Juliet Sear's macarons

Juliet Sear's macarons recipe by Juliet Sear for Clarence Court Eggs. Take your afternoon tea up a gear with these delicate teatime treats...

Brought to you by Clarence Court

Juliet Sear's macarons recipe by Juliet Sear for Clarence Court Eggs

Take your afternoon tea up a gear with these delicate teatime treats... Juliet Sear's macarons are both beautiful and delicious.

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  • 120 ml Clarence Court Old Cotswold Legbar egg white
  • 150 g ground almonds
  • 160 g icing sugar
  • 150 g caster sugar
  • 1 tsp vanilla paste
  • 60 ml water
  • a touch of food colouring
  • 100 g raspberry jam
  • 300 g dark chocolate
  • 150 ml double cream
  • 1 free-range egg white, for brushing
  • mixed pressed edible flowers


Preheat the oven to 170°C/Gas Mark 3 and prepare the baking tray – pop a macaron template under parchment paper if you have one.
In a food processor, pulse the ground almonds and icing sugar until fine, then sieve. Put the almond mixture in a bowl, then add half an egg white to form a paste. Drop in a hint of food colouring if you’d like to colour them.
Place the remaining egg white into a clean bowl (or stand mixer).
Put the caster sugar and water into a pan and bring to the boil. Once the sugar starts to boil and the temperature is about 100°C/212°F, whisk the egg white into stiff peaks.
When the sugar syrup reaches 115°C/239°F, slowly pour it into the egg white while whisking at medium speed, until it’s all incorporated.
Continue whisking for 5-10 minutes until the egg white turns thick and glossy.
Add a spoonful of egg meringue mix to the almond mix to loosen, then use a spatula to fold in the rest of the meringue.
Pour the macaron mixture into a piping bag with a round nozzle and carefully pipe onto your tray.
Once you’ve piped the entire tray, bang the tray firmly on the surface to get rid of any air bubbles.
Leave the macarons to skin over for 30-40 minutes before baking.
Bake for 7 minutes, then open the oven to release the steam and bake for another 7-8 minutes. Once baked, transfer onto a wire rack.
Brush a little egg white on top of the shells, then stick on your pressed flowers (it’s best to do this when they’re warm to dry the egg white).
While the shells are cooling, make the chocolate ganache by heating the cream until just boiling, then pour over the chopped chocolate. Mix well until the chocolate has melted into the cream, then cool for 20-30 minutes until it’s a pipeable consistency.
Once everything is ready, pour the ganache into a piping bag and pipe a ring around the edge of the plain shell.
Drop a spoonful of jam in the middle and pop on a floral shell, gently pressing down until the filling starts to ooze out around the edge.
Decorate as you wish, serve and enjoy!

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