Christmas Macaroons

These festive Christmas macaroons are a stunning and elegant addition to any Christmas meal.
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Makes: 16
Prep Time: 40 mins plus 30 mins standing time
Cook Time: 15 mins

* 75g ground almonds
* 115g icing sugar
* 1 tsp ground mixed spice
* 2 large egg whites
* 50g golden caster sugar
* 1/2 tsp freshly grated nutmeg
* 1 tsp gold dragées

* 55g unsalted butter, softened
* juice and finely grated
* rind of 1/2 orange
* 1 tsp ground mixed spice
* 115g icing sugar, sifted
* 25g glacé cherries,
* finely chopped

1. Place the ground almonds, icing sugar and mixed spice in a food processor and process for 15 seconds. Sift the mixture into a bowl. Line two baking sheets with greaseproof paper.

2. Place the egg whites in a large bowl and whisk until they hold soft peaks. Gradually whisk in the caster sugar to make a firm, glossy meringue.

3. Using a spatula, fold the almond mixture into the meringue one third at a time. When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency.

4. Pour the mixture into a piping bag fitted with a one centimeter plain nozzle. Pipe 32 small rounds onto the prepared baking sheets. Tap the baking sheets firmly onto a work surface to remove air bubbles.

5. Sprinkle half the macaroons with the grated nutmeg and gold dragées, then leave at room temperature for 30 minutes. Meanwhile, preheat the oven to 160°C/325°F/Gas Mark 3.

6. Bake in the preheated oven for 10–15 minutes. Cool for ten minutes, then carefully peel the macaroons off the greaseproof paper. Leave to cool completely.

7. To make the filling, beat the butter and orange juice and rind in a bowl until fluffy. Gradually beat in the mixed spice and icing sugar until smooth and creamy.

8. Fold in the glacé cherries. Use to sandwich pairs of macaroons together.


Recipe adapted from A Year Full Of Recipes, £25. Visit

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