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September 2, 2015

Happy Birthday Mummy

I finally got to make mummy something she has been asking for the longest time.  Macaroons.  These are not the dainty ones in french patisserie, but like the chunky ones you can buy at ‘Holland & Barratts’.   They are still just as delicious and mummy was satisfied so I was happy.  I will have to do more practice but I am glad I was able to make mummy one of her favourite snacks.  I personally think these macaroons would taste better with coconut but regardless Mary Berry still provided a nice recipe.  These are very delicate to make so be patient and calm when whisking.

This recipe was taken from Mary Berry’s Baking Bible (BBC Books, 2009).



2 large egg whites, almond flakes 100g ground almonds, 175g caster sugar, 25g semolina, a few drops of almond extract.


  1. Line baking trays with baking parchment.
  2. Put the egg whites into a bowl and whisk until they form soft peaks.
  3. Gently fold in the ground almonds, sugar, semolina and almond extract.
  4. Spoon the mixture in tsps on prepared baking trays.
  5. Smooth out with the back of a spoon.
  6. Put almond flakes 1 -2 in the centre of each.
  7. Bake in a pre heated oven at 130 degrees C for 20 – 25 minutes, or until they are a pale golden brown.
  8. Leave to cool on the trays for a few minutes then lift off and leave to cool on a wire rack.

From → Baking, Snacks

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