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🍰 Crunchy Raspberry Macarons

285 kcal · 30 min · 4 servings

Crunchy Raspberry Macarons Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 140 degrees Celsius with fan.
  2. 2. Sift 150 grams of powdered sugar into a bowl.
  3. 3. Separate the eggs and save the yolks for another use.
  4. 4. Whip the egg whites with a pinch of salt until stiff.
  5. 5. Add the powdered sugar gradually and continue mixing until the mixture is thick and creamy.
  6. 6. Color the mixture with pink food coloring.
  7. 7. Gently fold in the ground almonds.
  8. 8. Fill the mixture into a piping bag or a freezer bag with a cut corner.
  9. 9. Pipe small round dots with a diameter of about 3 centimeters onto a baking sheet lined with parchment paper.
  10. 10. Bake the macarons for 12 to 14 minutes until they are light and crunchy.
  11. 11. Let the macarons cool on the baking sheet.
  12. 12. Beat the butter with the remaining powdered sugar until creamy.
  13. 13. Fold in the raspberry jam into the butter cream spoonful by spoonful.
  14. 14. Join two macarons each with half a teaspoon of the cream.
  15. 15. Serve the finished raspberry macarons as dessert.

Nutrition per serving