Raspberry Macarons
Parisian almond meringue shells with a glossy domed top and ruffled feet, sandwiched with tangy raspberry buttercream.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Sift ground almonds and 80g icing sugar twice through fine sieve, discarding lumps. Age egg whites 24 hours at room temperature. Soften 50g butter. Have all ingredients measured and ready.
Build 1
Whisk 40g egg whites and salt on medium speed until foamy. Gradually add 40g caster sugar, whisk to stiff glossy peaks. Whisk in pink gel colouring 10 seconds until combined.
Build 2
Fold half the almond-sugar mixture into meringue with spatula. Add remaining mixture and macaronnage: fold slowly pressing batter against bowl side until it flows like thick lava and a ribbon disappears in 10–15 seconds. Do not overmix.
Bake
Pipe 12 even 3cm discs onto parchment-lined trays spaced apart. Tap trays firmly 3 times to release air. Rest 30–60 minutes at room temperature until tops form dry skin. Preheat oven to 150°C. Bake one tray 13–15 minutes until shells rise with ruffled feet and lift cleanly from parchment. Cool completely on tray.
Build 3
While shells cool, beat 50g softened butter with 60g icing sugar 2 minutes until pale and fluffy. Beat in 2 tsp raspberry jam and 0.5 tsp freeze-dried raspberry powder until smooth.
Finish
Match cooled shells in pairs by size. Pipe small mound of buttercream onto half the shells and sandwich with other halves, pressing gently to push filling to edge. Refrigerate 24 hours to mature texture.
Plate
Arrange 3 macarons per person on serving plates. Serve chilled with crisp exterior and soft centre.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.