Cooking time: 10-12 minutes

Preparation time: 45 minutes


Serves: 4

Macaroons: 225 grams icing sugar. 125 grams ground almonds. 4 egg whites. 20 grams dry egg white. 25 grams caster sugar. Possible flavourings: Vanilla essence, raspberry essence, 20 grams cocoa powder sifted, 20 grams pistachio paste(not easy to find!)


Sift the icing sugar and ground almonds. Beat the egg whites and dry egg white until half risen, then add the caster sugar and beat until stiff. Add one of the flavourings (If you choose chocolate, sift the cocoa with the almond mixture) and beat until firm. Sprinkle the sugar and almond mixture onto the egg white mix and gently fold with a spatula or large spoon. Do not over mix. With a piping bag fitted with a small (1.5 - 2cm diameter) pipe, pipe small round shapes on a baking tray lined with baking paper (don't pipe them too closely as they will expand during cooking). Pre heat the oven to 180 degrees C. Leave the macaroons to 'croute' - meaning to form a light crust on the outside for around 10 - 12 minutes. Bake the macaroons for about 10 minutes until hard. To help with the separation, run a little cold water between the tray and the baking sheet. After 2-3 minutes you should be able to detach them easily. Let them cool down on a tray. Sandwich 2 halves together with jam, buttercream or chocolate ganache.

Whirlpool tips

This recipe was given to us by Eric Lanlard, patisserie chef to the stars, to help us celebrate our association with the Womens Tennis association. For more information about Eric, see To create the perfect tennis tea, as pictured, see also the recipes for Wimbledon Strawberry tarts and Shortbread Tennis Ball Biscuits.