Raspberry Macarons by @millsandbuns

35 min
Hard

1 serving

🥚

40 g

Egg Whites

🍬

40 g

Caster Sugar

🌰

50 g

Almond Flour

🍚

50 g

Icing Sugar

🩷

0.15 ml

Gel Food Colour

🍫

Raspberry Filling

Preparation Steps

  1. Step 1/10

    Preheat the oven to 140°C and line 1 baking tray with a silicone baking mat or parchment paper.

    🍪baking tray
    🟫silicone baking mat

  2. Step 2/10

    Place 40 g egg whites in a clean mixing bowl and whisk until foamy.

    egg whites
    🥣mixing bowl
    ⚖️digital kitchen scale

  3. Step 3/10

    Gradually add 40 g caster sugar, one spoonful at a time, while whisking continuously.

    caster sugar
    🥣mixing bowl
    ⚖️digital kitchen scale

  4. Step 4/10

    Add 3 drops pink gel food coloring once the meringue has gained volume. Whisk until the meringue holds stiff, glossy peaks.

    pink gel food coloring
    🥣mixing bowl

  5. Step 5/10

    Sift 50 g almond flour and 50 g icing sugar together into a separate mixing bowl.

    almond flour
    icing sugar
    🫖fine-mesh sieve
    🥣mixing bowl
    ⚖️digital kitchen scale

  6. Step 6/10

    Fold half of the sifted almond flour and icing sugar mixture into the meringue with a silicone spatula. Fold in the remaining dry mixture until fully incorporated.

    almond flour
    icing sugar
    egg whites
    caster sugar
    🥣mixing bowl
    🥄silicone spatula

  7. Step 7/10

    Continue folding and pressing the batter against the bowl until it flows in a thick continuous ribbon. Stop when the ribbon settles back into the batter within about 10 to 15 seconds.

    🥣mixing bowl
    🥄silicone spatula

  8. Step 8/10

    Transfer the macaron batter to a piping bag fitted with a round piping tip. Pipe approximately 20 equal rounds onto the lined baking tray.

    🛍️piping bag
    ⭕round piping tip
    🍪baking tray
    🟫silicone baking mat

  9. Step 9/10

    Tap the baking tray firmly on the counter to release air bubbles. Rest the piped shells for 15 minutes, until their surfaces are dry to the touch.

    🍪baking tray
    🟫silicone baking mat

  10. Step 10/10

    Bake the rested shells at 140°C for 15 minutes. Cool the shells completely on the baking mat before removing them.

    🍪baking tray
    🟫silicone baking mat

Composition

Ingredients

Types

Eggs, Sweeteners, Nuts

Ingredients

Egg whites, Caster sugar, Almond flour, Icing sugar, Gel food colour, Raspberry filling

Allergens

Egg, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

74 kcal

Macro nutrients

Protein: 1.7g, Carbohydrates: 14.4g, Sugars: 13.7g, Fat: 2.1g, Saturated fat: 0.2g, Fiber: 0.5g, Sodium: 8mg

Nutritional Information

Minerals

Calcium: 16mg, Potassium: 47mg, Magnesium: 14mg, Iron: 0.4mg

Vitamins

Vitamin E: 1.1mg, Vitamin B2: 0.04mg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

digital kitchen scale, mixing bowl, fine-mesh sieve, silicone spatula, piping bag, round piping tip, baking tray, silicone baking mat

Appliances

electric hand mixer, oven

Type

Type

Type Of Dish

Dessert, Cookie, Confection

Occasions

Valentine's Day, Romantic dinner, Afternoon tea, Celebration, Gift

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crisp, Chewy, Delicate, Light, Smooth

Flavors

Sweet, Nutty, Almond, Berry

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place,Store unfilled shells only), fridge : 5 days (Store in an airtight container,Separate layers with parchment paper,Bring to room temperature before serving), freezer : 90 days (Freeze in an airtight container,Separate layers with parchment paper,Thaw in the refrigerator before serving)