Sweet Thai Chilli Macarons – Flora’s Revenge!

IMG_3408And so another series of Great British Bake Off has finished, the nation has finally finished mopping up those tears after Nadiya’s closing speech. A worthy winner from 3 impressive finalists, but part of me wishes Flora had made it through the semis. Also, her desire to plaster everything in sight with macarons was her downfall. This is my homage to Flora – savoury-sweet Thai Chilli Macarons. There is a more mainstream Lemon Macaron to follow…

I’m not the biggest fan of artificial flavours and colouring, which often plat a big part in macaron baking. That does tend to mean that my more ‘natural’ colours lack some of the vibrancy that people have come to expect. Feel free to add a little food colouring gel to the egg whites along with the sugar if that floats your boat.

Want to know what to do with all of those left over egg yolks?  Try my special Lemon Curd!

Makes 15-20


  • 150g Icing Sugar
  • 75g Ground Almonds
  • 2 tsp Sweet Paprika
  • 2 large Eggs – Whites only
  • a pinch of Salt
  • 35g Castor Sugar
  • a little red food colouring (optional)
  • 125g Mascarpone Cheese
  • a handful of Coriander Leaves, roughly chopped
  • 3 tsp Lime Juice
  • 5 drops Tabasco Sauce (or to taste), or something a little stronger
  • a pinch of Sea Salt
  • Thai Red Chilli Jelly


  • Sieve the icing sugar, paprika and around almonds to remove any lumps and set aside
  • In a clean bowl, whisk the egg whites and salt until soft peaks form
  • Add the sugar, a teaspoon at a time to ensure properly incorporated
  • Whisk hard until stiff white peaks form – the mixture should be smooth & shiny
  • Carefully fold in the almond & icing sugar mixture with a metal spoon until fully combined
  • Transfer to a piping bag and pipe into 4cm rounds on a sheet of baking parchment or silicon sheeting
  • Carefully lift the baking parchment about 30cm off the counter and drop – this will help to knock out some of the big air bubbles
  • Set aside for about 30 minutes until the rounds skin over.  Meanwhile preheat the oven to 160oC Fan
  • Bake for about 10 minutes, then set aside to cool whilst you prepare the filling
  • In a food processor blitz the coriander leaves until fine, along with the lime juice, sea salt and tabasco
  • Add the mascarpone and blitz until well mixed – the consistency should be thick but pipeable.  Transfer to a piping bag with a small (5mm) round nozzle
  • Pipe the mascarpone mixture around the edge of half of the macaroon shells, leaving a gap in the middle
  • Fill the gap with a little thai chilli jelly and top with another macaron shell

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