Raspberry Macarons

Raspberry Macarons


4 people made this

A pretty pink colour these raspberry macarons are a family favourite. I made a double batch for a breast cancer fundraiser.


Serves: 10 

  • 1 pinch salt, to taste
  • 3 egg whites
  • 3 drops red food colouring, to taste
  • 175g almond meal
  • 1 3/4 cups (280g) icing sugar
  • 200g raspberry jelly

Preparation:20min  ›  Cook:13min  ›  Extra time:30min resting  ›  Ready in:1hour3min 

  1. In a bowl add a pinch of salt and egg whites then whisk until stiff. Add a few drops of red food colouring until you reach the desired colour.
  2. In a bowl mix the almond meal with the icing sugar. Stir this mixture into egg whites and mix until smooth and shiny.
  3. Line a baking tray with baking paper.
  4. Pour the batter into a piping bag then put about a spoonful of batter onto the baking paper at regular intervals. Set aside for 30 minutes.
  5. Preheat the oven to 150 degrees C.
  6. Bake the macarons in the oven for 13 minutes. Remove from the oven and cool.
  7. Add some raspberry jelly into a pastry bag then use to put a dollop onto the flat surface of a macaron then add a second macaron onto the jelly. The two should stick together.

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