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Raspberry Macarons




Almond flour

200 oz

Icing sugar

200 oz


50 fl oz

White sugar

200 oz

Egg, egg white

175 oz

Food colouring

a bit


2 unit


220 oz


10 oz

White sugar

100 oz


140 oz

Gelatin for dessert

5 oz

Desserts from Italy - Lombardia

Raspberry Macarons

Raspberry Macarons

with eggs with fish with lactose with nuts

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Raspberry Macarons

Delicious raspberry macarons for a special occasion

Raspberry Macarons step 1

step 1

Whisk together the almond flour and the icing sugar until the mixture becomes powder; sift it and put it in a bowl with half the egg whites, mixing it until it is homogeneous.

Raspberry Macarons step 2

step 2

In a thick-bottomed saucepan, melt the granulated sugar with water and bring to a boil.

Raspberry Macarons step 3

step 3

Put the other half of egg whites in a bowl and when the syrup reaches 114 degrees, operate the planetary mixer to whisk the egg whites. When you reach 118 degrees add the syrup flush.

Raspberry Macarons step 4

step 4

Whip the meringue until it cools; at this time you can add the dye (in this case the red one).

Raspberry Macarons step 5

step 5

Once cooled add the meringue to the almond flour mixture and mix gently from bottom to top. When stirring it must fall from the head like a ribbon.

Raspberry Macarons step 6

step 6

Form circles on the sheets of parchment paper (for these doses about 40 pairs will come out) and let rest for half an hour (they must dry).

Raspberry Macarons step 7

step 7

Bake at 160 degrees for 10-12 minutes depending on the size. Take them out of the oven and let them rest on a cold surface.

Raspberry Macarons step 8

step 8

For the cream, in a thick-bottomed saucepan, add the eggs with the sugar mixed with the starch. Put it on medium heat stirring with a whisk. When it comes to a boil add the raspberries and cook until it begins to boil.

Raspberry Macarons step 9

step 9

Remove from the heat and add the gelatine previously placed in cold water and mix. Add the softened butter and strain everything with a sieve.

Raspberry Macarons step 10

step 10

Once the filtered cream is obtained, let it cool and put it to rest in the fridge for a couple of hours.

Raspberry Macarons step 11

step 11

At this point, stuff the macarons by distributing a good dose of cream and gently combining them.

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