Sweet treat recipes

We have some indulgent sweet treat recipes for you to try for your bake sale.

Alison’s salted caramel macaroons

Alison manages the GOSH shop where you can find all your Bake it Better extras including aprons, tea towels, cupcake holders and cake toppers!


For the paste:

  • 300g ground almonds
  • 300g icing sugar
  • 110g egg whites
  • 1 tsp. coffee
  • 1 tbsp. caramel colour/flavour
  • Yellow/orange food colour paste

For the meringue:

  • 110g egg whites
  • 300g caster sugar
  • 75g water

For the filling:

  • 170g Salted Butter
  • 340g Icing sugar
  • 2 tbsp. Dulce de Leche
  • Caramel to taste/colour

Preparation tips

  • You need good flat baking trays. Preferably 2 or 3 of them
  • Make yourself a template to pipe the macaroons on to. Get some baking/greaseproof paper and draw round a glass, or something to get the desired sized macaroon. I use 3.5cm for a nice small size. You can re-use the paper and it helps with achieving even spacing, aligning and size.
  • Extra baking parchment for each tray.
  • You need a sugar thermometer, to get the sugar syrup to the right temperature
  • I also use an oven thermometer to make sure the oven is at 180 C (my oven dial is inaccurate – yours might be more reliable)
  • Piping bags (2 if using disposable)
  • 1cm piping nozzle.


  1. Sift together the icing sugar and the ground almonds. If necessary, blitz the coarser nuts in a food processor to achieve a finer grain – this will make for a lighter macaroon.
  2. Combine the egg whites with the flavouring & colouring, make sure the coffee thoroughly dissolves in the egg whites.
  3. Add the liquid mixture to the dry sugar and almond mixture and then leave. No need to mix, just pour over and leave.
  4. Bring the water and the caster sugar to the boil. You will need a sugar thermometer for this bit to get the sugar syrup up to 118°. It usually takes at least 5 minutes for it to reach this stage.
  5. While the syrup is boiling, start whisking the remaining 100g of egg whites on a medium speed to soft peaks. 
  6. Once the syrup has reached temperature, slowly pour it into the meringue mixture, continually whisking as you go. The sugar syrup is extremely hot so if you do not keep whisking to incorporate air into the mixture, the egg whites will cook too quickly and will spoil the taste!
  7. Keep whisking until the mixture is cooler. It can take a while, maybe 5 minutes, so this is why a stand mixer is useful here as it does all the work for you. The mixture should be shiny, and stand in peaks.
  8. Once you have reached this stage, fold the whisked meringue mixture in to the sugar/almond mixture.
  9. You will need to fold it in very well – any seams of un-mixed meringue in the mixture will cause the macaroon to crack in the oven. This is the ‘macronage’ stage - do not be too frightened to ‘work’ the mixture – it should be thoroughly mixed and have a glossy sheen and be the consistency of cake batter.
  10. Now the mixture is ready for the piping bag. Put a peg or bag clip at the end of the nozzle to stop the mixture spilling out as you fill the bag – this makes for much less mess and more control of the bag and filling.
  11. Place your stencilled template under another sheet of baking parchment on your baking tray.
  12. Pipe the rounds of batter carefully over the round – try to stop just short of the outside of the circle as the batter will spread as it settles and cooks.
  13. Once your tray is filled with macaroons, sharply tap the tray on the counter, quite hard twice. This will get rid of any air bubbles that may cause the shells to crack in the oven, and also even out the mixture on the tray.
  14. Repeat the piping for the next tray(s) . If you don’t have enough trays for the whole mixture – keep the batter in the piping bag and wait until the first tray is out of the oven and cool before re-using it.
  15. Once piped, the macaroon shells need to sit for about 30 minutes to form a skin on the surface. This is what will help the little ‘feet’ of the macaroon to form. They should feel dry to the touch and not stick to your finger.
  16. Once they have rested, put them in the oven at 180°C for 12 minutes. Once in, quickly open and shut the oven door twice. This allows any steam to get out of the oven. They should peel away easily from the paper – this is when you know they are done. You don’t want them to colour or brown in the oven.
  17. Once out of the oven, allow to cool on the paper, then carefully peel them off. Arrange them one right side up and one right side down as this makes it easier for filling.
  18. For the filling, mix butter with the sugar, then add the Dulce de Leche and caramel colour.
  19. Carefully pipe the filling onto the up-turned shells and then top with the right-side up ones you previously laid out.
  20. Store in a sealed container in the fridge.

Becca’s bakewell tart

Bakewell tart
Becca works in the community events team at Great Ormond Street Hospital Children's Charity. She supports our amazing fundraisers with their events and manages Team GOSH funds.


For the pastry

  • 175g plain flour
  • 75g chilled unsalted butter (cut in to cubes)
  • 2-3 tbsp cold water

For the filling

  • 3 tbsp red cherry jam (you can also use raspberry jam but cherry is my favourite)
  • 125g unsalted butter
  • 125g caster sugar
  • 125g ground almonds
  • 1 free-range egg, beaten
  • ½ tsp almond extract
  • 50g flaked almonds

For the icing

  • 80g icing sugar
  • 2½ tsp cold water


  • To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
  • Roll out the dough on a lightly floured work surface and use to line a 20cm/8in tart tin. Leave in the fridge to chill for 30 minutes. This is really important. If you don’t chill the pastry first, you risk it ‘shrinking back’ in the oven.
  • Preheat the oven to 200°C/Gas 6/ (180°C fan).
  • Line the pastry case with foil and fill with baking beans. If you don’t have any you can use rice. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.
  • To make the filing, first spread the base of the tart generously with the jam.
  • Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the tart tin and sprinkle over the flaked almonds.
  • Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart with foil. This should prevent them burning.
  • Meanwhile, make the icing by sifting the icing sugar into a bowl and stirring in the cold water to make a thin paste. You can then transfer to a piping bag if you have one.
  • Once you have removed the tart from the oven, allow it to cool completely before piping the icing over the top, in an informal criss-cross pattern. If you don’t have a piping bag you can use a small spoon to drizzle the icing over the top of the tart.
  • Enjoy!