Makaroniki are Almond Macaroons

  • Did you know that wild almonds contain large amounts of hydrogen cyanide?
  • A mutation produced the sweet almond trees, which became domesticated.
  • These sweet almonds only contain a very small amount of hydrogen cyanide.
  • Macaroons have been made in Italy from the end of the 8th century.
  • By the 16th century they were being made in France.
  • The word macaroon comes from the Italian ammaccare – to crush and these biscuits are called amaretti in Italy.
  • In my Kuchnia Polska (classic recipe book from the 1950s) the recipe includes how to prepare and grind the almonds!


  • 175g ground almonds
  • 175g caster sugar
  • 2 egg whites
  • 2 to 3 drops of almond essence
  • Handful of flaked almonds or almond halves


  • Line 2 baking sheets with greaseproof paper.
  • Pre-heat the oven to GM2 – 150°C.
  • Mix the ground almonds with the sugar.
  • Add the drops of almond essence.
  • Whisk the egg whites till stiff.
  • Fold in the almond mixture with a metal spoon.
  • Place tablespoons of the mixture on the baking sheets.
  • Flatten them with the back of a spoon.
  • Add some flaked almonds on the centre.
  • Bake for 20 minutes.
  • Leave to cool on a wire rack.


Chocolate Macaroons

  • This is an English recipe, which is over a hundred years old.
  • These macarons were very popular in Edwardian England (1901 – 1910).


  • 2 egg whites
  • 85g ground almonds
  • 85g caster sugar
  • 85g grated dark chocolate
  • 30g ground rice


  • Pre-heat the oven to GM4 – 180°C.
  • Line 2 baking sheets with baking parchment.
  • Mix all the dry ingredients together.
  • Whisk eggs whites until stiff.
  • Gently fold in the dry ingredients until well mixed.
  • Roll tablespoon sized balls in your hands.
  • Place well apart on the baking sheets to allow for spreading.
  • Bake for around 20 minutes.
  • Do not over bake them.

Cake Plate – Dubarry – Crown Devon from the 1930s