Making Macaroons with a Macaroon Pan

Macaroon PanMacaroons are sweet bite sized treats, perfect for serving after dinner, at parties, as wedding favours or as cute little gifts to give to your friends.  They can be quite tricky to make so any extra help is very welcome, which is why we have added the Macaroon Pan to our bakeware range.

Some people making their macaroons without the pan, but I’ve found the mixture can spread during baking which results in one big sticky mess!  It also means your macaroons will be the same shape and size as each other – making them practically perfect!

Our Macaroon Pan makes 24 macaroons, 12 once they have been sandwiched together.  To make macaroons you will need

  • 125g icing sugar
  • 125g ground almonds
  • 3 egg whites
  • 2 tbsp water
  • 110g caster sugar
  • food colouring of your choice
  • 150ml whipped cream or buttercream frosting

Start by preheating your oven to 170/C/325F/Gas 5 and preparing your Macaroon Pan by lightly greasing with cake release.

Place the icing sugar, ground almonds and half of the egg whites into a large bowl and mix into a paste.

Put the water and caster sugar in to a saucepan on a low heat and melt the sugar.  Then turn up the heat until the mixture turns into a syrup.

Whisk the remaining egg whites until stiff peaks form, then add in the sugar syrup whisking until the mixture is stiff and shiny.  Add in a few drops of food colouring (Coloured gel is better as it will not change the consistency of the mixture)

Tip this mixture into the almond paste mixture, stir gently until it becomes shiny and stiff again.

Divide your mixture into the holes in the Macaroon Pan.  You may find it easier to use an icing bag.  Do not over fill

Leave to stand for 30 minutes until a skin has formed over the top.  Then bake in the oven for 12 to 15 minutes with the door slightly open.

Remove from the pan immediately and leave to cool on baking parchment.

Sandwich together with a little whipped cream or frosting and serve.


Why not try different colours?  Separate your mixture and add different colourings before baking.  You can even try different flavours, try sandwiching together with jam or chocolate ganache or adding a few drops of flavouring to your mixture.  Experimenting is half the fun!


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