Sunday, January 17, 2021



These cute pink raspberry macarons are crammed with raspberry jam and raspberry butter cream and are the right thanks to end a meal!


3/4 cup almond flour / flour

1/2 cup granulated sugar

1/4 cup freeze dried raspberries, ground into a fine powder

3 large egg whites, temperature

1/2 cup sugar


1/4 cup salted butter, softened

1 cup granulated sugar

3 tablespoons of raspberry jam, and more for garnishing macaroni

1 to 2 teaspoons of cream , if necessary


1.Prepare two pans by lining them with parchment paper or silicone baking sheet.

2.Sift the almond flour, granulated sugar , and freeze dried raspberry powder through a fine sieve into a bowl. Repeat another time to form sure the ingredients are evenly mixed, removing any larger chunks that do not undergo the filter. Set aside.

3.In a large bowl, beat the egg whites at medium speed until foamy, about 1 minute, then slowly add the sugar , about 1 tablespoon every 20 seconds approximately . Increase the speed to medium-high then continue beating.

4.Fold the sieved almond mixture into the albumen employing a spatula until the dough becomes like lava and sprinkle the spatula with thick ribbon.

5.Transfer the macaroon dough to a cookie bag with an outsized round tip or a ziplock bag with perform . Divide the macaroon mixture into 1 1/2 inch circles on a silpat mat or on a parchment-lined baking sheet. Leave the macaroni on for 30 to hour until the tops are dry enough to the touch . it's going to take longer if the day is humid.

6.Preheat oven to 300 degrees F. Bake one macaroon shell for 16 to 18 minutes. Let it cool completely on the baking sheet before trying to get rid of the macaroon skins from the pan.

7.Meanwhile, prepare the raspberry buttercream by beating the butter during a medium bowl until soft and creamy. Add powdered sugar and jam and blend again. Add the maximum amount cream as required for an honest consistency.

8.To fill the macaroon shells, transfer the raspberry butter cream into a bag with alittle round tip or a ziplock bag with the cut ends. Spread the butter cream rim round the fringe of the half the macaroon shell. Fill with 1/2 teaspoon of raspberry jam, then sprinkle with other macaroon shells.