An electric mixer works best here, and be sure there’s no yolk mixed in, as it can prevent the egg whites from whipping up properly. - Prepare the Dry Ingredients
In a separate bowl, mix together the almond flour, sugar, semolina, and almond extract. Stir the ingredients until they are evenly combined. - Combine the Wet and Dry Mixtures
Carefully fold the whipped egg whites into the dry ingredients. Be gentle to maintain the airy texture of the egg whites, ensuring the batter remains light and fluffy. - Shape and Bake
Spoon small amounts of the mixture onto the prepared baking sheet, forming little mounds. Place a halved almond on top of each mound for decoration. Bake for 15-20 minutes or until golden and crisp, then let them cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy once cooled or store in an airtight container for later.
Macaroons Recipe Mary Berry
Ingredients
Method
- Preheat the Oven
- Set your oven to 350°F (180°C) and line a baking sheet with parchment paper to ensure the macaroons don’t stick while baking.
- Whip the Egg Whites
- In a clean bowl, beat the egg whites until they form stiff peaks. An electric mixer works best here, and be sure there’s no yolk mixed in, as it can prevent the egg whites from whipping up properly.
- Prepare the Dry Ingredients
- In a separate bowl, mix together the almond flour, sugar, semolina, and almond extract. Stir the ingredients until they are evenly combined.
- Combine the Wet and Dry Mixtures
- Carefully fold the whipped egg whites into the dry ingredients. Be gentle to maintain the airy texture of the egg whites, ensuring the batter remains light and fluffy.
- Shape and Bake
- Spoon small amounts of the mixture onto the prepared baking sheet, forming little mounds. Place a halved almond on top of each mound for decoration. Bake for 15-20 minutes or until golden and crisp, then let them cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy once cooled or store in an airtight container for later.
Notes
Troubleshooting Common Macaroon Mistakes
Troubleshooting common macaroon mistakes can help you achieve the perfect texture and flavor. From cracked tops to flat macaroons, small adjustments in your technique can make all the difference.- Ensure egg whites are whipped to stiff peaks but not over-beaten.
- Let the macaroons rest before baking to help prevent cracking.
- Be gentle when folding the egg whites with dry ingredients to avoid deflating the batter.
- Use the right ratio of almond flour to sugar for the right consistency.
- Sift the almond flour to remove clumps and ensure a smooth batter.
- Make sure all ingredients are evenly incorporated.
- Don’t overmix the batter, as it can cause air pockets and hollow centers.
- Ensure the macaroons are baked long enough but not too long to dry out.
- Use parchment paper or a silicone mat to prevent sticking.
- Let the macaroons cool on the baking sheet for a few minutes before transferring to a rack.
- Adjust sugar levels based on your taste preference, but keep the balance with almond flour.
- Add flavorings like vanilla, cocoa powder, or citrus zest for extra taste.
If you’re enjoying the sweet, nutty flavor of Macaroons from Mary Berry, but you’re craving something a bit more savory, our Dorchester Crackers are the perfect choice. With their crisp texture and a hint of flavor, they make a great snack or accompaniment to your favorite cheese. Check out the Dorchester Crackers recipe for a simple yet delicious treat that’s perfect for any occasion!
Troubleshooting Common Macaroon Mistakes
Troubleshooting common macaroon mistakes can help you achieve the perfect texture and flavor. From cracked tops to flat macaroons, small adjustments in your technique can make all the difference.
- Ensure egg whites are whipped to stiff peaks but not over-beaten.
- Let the macaroons rest before baking to help prevent cracking.
- Be gentle when folding the egg whites with dry ingredients to avoid deflating the batter.
- Use the right ratio of almond flour to sugar for the right consistency.
- Sift the almond flour to remove clumps and ensure a smooth batter.
- Make sure all ingredients are evenly incorporated.
- Don’t overmix the batter, as it can cause air pockets and hollow centers.
- Ensure the macaroons are baked long enough but not too long to dry out.
- Use parchment paper or a silicone mat to prevent sticking.
- Let the macaroons cool on the baking sheet for a few minutes before transferring to a rack.
- Adjust sugar levels based on your taste preference, but keep the balance with almond flour.
- Add flavorings like vanilla, cocoa powder, or citrus zest for extra taste.
Nutritional Value (Per Serving)
- Calories: 120
- Fat: 7g
- Carbs: 12g
- Protein: 3g
- Fiber: 2g
- Sodium: 10mg
(Values are estimated based on the ingredients used and serving size.)
Conclusion
These macaroons are a treat that’s as delicious as it is simple to make. With the perfect balance of sweetness, crunch, and almond flavor, they’re sure to become a favorite in your recipe collection. Whether you’re enjoying them with tea or sharing them with friends, they’re sure to impress. Happy baking!
