Our recipes are created by award-winning chefs and nutritionists.
Making your own macarons may seem like a challenge, but they're actually surprisingly simple. Learn how to make mouthwatering mocha macarons with creamy café latte ice cream in just seven steps with our easy dessert recipe.
Sift 100g (3½oz) ground almonds, 150g (5oz) icing sugar and 10g (½oz) cocoa powder into a large mixing bowl. If there are any large pieces of almond left in the sieve, press them through using the back of a spoon or rubber spatula.
Put 2 large egg whites into a clean mixing bowl along with ¼ tsp cream of tartar. Whisk for 30 seconds or until foamy, using an electric hand whisk. Gradually add 30g (1¼oz) caster sugar and continue to whisk for another minute or so until the mixture forms firm peaks.
Add the sifted dry ingredients to the egg whites all at once and carefully fold the two together using a rubber spatula. Fit a piping bag with an 1cm (½in) round nozzle and fill with the macaron mixture.
Preheat the oven to gas 3, 170°C, fan 150°C. Pipe 8 x 7cm (3in) circles onto a baking tray that has been lined with non-stick baking paper or a silicone mat. Leave a good amount of space between each macaron as they will spread a little. If there is a peak to the macarons, press down lightly with a damp finger. Set aside for around 25 minutes for the macarons to dry out.
Put the baking tray into the oven and bake the macarons for 25 minutes. Remove and allow to cool for at least 20 minutes, then transfer to a wire rack using a palette knife or spatula. Allow to cool completely. Take 1 x 500ml tub caffé latte ice cream out of the freezer to soften.
Lay 4 macarons flat-side up and put a large scoop of ice cream on each one. Put a macaron on top of each (domed side up) and press down gently to create the sandwiches.
Put the macarons on a serving plate and dust with a little extra cocoa, if you like, to serve.
Calories 739kcal (37%), sugar 77.6g (86%), fat 42.2g (60%), saturates 17.7g (89%), salt 0.33g (6%), based on 4 servings.