{"id":333928,"date":"2025-12-08T00:46:42","date_gmt":"2025-12-08T00:46:42","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/english-macaroons-phils-home-kitchen\/"},"modified":"2025-12-08T00:46:42","modified_gmt":"2025-12-08T00:46:42","slug":"english-macaroons-phils-home-kitchen","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=333928","title":{"rendered":"English macaroons \u2013 Phil’s Home Kitchen"},"content":{"rendered":"


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Classic English macaroons: chewy, intensely almondy and with natural cracks and holes along the surface. Rustic but sublime!<\/span>
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English macaroons<\/em> are a very different beast to the more elegant<\/span>\u00a0French macarons<\/a>, and are so much easier and quicker to make. They have a real charm of their own and are a taste of my childhood baking journey!
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\n\t\t\t\t\"Macaron,<\/a>\n\t\t\t<\/div>
\n\t\t\t\tMacarons
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\n\t\t\t\t\"Macaroon,<\/a>\n\t\t\t<\/div>
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These macaroons are, I think, especially great at Christmas, as they give <\/span>a gloriously sticky marzipan vibe. You can even add some festive flavours such as finely chopped dried cranberries to the mixture, a grating or two of orange zest or even a little cinnamon (no more than half a teaspoon!) if you wish.<\/span><\/p>\n

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\n\t\t\t\t\"Macaroon,<\/a>\n\t\t\t<\/div>
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Years ago I made what was apparently a social faux pas<\/i> in a restaurant while being served French macarons with the coffee at the end of the meal. Now I referred to them as \u201cmacaroons\u201d\u2026\u2026oops!<\/span><\/p>\n

The waiter, bristling with petulant superciliousness, exclaimed \u201cthey are macaron<\/i>s, sir\u201d. \u00a0All done with a guttural pronunciation that could well have been from an episode of \u2018Allo, \u2018Allo!<\/i><\/span><\/p>\n

That told me!<\/p>\n

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\n\t\t\t\t\"Macaroon,<\/a>\n\t\t\t<\/div>
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Rice paper on the bases?<\/h3>\n

You can simply use a double sheet of greaseproof for the tins: having 2 layers helps prevent the bases getting too dark. If the baked macaroons are then left to cool fully on the tins while still on their greaseproof, they will be able to be removed easily with the help of a palette knife being run underneath.<\/p>\n

However, you can use edible rice paper, but as the rice paper is prone to getting too dark, it is best place this onto greaseproof too to protect the underside slightly. Once the macarons have been baked and cooled, you can simply cut around the bases of the macaroons.<\/p>\n

Nutty variations<\/h3>\n

While almonds are traditional, I have made these many times with different nuts: walnuts and pistachios work really well, as does a mixture of nuts. But the inclusion of the almond extract really adds a flavour kick.<\/p>\n

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\n\t\t\t\t\"Macaroon,<\/a>\n\t\t\t<\/div>
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Storage<\/span><\/p>\n

Baked macaroons keep well in an airtight container for a week or so, but they \u2013 and indeed the batter itself \u2013 can also be frozen.<\/span><\/p>\n

Using macaroons in other dishes<\/span><\/p>\n

Macaroons are excellent used in desserts such as<\/span> St \u00c9milion au Chocolat.<\/a><\/p>\n

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\n\t\t\t\tSt \u00c9milion au Chocolat
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They also make a fabulous alternative to a sponge base for trifles and the like: wonderful when doused in rum, sherry, Amaretto and the like!<\/p>\n

Recipe: English macaroons \u2013 makes about 15<\/span><\/p>\n

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\n\t\t\t\t\"Macaroon,<\/a>\n\t\t\t<\/div>
\n\t\t\t\tEnglish macaroons
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