Description
Delicate French confections with a sweet and tangy raspberry filling, enrobed in a crispy shell.
Ingredients
Scale
- 1 cup powdered sugar
- ½ cup almond flour
- ¾ cup egg whites
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- A few drops of pink food coloring (optional)
- ½ cup fresh raspberries or raspberry puree
- ½ cup white chocolate chips
- ¼ cup heavy cream
- 2 tablespoons butter
Instructions
- Preheat your oven to 300°F (150°C).
- Line two baking sheets with parchment paper or silicone mats.
- Sift together powdered sugar and almond flour into a bowl.
- Whisk egg whites in a separate bowl until soft peaks form.
- Gradually add granulated sugar while whisking until stiff peaks form.
- Fold the sifted mixture into the whipped egg whites.
- Add a few drops of pink food coloring if desired.
- Transfer the batter into a piping bag.
- Pipe small circles onto the baking sheets.
- Rest the macarons for 30-45 minutes until tops are dry.
- Bake for 15-18 minutes.
- Cool the macarons completely on the baking sheet.
- Warm raspberries in a saucepan and strain for puree.
- Heat heavy cream in another saucepan and mix in white chocolate and butter.
- Combine the raspberry puree into the chocolate mixture.
- Pipe filling onto one macaron shell and sandwich with another.
- Chill in the refrigerator for at least 24 hours before serving.
Notes
For best results, weigh your ingredients and use a silicone mat for uniform shapes.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 8g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg