Mary Berry Almond Macaroons Recipe

Mary Berry’s Almond Macaroons are classic, chewy biscuits that feature a dense, nutty center and a crisp, sugary exterior. Ideally the split almonds should be pressed firmly into the center of each macaroon before baking to ensure they adhere properly and provide a toasted crunch to the finished treat.

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Mary Berry Almond Macaroons Recipe Ingredients

• 2 large egg whites
• 100g (4 oz) caster sugar
• 175g (6 oz) ground almonds
• 1/2 tsp almond extract
• 12-15 whole blanched almonds or split almonds (for topping)
• Edible rice paper (optional, for the base)

How To Make Mary Berry Almond Macaroons Recipe

1. Preheat and Prep: Preheat your oven to 180°C (160°C fan/Gas 4). Line a large baking tray with non-stick baking parchment. If using edible rice paper, arrange the sheets on the tray.
2. Whisk the Whites: In a large, clean bowl, whisk the egg whites until they are stiff and stand up in straight peaks when the whisk is lifted.
3. Fold in Ingredients: Gently fold in the caster sugar, ground almonds, and almond extract using a metal spoon. Be careful not to knock out too much air, but ensure the ingredients are thoroughly combined into a stiff, sticky paste.
4. Shape the Macaroons: Using two teaspoons or wet hands, form the mixture into small, rocky mounds on the prepared baking tray (or rice paper). You should get about twelve to fifteen macaroons. Leave a little space between them as they will spread slightly.
5. Garnish: Press a whole blanched almond or a split almond into the center of each mound.
6. Bake: Bake in the center of the oven for fifteen to twenty minutes. They should be a light golden brown color and feel firm on the outside.
7. Cool: Remove from the oven. If using rice paper, trim the excess paper around the base of each biscuit while they are still warm. Transfer to a wire rack to cool completely.

Recipe Tips

• Ground Almond Freshness: Use fresh ground almonds. If they have been sitting in the cupboard for months, they can taste stale and oily, which will affect the delicate flavor of the macaroon.
• Avoid Over-baking: These macaroons are meant to be chewy in the middle. If you bake them until they are dark brown, they will become hard and dry. Pull them out when they are just golden.
• Sticky Mixture: The dough is naturally very sticky. If you are shaping them by hand, dip your fingers in cold water to prevent the mixture from sticking to your skin.
• Rice Paper Traditionalism: Like the coconut version, these are traditionally baked on rice paper. It adds no flavor but provides a classic, nostalgic texture to the base.

What To Serve With Mary Berry Almond Macaroons

Almond macaroon accompaniments are simple, refined additions frequently served to enhance the nutty, marzipan-like flavor of the biscuits. Ideally the tea should be a light, floral blend like Darjeeling or Lady Grey to complement the aromatic almond extract without overpowering it.

• A cup of Lady Grey or Darjeeling tea
• Mary Berry Chocolate Coffee Panna Cotta (served on the side)
• A glass of Amaretto liqueur
• Fresh raspberries or apricot compote

How To Store Mary Berry Almond Macaroons

• Room Temperature: Store the cooled macaroons in an airtight container for up to one week. They tend to get chewier as they sit, which many people prefer.
• Separation: Place sheets of baking parchment between layers in the tin to prevent them from sticking together.
• Freeze: You can freeze these macaroons for up to three months. Thaw them at room temperature for an hour before serving.

Mary Berry Almond Macaroons Nutrition Facts

• Calories: 125 kcal (per macaroon)
• Carbohydrates: 9g
• Protein: 4g
• Fat: 8g
• Fiber: 1g
• Sugar: 8g

Nutrition information is estimated per macaroon based on a yield of 12.

FAQs

Try More Recipes:

• Mary Berry Biscotti Recipe
• Mary Berry Cherry Muffins Recipe
• Mary Berry Double Chocolate Chip Muffins​