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Christmas Pudding Macaroons

Made using the Silicone Macaroon Mould


    For the macaroons (makes 24)

    • 175g icing sugar
    • 125g ground almonds
    • 3 egg whites
    • 75g caster sugar
    • A few drops brown food colouring
    • 10 drops Lakeland Natural Christmas Pudding Flavour

    For the filling

    • 75g butter, softened
    • 150g icing sugar, sieved
    • 2 tsp milk
    • 8 drops Lakeland Natural Christmas Pudding Flavour

    To decorate

    • 100g white chocolate, melted
    • 60g Renshaw Green Ready to Roll Icing
    • 30g Renshaw Red Ready to Roll Icing


  1. Preheat the oven to 160°C/Gas 3 and place two Silicone Macaroon Moulds onto baking trays.
  2. Whizz the icing sugar and ground almonds in a food processor until very fine then sift into a bowl.
  3. Whisk the egg whites in a very clean bowl until soft peaks are formed then gradually whisk in the caster sugar until thick and glossy. Gently stir in the brown colouring and the 10 drops of Christmas Pudding Flavour.
  4. Using a spatula, gently fold half the almond and icing sugar mixture into the egg whites and mix well then add the remaining half. Cut and fold the mixture until shiny and thick then spoon into a piping bag fitted with a 1cm plain nozzle.
  5. Pipe small rounds of macaroon mixture into the moulds and gently tap the baking trays on the work surface a few times to help the mixture settle. Leave to stand at room temperature for 20 minutes to form a skin then bake for 16 minutes or until the macaroons feel firm and are slightly raised. Cool completely before removing from the moulds.
  6. To make the filling, beat the butter in a bowl until light and fluffy then add the icing sugar, milk and 8 drops of Christmas Pudding Flavour and mix until smooth. Sandwich the macaroon halves with the filling and give a gentle twist to bond them.
  7. To decorate, place the melted chocolate in a piping bag and allow to cool slightly then snip off the end to let the chocolate flow out and create the sauce effect on the Christmas puddings.
  8. Once the chocolate has set, roll out the green icing and cut out 56 holly leaves with a small holly leaf cutter. Stick 2 leaves onto each macaroon with a little cold water. Make tiny holly berries from the red icing and stick on with a little cold water.
  9. Tip: Leave the macaroons to cool completely before trying to remove them from the moulds or they will break.

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