Macaroons Recipe by Mary Berry – Almond Biscuits With Snap and Chew

Why This Recipe Works

Mary Berry’s almond macaroons are old-school British baking – quick to mix, easy to portion, and they set with a glossy crackle. No fancy kit. No syrup stages. You whisk egg whites, fold in ground almonds and sugar, then bake on rice paper or baking parchment. Some editions include a spoon of semolina or ground rice for extra bite – a very Mary touch.

And yes, these are macaroons, not macarons. Different bakes. Macaroons are rustic almond (often coconut) drops. Macarons are the smooth French sandwich shells. If you’ve mixed them up before, you’re in a very large club.

Ingredients – and Why They Matter

• 2 large egg whites, room temperature – lift and structure when whipped.
• 175g caster sugar – dissolves fast, helps the shell set.
• 100g ground almonds (very fine) – the crumb and flavour.
• 25–30g semolina or ground rice (optional, Mary-style) – light crunch, better chew.
• A few drops almond extract (optional) – go easy; it’s strong.
• 8 blanched almonds, halved – the classic garnish.
• Rice paper or baking parchment – for easy release; rice paper gives that bakery look.

Note on sources: multiple cook-throughs of Mary Berry’s “Baking Bible” list the same core formula – egg white, caster sugar, ground almonds, plus a little semolina/ground rice. That’s the pattern we’re following here.

Step-by-Step Method

1. Heat the oven to 150–160°C (130–140°C fan). Line two baking trays with rice paper or non-stick parchment. If using rice paper, trim later around each biscuit.
2. Whisk the whites to soft peaks – they should hold lines but still flop a little. Stiff peaks make the mix dry and the biscuits tough.
3. Fold in the caster sugar, ground almonds, and (if using) semolina/ground rice. Add a drop or two of almond extract. The mixture will be sticky and spoonable.
4. Dab and top: Spoon heaped teaspoons onto the trays, spacing well. Press a halved almond into each. Lightly brush tops with a touch of leftover egg white for sheen – not a bath, just a glaze.
5. Bake for 20–25 minutes until light gold at the edges. They will feel soft straight out of the oven; they firm as they cool.
6. Cool and lift: Leave 5 minutes, then move to a rack. If you used rice paper, snip around each biscuit once cool.

Honestly, that’s it. No piping needed unless you fancy it.

Why These Moves Matter

• Soft peaks keep moisture in – crucial for chew. Under-whipped whites give puddles; over-whipped whites collapse.
• Fine almonds beat coarse meal. Large bits make the texture gritty and the domes crack too hard.
• Semolina/ground rice is optional but clever – the bite is better, and several Mary-derived bakes use it.
• Rice paper vs parchment: rice paper is traditional for macaroons and avoids sticking; parchment is fine if it’s truly non-stick.

Make It Yours (Without Wrecking the Structure)

• Cherry-topped: swap the almond halves for glacé cherries – very bakery-counter.
• Chocolate-dipped: once cool, dip bases in melted dark chocolate and set on parchment.
• Citrus hint: a small pinch of finely grated orange zest in the mix.
• Gluten-free as written: there’s no wheat flour; check your semolina/ground rice choice if you need to keep it GF.

Keep the ratios. Change the finishing notes, not the bones.

Troubleshooting – Quick Table

Storage, Freezing, Serving

• Room temperature: airtight tin, up to 5 days.
• Fridge: they soften a touch; still fine within a week.
• Freezer: freeze in layers with parchment, up to 2 months. Thaw at room temperature – do not reheat or you’ll dry them out.
• Serve with: espresso, strong tea, or as a small sweet on a dessert plate.

A Word on Names – Macaroon vs Macaron

If someone asks for “Mary Berry macarons”, they mean the French sandwich shells. That’s another discipline – meringue, macaronage, resting, ruffled “feet”. These macaroons are the older almond (often coconut) cousins – simpler, faster, less fussy. Different treats. Both good. Just don’t cross the streams.

Why I Rate This Method

It’s the right kind of simple. No condensed milk. No whisking to marble-statue stiffness. The result is what you actually want – a thin crackle outside, soft almond middle, a clean top with a single nut. It’s also faithful to the British macaroon tradition you’ll see echoed across reliable cookbooks and cook-throughs of Mary’s bakes. Possibly not glamorous enough for social media. Definitely good enough for your biscuit tin.