Raspberry Macaron

Delicate, elegant, and bursting with flavor, these Raspberry Macarons are a show-stopping pâtisserie classic you can make at home. Featuring irresistibly crisp almond meringue cookies with a soft, chewy center, these pink-hued treats are perfectly paired with a luscious raspberry ganache filling made from fresh raspberry puree, creamy white chocolate, and a hint of butter for richness. With step-by-step instructions for mastering the art of French macarons, from achieving glossy, stiff peaks in your meringue to attaining that signature lava-like batter consistency, this recipe is designed to guide bakers of all levels. Ideal for special occasions or gifting, these raspberry macarons are a sophisticated dessert that will impress anyone lucky enough to try them.

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 24

Ingredients

• 100 grams Almond flour
• 100 grams Powdered sugar
• 100 grams Egg whites
• 100 grams Granulated sugar
• 25 milliliters Water
• 2 drops Pink food coloring
• 100 grams Puree of fresh raspberries
• 200 grams White chocolate
• 100 milliliters Heavy cream
• 20 grams Unsalted butter

Directions

Step 1

Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.

Step 2

Sift the almond flour and powdered sugar together into a large mixing bowl to remove any lumps.

Step 3

In a clean, grease-free bowl, add half of the egg whites (50 grams) and mix them into the almond flour and powdered sugar mixture to form a paste.

Step 4

In a small saucepan, combine the granulated sugar and water and heat until the sugar dissolves. Continue to heat until the syrup reaches 240°F (115°C), then remove it from the heat.

Step 5

In another clean bowl, begin whisking the remaining egg whites (50 grams) until they form soft peaks. Gradually pour in the hot sugar syrup with the mixer on low speed, then increase the speed and whisk until you achieve stiff, glossy peaks. Add the pink food coloring.

Step 6

Fold the meringue gently into the almond paste, ensuring the mixture has a flowing lava consistency.

Step 7

Transfer the mixture to a piping bag fitted with a round nozzle. Pipe 1.5-inch (3.8 cm) circles onto the prepared baking sheets, spacing them about 1 inch apart.

Step 8

Tap the baking sheets firmly on the counter to release any air bubbles and let them sit at room temperature for 30 minutes until a skin forms on the surface.

Step 9

Bake one tray at a time for 12-15 minutes, until they can be lifted from the parchment. Let them cool completely before filling.

Step 10

For the raspberry ganache filling, melt the white chocolate in a heatproof bowl over simmering water.

Step 11

In a separate saucepan, heat the heavy cream until just about to boil, then pour it over the melted chocolate. Stir gently until smooth and combined.

Step 12

Add the raspberry puree and softened butter to the ganache, mixing until smooth and fully incorporated. Allow to cool until thick enough to spread.

Step 13

Pair up the cooled macaron shells by size and spread or pipe a small amount of raspberry filling onto one shell and sandwich with the other.

Step 14

Store the filled macarons in an airtight container in the refrigerator for 24 hours to allow the flavors to meld before serving at room temperature.

Nutrition Facts

Serving size	845.5 grams (845.5g)

Amount per serving	% Daily Value*
Calories	3002

Total Fat 165.40g	212%
Saturated Fat 72.20g	361%
Polyunsaturated Fat 0.00g
Cholesterol 186mg	62%
Sodium 346mg	15%
Total Carbohydrate 354.00g	129%
Dietary Fiber 17.20g	61%
Total Sugars 324.90g
Protein 45.30g	91%

Vitamin D 0IU	0%
Calcium 651mg	50%
Iron 5mg	27%
Potassium 892mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.2%

Protein: 5.9%

Carbs: 45.9%