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macaroons recipe mary berry

Macaroons Recipe Mary Berry

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.
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Prep Time 15 minutes
Cook Time 19 minutes
Servings: 12 macaroons
Course: Dessert
Cuisine: British
Calories: 120
Ingredients Method Notes

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

Method
 

  1. Preheat the Oven
  2. 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.
  3. Whip the Egg Whites
  4. 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.
  5. Prepare the Dry Ingredients
  6. In a separate bowl, mix together the almond flour, sugar, semolina, and almond extract. Stir the ingredients until they are evenly combined.
  7. Combine the Wet and Dry Mixtures
  8. 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.
  9. Shape and Bake
  10. 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.