Galton Blackiston's glitter macarons recipe

1. First sift the icing sugar and almonds into a bowl. Your little helpers can easily get involved with this step.
2. Set up a food mixer with a whisk attachment and add the egg whites. Whisk to medium peaks. Slowly sprinkle in the caster sugar and keep whisking until stiff and glossy – the kids will be surprised to see how the mixture transforms before their eyes.
3. Spoon a small amount of meringue into another bowl, add the vanilla extract and stir to combine. Gently fold the remaining meringue into the mix so the vanilla flavour is incorporated throughout the meringue.
4. Gradually add the almond and sugar mix into the meringue, folding it in as you go. When all is incorporated and the mixture is smooth, add to a piping bag fitted with a plain 5mm nozzle.
5. Line a baking sheet with nonstick baking paper and pipe 5cm circles of the macaron mix onto the paper – older kids should be able to get the hang of this step with a little guidance; you could draw circles on the paper as a template for them. Leave the meringues for 10–15 minutes to allow the surface to form a dry skin.
6. Preheat the oven to Gas Mark 1/2, 120°C, fan 100°C. Bake in the oven for around 15 minutes, until the macarons are cooked through.
7. When cooked, transfer the macarons to a wire rack and allow to cool.
8. Place the lemon curd and mascarpone in a bowl and stir to combine. Sandwich the macaron discs together with a small blob of the mixture. Get the kids to sprinkle the glitter over the macarons to make them shimmer. Store in an airtight container in the fridge for up to 3 days. If they’re a gift, present them in a gift box, as in the image.

See more Christmas baking for kids