Raspberry macaron
Recipe type: baking
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 egg whites
  • 150g icing sugar
  • 60g ground almonds
  • 100g raspberries
  • 100g jam sugar
  • 1 vanilla pod
  1. Mix half of the icing sugar with the ground almonds and pass through a fine sieve.
  2. Beat egg white until soft peaks appear, slowly start to add icing sugar bit by bit while beating. Continue to beat to a firm meringue.
  3. Gently fold in almonds and icing sugar, stir just so all is well blended and has lost a bit of its volume, be careful not to stir too much. If you want you can add a drop or two of red food colour to create a pink macaron.
  4. Drop or pipe small rounds of the mix on a tray with baking paper. If small peaks or bubbles appear gently tap the tray against your work top and they will even out and look smooth. Let dry for 30 minutes before baking on 150C for 12-15min. Let cool down completely before removing from the baking paper.
  5. Bring raspberries, jam sugar and the vanilla pod to boil in a pot.
  6. Let it boil for 4 minutes.
  7. Take off the heat and pass the jam through a fine sieve. Let cool down.
  8. Pipe or dollop the jam on half of the macarons and put them together with the unfilled macarons.
  9. Store in an airtight container in the fridge.
Recipe by at https://www.seasontocook.com/raspberry-macaron/