Description
Crispy on the outside, chewy on the inside, these raspberry macarons are little bites of elegance filled with fruity sweetness. Perfect for special occasions or a fun weekend bake.
Ingredients
Scale
- 1 cup almond flour (finely ground)
- 1 3/4 cups powdered sugar
- 3 large egg whites (at room temperature)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Raspberry jam (for filling)
- Optional: pink food coloring
Instructions
- Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Sift together almond flour and powdered sugar into a bowl.
- In a stand mixer, beat egg whites with cream of tartar until frothy, then slowly add granulated sugar and continue whipping to stiff peaks.
- Fold dry ingredients into the meringue gently, adding food coloring if desired, until the batter flows like a ribbon.
- Pipe 1.5-inch rounds onto baking sheets, spacing about 1 inch apart.
- Tap trays to remove air bubbles and let sit for 30 minutes to form a skin.
- Bake for 15–18 minutes, until shells are firm and lift easily.
- Cool completely, then sandwich with raspberry jam filling.
Notes
Add a touch of raspberry extract to the batter for more flavor. Let macarons sit in the fridge a day before serving to enhance the texture and taste.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 60
- Sugar: 7g
- Sodium: 5mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: raspberry, macarons, French dessert, baking, sweet treat