Raspberry Macaroons
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 12
  • ½ cup of ground almonds or almond powder
  • 1 cup of confectioner's sugar
  • 2 egg whites at room temperature
  • ¼ cup of granulated sugar
  • 3 - 5 drops of red food colouring
  • For the Filling:
  • 1 cup of raspberries
  • ¼ cup of granulated sugar
  • 1 tbsp of water
  • 1 stick or 113 grams of softened butter
  1. In a measuring cup or mixing bowl, combine the almonds and sugar. You can use a food processor too.
  2. Beat the egg whites until frothy and gradually add in the granulated sugar. Beat until stiff peaks form.
  3. Put the red food colouring in and mix one more time.
  4. Sift in the almond mixture and fold together until a soft, velvety mixture forms. About 28-30 strokes.
  5. Add the mixture to a piping bag and pipe onto a baking mat or parchment paper. You want small circular shapes about 2 inches in diameter.
  6. Tap the tray to release any air bubbles and poke with a toothpick if necessary.
  7. Let rest and room temperature for 30 minutes.
  8. Preheat you oven to 350 F or 177 C.
  9. Meanwhile, make the filling by adding 1 cup of raspberries, granulated sugar, and water to a saucepan. Bring it to a boil and simmer until mushy.
  10. Mash them, place them in a strainer, and use a spoon to extract the juice.
  11. Beat the butter until creamy, add in 4 tbsp of the raspberry syrup, and beat over low speed until a creamy consistency forms.
  12. Transfer the filling into a piping bag.
  13. Put the macarons in the oven for 15 minutes, remove, and allow them to cool completely.
  14. Turn half the cookies over, pipe some filling in, and put the tops on.
  15. Serve and enjoy your French Macarons.
Recipe by Cook n' Share - World Cuisines at http://cooknshare.com/recipe/raspberry-macaroons/