March 13, 2013

As you might already know, St Patrick's day is coming up. It's a big holiday here in Ireland and people go all out with decorations, outfits and food! I was thinking of a fun, delicious, low calorie recipe I could do for St Patrick's day this year and I came up with these green French Macarons!

I used this recipe for basic macarons and kept it simple for the filling by using Nutella. It can be a bit tricky to make macarons, so I also used this recipe as a guide, which is very detailed and has a lot of pictures included of how everything should look. 

There are a lot of recipe's out there, but most of them use Almond flour. It is very hard to find Almond flour for me here in Ireland and it's also very expensive. The recipe I used uses ground almonds which I think is a lot better because it's available in my local supermarket and a lot cheaper.

To get the green colour, I just used some of the Goodall's green food colouring. The colour fades a bit in the oven, so I used about 6 drops of it. 

French Macarons (St Patrick's Day style)


  1. 175g icing sugar
  2. 125g ground almonds
  3. 3 large free-range egg whites
  4. 75g caster sugar
  5. Food colouring (optional)
For the filling


  1. 1. Preheat the oven to 160°C/fan140°C/gas 3. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.
  2. 2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point you can stir in the green colouring, a drop at a time)
  3. 3. Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.
  4. 4. Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.
  5. 5. After the macaron shells are cooled down, put a generous amount of Nutella on the bottom half's and then just sandwhich them together.
  6. That's it! It takes a little bit of time and practise, but I think it's a delicious treat and definitely worth it!
What do you think of this recipe? Do you like Macarons?


  1. Anonymous13.3.13

    Yumm!! These look very interesting and the nutella makes for a yummy centre! Will definately have to try these!


    1. Thank you! You definitely should give it a try :)

  2. Anonymous13.3.13

    These look so delicious and cute!

    1. Thanks! They were delicious :) Even my dad liked them and he never likes sweet things!