Description
Raspberry Macarons are delicate and sweet meringue-based treats filled with luscious raspberry buttercream.
Ingredients
Scale
- 1 cup Almond flour
- 2 cups Powdered sugar
- 3 Egg whites
- 1/4 cup Caster sugar
- 1/2 cup Raspberry puree (fresh or frozen)
- 1/2 cup Unsalted butter
- 1 tsp Vanilla extract
Instructions
- Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Whisk egg whites until frothy; gradually add caster sugar until stiff peaks form.
- Sift together almond flour and powdered sugar; gently fold into the meringue mixture.
- Transfer batter to a piping bag and pipe small circles onto prepared sheets. Let sit for 30 minutes until they form a skin.
- Bake for 15–18 minutes, then cool completely before filling with raspberry buttercream.
Notes
- Ensure the egg whites are at room temperature for better volume.
- Let macarons sit before baking to prevent cracks.
- Store macarons in an airtight container in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 9g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg