Raspberry Macarons - French
Calories: 17
Adjust Servings Here: 26 Cookies
Description
These raspberry macarons are a delightful combination of crisp almond shells, tangy raspberry filling, and creamy Swiss meringue buttercream. Each bite offers a burst of fruity flavor and a perfect balance of sweetness and tanginess. With their vibrant color and exquisite taste, these macarons are a treat for both the eyes and the palate.
Ingredients
Macaron Shells
- 100 g (3 large) Egg whites about 3 large eggs (weigh for accuracy)
- 100 g (½ cups) Granulated sugar
- 100 g (¾ cups) Powdered sugar
- 100 g (1 cups) Almond flour
- A pinch of salt
- Pink/Rose Pink gel food coloring a few drops (not liquid)
Mascarpone Filling:
- 125 g (4 oz) Mascarpone cheese
- 50 g (½ cups) Powdered sugar
- ½ tsp Vanilla extract
- 60 ml (¼ cup) Heavy cream cold
Center filling
- 50 g (3 tbsp) Raspberry jam (thick or seedless preferred)
Instructions
- Prep Ahead - Pulse the almond meal and powdered sugar in a food processor for a few seconds. Sift them twice. Line baking trays with parchment or silicone mats. Prepare piping bags for both the shells and filling.100 g Powdered sugar , 100 g Almond flour
- Make the Meringue - Whip egg whites + pinch of salt until foamy. Slowly add granulated sugar; continue whipping until stiff, glossy peaks form (8–10 minutes). Add a few drops of pink or rose pink gel color and whip just until the color is combined.100 g Egg whites , 100 g Granulated sugar , A pinch of salt, Pink/Rose Pink gel food coloring
- Macaronage - Fold sifted almond/powdered sugar into the meringue. Mix until batter flows in thick ribbons and you can form a figure-8 without breaking. Don’t overmix — the batter should still hold its shape for a few seconds.
- Pipe the Shells - Pipe 1½-inch (4 cm) circles onto trays. Tap trays on the counter 3–4 times. Pop any bubbles with a toothpick. Rest until dry to the touch — usually 30–60 minutes.
- Bake - Preheat oven to 300°F / 150°C. Bake each tray for 12–14 minutes, one at a time. Shells should not wobble and should lift cleanly. Cool completely.
- Mascarpone Cream Filling - Beat mascarpone, powdered sugar, and vanilla until smooth. Add cold cream and whip until thick and pipeable. Transfer to a piping bag.125 g Mascarpone cheese , 50 g Powdered sugar , ½ tsp Vanilla extract, 60 ml Heavy cream
- Assemble - Pair similar shells. Pipe a ring of mascarpone cream. Add ½ tsp raspberry jam in the center. Sandwich with another shell. Chill 24–48 hours before serving.50 g Raspberry jam
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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