Raspberry Macaroons
Elevate your dessert game with these irresistible Raspberry Macaroons, a delicate French confection that's as elegant as it is delicious. These homemade treats feature perfectly crisp almond meringue shells with a soft, chewy center, expertly balanced with a luscious raspberry jam filling. Crafted with almond flour, powdered sugar, and whipped egg whites, this recipe achieves the ideal "lava consistency" batter for flawless macaroon feet and that coveted glossy finish. A touch of pink gel food coloring adds a stunning pop of color, making these macaroons a show-stopping dessert for any occasion. With step-by-step instructions for achieving professional results, you'll be mastering this classic patisserie favorite in no time. Serve these raspberry-filled delights as a sweet finale to a dinner party or package them as edible gifts everyone will adore. Perfect for macaroon lovers and baking enthusiasts alike!
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Ingredients
- 120 grams Almond flour
- 200 grams Powdered sugar
- 3 large Egg whites
- 50 grams Granulated sugar
- 1 pinch Pinch of cream of tartar
- 1 drop Pink gel food coloring
- 100 grams Raspberry jam
Directions
Step 1
Preheat the oven to 150°C (300°F) and line two baking sheets with parchment paper.
Step 2
In a food processor, pulse the almond flour and powdered sugar together until fully combined and finely textured.
Step 3
Sift the almond flour mixture into a large bowl to remove any lumps and set aside.
Step 4
In a separate, clean bowl, whisk the egg whites using an electric mixer until they become frothy. Add a pinch of cream of tartar and continue to whisk until soft peaks form.
Step 5
Gradually add the granulated sugar to the egg whites while whisking, one tablespoon at a time, until stiff peaks form.
Step 6
Add the pink gel food coloring to the whipped egg whites and gently fold to incorporate evenly.
Step 7
Carefully fold the almond flour mixture into the meringue in three batches, using a spatula and a gentle circular folding motion. Continue folding until the mixture forms a smooth batter and flows off the spatula in ribbons, known as the 'lava consistency.'
Step 8
Transfer the batter to a piping bag fitted with a round tip. Pipe 3-4 cm (1.5-inch) circles onto the prepared baking sheets, spacing them about 3 cm apart.
Step 9
Tap the baking sheets firmly against the countertop to release air bubbles, then use a toothpick to pop any remaining bubbles on the surface.
Step 10
Let the macaroons sit at room temperature for 30-60 minutes, or until a thin skin forms on the surface (you should be able to touch them without the batter sticking to your finger).
Step 11
Bake one tray at a time in the preheated oven for 13-15 minutes. The macaroons should develop a shiny surface and a signature 'foot' around the base.
Step 12
Allow the macaroons to cool completely on the baking sheet before carefully removing them.
Step 13
Match the macaroon shells by size and fill one side of each pair with a small dollop of raspberry jam, then sandwich them together gently.
Step 14
Store the macaroons in an airtight container in the refrigerator for at least 24 hours to mature before serving. Bring to room temperature before eating for the best texture.
Nutrition Facts
| Serving size | 569.5 grams (569.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1952 |
| Total Fat 60.00g | 77% |
| Saturated Fat 4.30g | 22% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 179mg | 8% |
| Total Carbohydrate 333.00g | 121% |
| Dietary Fiber 12.90g | 46% |
| Total Sugars 300.60g | |
| Protein 36.30g | 73% |
| Vitamin D 0IU | 0% |
| Calcium 267mg | 21% |
| Iron 5mg | 25% |
| Potassium 190mg | 4% |
Source of Calories