Almond macaroons

Crunchy on the outside and soft within, James Martin's macaroons are perfect with ice creams, sorbets, creams and fools
By James Martin
Almond macaroons
  • Rating:
  • Serves: Makes about 16
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • rice paper
  • 175 g caster sugar
  • 100 g ground almonds
  • 1 tsp plain flour
  • 2 tbsp vanilla sugar
  • 2 egg whites
  • 16 pieces blanched flaked almonds


1. Preheat the oven to 180C/160C/gas 4. Line a baking sheet with rice paper.

2. In a bowl, combine the caster sugar, ground almonds, flour and vanilla sugar.

3. Lightly whisk the egg whites and mix thoroughly with the sugar and almond mixture.

4. Using a teaspoon, spoon small heaps of the mixture onto the rice paper.

5. Press a piece of flaked almond into each macaroon.

6. Bake for 20 minutes, then leave to cool, before tearing away the excess rice paper.

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