c Vanilla Macaroons Recipe and Using a Macaroon Mat | Garden, Tea, Cakes, (Books) and Me

Vanilla Macaroons Recipe and Using a Macaroon Mat

Macaroons are one of my sisters favourite sweet treats to eat, though I have never been tempted with them, not a huge fan of almonds. My sister kindly lent me her Marks and Spencers Delicious Macaroons book along with a special macaroon mat, which proved invaluable. Though a little time consuming they were reasonably easy to make.
macaroons vanilla recipe afternoon tea macaroon mat baking essential
I chose to start simple and make vanilla macaroons.
macaroons vanilla recipe afternoon tea macaroon mat baking essential
  • food mixer or whisk
  • scales 
  • spatula or wooden spoon 
  • food processor
  • piping bag 
  • 1cm / 1/2 inch plain nozzle
  • macaroon mat or 2 baking sheets
I loved using the macaroon mat, and would recommend it, I found it gave me 32 even sized macaroon rounds. Providing you have greased the mat they easily slide off and all in one piece. 

75g / 2 3/4oz ground almonds
115g / 4oz icing sugar 
50gr / 1 3/4oz caster sugar 
2 large egg whites
1/2 tsp vanilla extract

55g / 2oz unsalted butter, softened
1/2 tsp vanilla extract
115g / 4oz icing sugar, sifted
macaroons vanilla recipe afternoon tea macaroon mat baking essential
Macaroons Mat
  • Line the baking sheets or grease your macaroon mat
  • In a food processor add the ground almonds and icing sugar, and process or zap for 15 seconds. 
  • Sift the mixture into a bowl
  • In a separate bowl whisk your egg whites, until they hold a soft peak. 
  • Gradually add the caster sugar, the meringue should be firm and glossy.
  • Add in the vanilla extract and whisk
  • Add the ground almonds a third at a time and fold into the mixture, until well combined. You should have a shiny batter which creates a ribbon in the mixture when poured off the spatula/spoon.
  • Pour the mixture into a piping bag fitted with a small nozzle. 
  • Pipe 32 small rounds onto your macaroon mat or lined baking sheets.
  • Tap the sheet onto a work surface, this will help remove any air bubbles.
  • Leave to stand for 30 minutes.
  • Bake in a preheated oven 160 degrees / Gas 3 for 10-15 minutes.
  • Allow to cool for 10 minutes before peeling off and allowing to cool.
The filling and assembly
  • Beat the butter and vanilla extract in a bowl, it should be pale and fluffy. 
  • Beat in the icing sugar gradually, until smooth. 
  • Sandwich two macaroon rounds together with a little of the butter cream.
using a macaroon mat

macaroons vanilla recipe afternoon tea macaroon mat baking essential
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  1. Lovely, much better to make them at home they are a frightening price in M and S, all the best David

  2. I love macarons. My favourite sweet treat. I tried making them once but they were a disaster. I tried to make them without having the proper spatula. Need to try again!

  3. Ooh, I love these. Going to go them a go tomorrow. Thanks. Hoping it'll work with the baking paper as I don't have a mat. May have to make an investment though. Fingers crossed.

  4. Ive always wanted to try making Macaroons! But always thought they would be difficult

    Two Hearts One Roof

  5. Wow, amazing and they look deliciously. I couldn't make such beauties to save my life lol x

  6. I've never tried making macarons but love the idea of a mat to make them all the same size - whoever thought of that is a genius!

    Jess xo


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