Raspberry Macaroons

Tasting just as good as they look, these are perfect for afternoon tea, or make a real showstopper at a bake sale!

Don’t add too much food colouring at once – remember that you can always add in more until you reach your desired colour, but it’s much harder to fix the other way around!


  • 4 large eggs, whites only
  • 300g icing sugar
  • Pink food colouring
  • 140g ground almonds
  • 125g mascarpone
  • 4-5 tbsp raspberry jam


  1. Begin by whisking the egg whites in a large, clean bowl until they begin to form soft peaks. Whisk in the icing sugar in 3 or 4 batches, whisking well between each addition. With the final addition of sugar, add in a few drops of food colouring, and keep whisking until the mixture is light pink, thick and glossy.
  2. Grab a large metal spoon, and gently fold through the almonds. Cover 4 baking sheets with baking parchment and dab a little of the mixture into the corners, then fold over to secure the paper to the trays.
  3. Using a piping bag fitted with a wide nozzle (or 2 small spoons) make about 40 circles, each about 5cm wide. Leave to sit out for around 10 minutes, until a skin begins to form.
  4. Heat your oven to 180°C / 160°C Fan / Gas Mark 4. Place the baking sheets in the oven, leaving the oven door slightly ajar to allow steam to escape, and bake for 20-25 minutes until just crisp, but not browned. Remove from the oven and leave to cool on their trays.
  5. When ready to serve, gently ease from the paper using a palette knife. Carefully spread 1 tsp of the raspberry jam per biscuit over half the biscuits, and 1 tsp mascarpone per biscuit over the other half of the biscuits, and then gently sandwich together.

Lead image: 5second via Getty images.