A delicious recipe using Baxters Signature Orange Curd - simply divine!

Print this recipe

Baxters Approved Macaroons image


  1. Blitz icing sugar and ground almonds in a food processor until very fine. Sieve to make sure any larger pieces are removed.
  2. Using an electric whisk, mix the egg whites until stiff then add the caster sugar one tablespoon at a time until fully incorporated.
  3. At this stage add colouring and a large tablespoon of the curd.
  4. Fold the sieved almond mix into the meringue in two stages.
  5. When folding in it's crucial to get the correct consistency to avoid cracking or bumps. When you leave a trail in the mix with a spoon it should slowly disappear.
  6. Pipe onto a tray lined with grease proof paper to about the diameter of £1 coin. Bang the tray against the table to disperse any trapped air and leave to rest on the tray for 30 minutes to form a skin.
  7. Preheat oven to 160 degrees centigrade and bake in the middle fir about 12 minutes or until sound hollow when tap on bottom.
  8. Cool on the tray.
  9. To finish, sandwich with the Orange Curd.

Comments (0)

Login to add comments

    Be the first to write a review...