Raspberry macarons are a classy French treat that is aesthetically pleasing and delicious. A sweet raspberry filling, egg whites, and almond flour make these tiny cookies. The finished product has a crisp, delicate exterior and a soft, chewy interior that bursts with fruity sweetness.
Let’s see how you can prepare raspberry macarons easily at home.
Here is the list of ingredients required for this recipe.
- Ground almond flour – 3/4 cup
- Powdered sugar – 2/3 cup
- 2 big egg whites
- Granulated sugar – 3 1/2 tablespoons
- 1 drop of pink food color
- Seedless jam of raspberry – 1/4 cup
Let’s see the instructions step-by-step.
On a sizable biscuit sheet, spread out a sheet of parchment paper. Draw 20 circles on parchment paper with a 1.5″ round biscuit cutter. Put a fresh piece of parchment on top of that. Set aside.
Put the powdered sugar and almond flour in a blender. After one minute of processing, set aside.
Mix the egg whites with an electric mixer grinder fitted with a paddle attachment on medium-low speed until frothy. Beat for two minutes at a medium speed increase. At this stage, there ought to be gentle peaks. Granulated sugar should be added gradually while the mixer is on low.
When stiff peaks emerge, speed it up to medium-high. Mix the food coloring and whisk thoroughly until well mixed.
Sift the flour and sugar mixture in the egg mixture using any fine mesh strainer set over a bowl. Be cautious not to overmix as you slowly mix the flour into the egg whites until all of it is combined. At first it will appear quite thick, but gently stir until it becomes smooth and forms a ribbon. About 50 strokes are required.
Spoon the mixture into a bag with no pastry tip and a plastic coupler. The coupler’s breadth of roughly 1/2” is ideal. Using the circles, pipe the batter onto the parchment. Let the biscuit batter reach just inside the circle’s outside edge. Turn the oven down to 350°F and wait for the piped batter to dry for around 30 minutes.
For 12 minutes, bake the cookies. Let them be cool. While waiting, gently take the parchment with circles from the bottom and reuse it with a different sizable biscuit sheet wrapped in new parchment paper—repetition of the piping and baking steps above.
Before filling, let all of the cookies cool fully. Put a small amount of jam between two cookies, and your raspberry macarons are ready.
Overall, raspberry macarons are a stunning and mouthwatering delicacy ideal for special occasions or as a sweet treat any day of the week. Even though they need some work to prepare, the result is well worth it for the delightful crunch and flavor explosion in every bite.