Young Weymouth chef George King is sharing his macarons recipe with Taste readers.

George, 21, is chef at gastro pub the King's Arms at Weymouth harbourside and has been cooking since a young age.

In 2015 he won a Cancer Research Best Baker award for his souped up Victoria sponge. George studied catering at Weymouth College and formerly worked at Mallams in Weymouth.

He said: "I've been doing patisserie for a while now and am now training people in it. I also specialise in high end bakery. I want to share my idiot-proof macarons recipe and knowledge with people."



100g icing sugar

100g ground almonds

2 medium eggs (whites only)

50g caster sugar

Choice of food coloring gel


125g softened butter (cubed)

150g icing sugar


Weight out 100g icing sugar and 100g ground almond. Mix together in a bowl. Sift through a fine strainer (teabag strainer works well) into a different bowl. Leave to one side.

Next using a hand mixer or kitchen mixer whip up 2 egg whites until Fluffy. Add 50g of caster sugar in 2 parts. (Now is when to add desired colour) once you have added your colour whip the mixture until "stiff peaks" form and you can hold over your head without worry. (Because we like to have fun!).

Your mixture is now at stiff peaks and we are now going to fold in 1 half of the almond/icing sugar mix with a silicon spatula or pallet knife.

Fold in a rolling motion until all is incorporated.

Now add remaining almond/icing sugar mix and fold again until fully incorporated (try not to beat too much air out).

Next step is to line a tray with greaseproof paper.

Spoon your meringue mixture into a piping bag and pipe mixture into a blob roughly 2 inches wide.

When your tray is full. Tap the tray lightly 2 or 3 times onto a flat surface and leave uncovered at room temp for 30 mins.

After 30 mins your macarons will have formed a light "film" over the top. They are ready for the oven. (Your oven should be at 130 degrees Celsius using a fan oven. Or 150 degrees calcius non fan) bake at above temperatures for 13-15 mins ( middle shelf of oven) until macaroons leave the tray with ease.



Put butter and icing sugar into a bowl together. ( add colour if desired) beat well with hand mixer or kitchen mixer until smooth. Spoon into middle of macaroon and pop another macaron (lid) on top.

You should now have picture perfect macarons!