🍓 Raspberry macarons
Raspberry macarons are French sandwich cookies made from two pink almond meringue shells filled with a raspberry cream. The shells are crisp, light and slightly chewy, while the filling is tangy, fruity and smooth. They are among the most popular macaron flavours and are served at room temperature as a small treat with tea or coffee.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 110 g ground almonds
- 200 g icing sugar
- 100 g egg whites (about 3)
- 50 g caster sugar
- 150 g raspberries
- 120 ml whipping cream and 30 g sugar for the filling
Method
- Sift the ground almonds with the icing sugar.
- Whisk the egg whites to soft peaks, add the caster sugar gradually and whisk to a firm, glossy meringue.
- Fold the almond mixture into the meringue until the batter flows slowly like lava.
- Pipe 3.5 cm rounds onto a lined tray, tap the tray and leave for 30 minutes to form a skin.
- Bake at 150 °C for 13–15 minutes and cool completely before lifting.
- For the filling, cook the raspberries with the sugar into a thick purée, cool, and fold into the whipped cream.
- Sandwich pairs of shells with the filling and chill for 24 hours before serving.
How to make it lighter
- Enjoy one or two macarons rather than a box: they are small but sugar-dense.
- Fill them thinly – most of the fat comes from the filling.
- Pair them with unsweetened tea or coffee instead of a sweet drink.
History
Almond macarons as they are known today are usually credited to Parisian pâtisseries of the late 19th and early 20th century, when two meringue shells began to be sandwiched with a filling. Simple almond macaroons are much older in France and Italy. Today macarons are a symbol of French pastry, sold in dozens of colours and flavours.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →