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Strawberry Macarons

Strawberry Macarons




20 mins




Strawberry Macarons


Pretty pink macarons filled with strawberry jam and a smooth vanilla buttercream. Perfectly moreish!

made using

Icing Sugar

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For the macaron shells

Step 1

Draw circles about 2” across on two pieces of baking parchment. Flip it over and lay them on two baking trays. Set aside.

Step 2

Using a food processor, whizz up the ground almonds and Tate & Lyle Icing Sugar until fine and no lumps remain. Sift this mixture twice into a mixing bowl, discarding any larger bits remaining in the sieve. Set the bowl aside.

Step 3

In a separate bowl, or using a stand mixer with a whisk attachment, whisk the egg whites with the lemon juice until it is foamy. Turn the speed to a medium-low and add in the Tate & Lyle Caster Sugar one tablespoon at a time until all the sugar has been incorporated and the mixture is soft and pillowy. Add in the food colouring.

Step 4

Turn the speed of the mixer up to medium-high and whisk until the egg white mixture reaches stiff peaks, about 4-5 minutes.

Step 5

Add in half the sifted almond mixture and fold in very gently. When almost combined, add the remaining almond mixture and fold in gently, making sure to scrape the bottom of the bowl.

Step 6

Continue to gently fold the macaron mixture evenly until it drips lazily from the spatula, forming a V shape as it falls. It should be smooth and still a little stiff, not too runny, like slow moving lava. Transfer to a piping bag fitted with a round nozzle.

Step 7

Pipe little blobs of mixture in the four corners of the baking trays and use to secure the baking parchment to the baking trays. Pipe rounds of macaron mixture using the circles drawn on as a guide. Once you have piped one tray, bang it a couple of times on a worktop, then use a toothpick or skewer to pop and smooth out any air bubbles.

Step 8

Leave the mixture on the side to form a skin so you can run your finger gently across it without disturbing the top. This can take anything from 20-60 minutes depending on the temperature and humidity of your room.

Step 9

Preheat the oven to 160C/320F. Once the macaron shells have formed a skin, bake them in the preheated oven for 20 minutes until baked through. Check by gently pushing the side of a macaron shell. If it moves a little, bake it for a couple more minutes and check again. It should not move at all once baked. Remove from the oven and leave to cool on the tray.

For the filling and decoration

Step 1

Make the buttercream for the filling. Beat the butter until pale and fluffy, then add in the Tate & Lyle Icing Sugar in two batches, mixing together until smooth. Add in the vanilla and enough cream to get a soft piping consistency. Beat until fluffy, then transfer to a piping bag fitted with a small round nozzle. Set aside.

Step 2

Place some jam into another piping bag fitted with a small round nozzle and set aside.

Step 3

Drizzle a little melted white chocolate on half the macaron shells, then release from the parchment paper.

Step 4

Take an undecorated macaron shell and pipe a ring of buttercream a little in from the edge. Fill the middle of the buttercream ring with jam, then top with a decorated macaron shell. Gently press the shells together to evenly spread the filling to the edges. Chill the assembled macarons for 24 hours and enjoy!

Ingredients – 6 items



For Macaron Shells

Ground almonds

100 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

100 g

Egg whites

65 g

Lemon juice

1/4 tsp
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

60 g

Few drops of good quality pink food colouring

For the filling and decoration


Unsalted butter

150 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

300 g

Vanilla extract

1 tsp

Double cream

1 tbsp

Strawberry jam

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Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:


For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry


For the Kimchi:
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-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
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For the Kimchi Pancakes:
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-Add half of the sliced spring onions to the mix.
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-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
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See the recipe below:


220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

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250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree


(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

- Grease and line two 20cm cake tins with baking parchment.

- For the strawberry puree, have strawberries then add to a pan with the water and sugar. Cook over medium heat for approximately 7 minutes until the strawberries begin to break down. Remove from the heat and puree with a stick blender and cool.

- For the cake, cream the butter and caster sugar until light and creamy, whisk in the eggs one at a time, and carefully fold in 90g of the cooled strawberry puree and 2/3 drops of pink food colouring. Add the sieved flour, which has had the baking powder, added.

- Divide the mix between the two tins and bake for approximately 20 minutes or until a skewer comes out clean when inserted into the middle of the sponge. Allow to cool in the tins for 1 hour.

 - Meanwhile, make the filling and frosting by mixing the sieved icing sugar and butter together, introducing the remaining strawberry puree and mixing well. If you prefer a brighter pink you can add 1-2 drops of pink colour to enhance.

- Once mixed well, add in the cream cheese until the mix is evenly incorporated. Leave to settle for 30 minutes before using.

- Sandwich the centre of the cakes together with a little of the filling. Use the remainder for the top and sides of the cake, with a small palette knife to create a finish of your choice.

- Decorate with any remaining strawberries!
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750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.


Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
Place two saucers in the freezer to test the set point of the jam later.
Place the strawberries in a heavy based large saucepan with the lemon juice on a low heat until all the sugar grains have dissolved.
When all the grains have dissolved turn up the heat and boil for 10 minutes or until the temperature of 105c is reached if you have a jam thermometer. If you don’t have a thermometer, spoon a little jam onto one of the frozen saucers if the jam wrinkles after a minute this is a sign it is setting. If it is not appearing set, re-boil for a few more minutes and re-test until set point is reached.
Use a spoon to remove any scum leave to settle out for 5 minutes.
Spoon into sterilised jars.


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