300g tant pour tant (equal quantities of ground almonds and icing sugar)
110g Clarence Court Burford Brown egg whites divided into 2 x 55g
55g water
165g sugar
Wilton food colouring of choice


125g butter, softened
250g icing sugar
1 cap vanilla extract
any flavouring of your choice


Preheat oven to 160C.

For the macarons; mix 55g of egg white with the 300g of tant pour tant and food colouring if using.
Put the sugar and water in a pan and simmer, not stirring, until reaches 120C.
Beat the other 55g of egg white to soft peaks and when the sugar syrup reaches temperature slowly pour the hot syrup over the egg whites whilst beating (Italian meringue).
Fold the tant pour tant mix into the meringue and spoon into your piping bag with the desired nozzle in place.
Pipe into macaron halves.
Leave the macarons for approximately 45 minutes until the tops are dry to touch.
Bake for 10-12 minutes, with the door held ajar with a tea towel, until when touched they hold their shape.

For the buttercream; beat all the ingredients together. Then add any flavouring of your choice.

Pipe the buttercream between 2 macaron halves, and sandwich together. Yum yum!

Check out our Macaron Masterclass to learn top tips on making the best macarons possible! Click here.