Macaroons with Raspberry FillingTheWorldWideGourmet.com
Total time: 30 to 60 min
Preheat the oven to 150° C (300° F)
Preparation time: Under 30 minutes
Baking time: 20 minutes
Difficulty: Average
Nutritional values
per 100 g
Energy:415.2 kcal
Proteins:6.9 g
Fats:35.3 g
Carbohydrate:12.4 g
Fibers:2.6 g
Sugar:7.8 g
Cholesterol:130.5 mg
Sodium:257.1 mg
Calcium:86.6 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
180
g
icing sugar
150
g
almond powder
3
egg whites
30
ml
granulated sugar
.
*Raspberry filling
125
g
unsalted butter
2
ml
small pinch of salt
15
ml
raspberry jelly or jam
15
ml
icing sugar
125
ml
vanilla
METHOD
Making the macaroons
- Preheat the oven to 150° C (300° F). Line a baking sheet with parchment paper.
- Grind the icing sugar and almond powder together in a food processor.
- In a bowl, beat the egg whites to soft peaks; add the sugar and continue beating until stiff peaks form.
- Gently fold the beaten egg whites into the almond mixture (2) in three separate additions.
- Using a pastry bag, pipe the macaroons onto the baking sheet. Bake for 18-20 minutes, turning half way through.
Raspberry filling
- Cream the butter with a small pinch of salt.
- Whisk in the other ingredients.
Presentation
- Place a macaroon in the center of each plate, place some of the raspberry filling on top and cover with a second macaroon.
