These Raspberry Macaroons are gorgeous, scrumptious!
They are beautiful to serve with coffee and/or tea and your guests will be immediately impressed. As it’s Valentine’s Day tomorrow, sit them in a cute box and give to your loved one!
You will need one quantity of macaroon ( French Meringue recipe).
Then you’ll need to make Raspberry Cream as a filling between the two macaroons.
Gorgeous and scrumptious! You and your guests will love these!
1 hr, 30 Prep Time
15 minCook Time
1 hr, 45 Total Time
125g Ground Almonds
225g Pure Icing Sugar
3 each Egg Whites (about 120g)
20g Caster Sugar
Red food colouring or whatever colour you desire (few drops)
60g Fresh Raspberries
200ml Double Cream
30g Caster Sugar
- Line baking tray with baking paper (stick paper down with weights to prevent it from moving when piping on).
- Blitz together the icing sugar and ground almond in a food processor for a few seconds then rub the mix through a sieve (NOTE: it is important that it is very fine and aerated, so if it’s not fine enough, you may need to reblitz it after sieving.)
- Using an electric mixer at medium speed (speed 5 on KitchenAid), whisk the egg whites, caster sugar and food colouring until a stiff peak forms – between 2 &1/2 to 3 mins. (NOTE: Stiff peak is when the tip of the peak stands straight up on a whisk turned upside down).
- Pour the egg whites over the sifted powders and fold gently with a spatula or metal spoon until combined and shiny.
- It’s important to stop working the mix when it starts to shine at the risk of overworking it. If it’s very runny and flattens out right away, the egg whites are overworked. And if it doesn’t flatten out almost completely after 30 secs it’s underworked.
- Fill a piping bag fitted with a 1cm diameter round plain nozzle (size 9 nozzle).
- On the baking tray lined with baking paper, pipe the macaroons in staggered rows. Hole the nozzle about 1cm above the tray and pipe to make 4cm rounds, leaving 3cm between each. The macaroons should soften slightly once piped, spreading to about 4.5cm. The peak should also soften, leaving a smooth top. If not, gently flatten the peak with a wet finger.
- Rest the macaroons for 1 hour at room temperature, until their tops start to dry and form a crust, before baking. Meanwhile, preheat oven to 150oC.
- Bake the macaroons on the top shelf of the oven for 8 mins, then turn the tray and bake for a further 7 mins according to the size of the macaroons. Cool on the tray.
- For the raspberry cream, whisk the cream with the caster sugar until it starts to thicken, then add the fresh raspberries and keep whisking until the mixture is stiff.
- Fill a piping bag fitted with a 1cm size plain nozzle with the raspberry cream. Lay paired macaroons on a tray lined with baking paper and pipe raspberry cream on one of the macaroon. Then place 2nd macaroon on top and press gently.
Macaroons can be frozen for 3 months. Place in a container and keep in the fridge. Allow 10 mins at room temperature to warm up before serving.