Ingredients
Scale
- 1 cup almond flour
- 1 cup powdered sugar
- 3 egg whites
- 1/4 cup granulated sugar
- 1/2 teaspoon raspberry extract
- 1/4 teaspoon food coloring
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper.
- In a bowl, sift together almond flour and powdered sugar.
- In another bowl, whisk the egg whites until foamy, then gradually add granulated sugar and whisk until stiff peaks form.
- Fold the almond flour mixture into the egg whites until combined.
- Add raspberry extract and food coloring, then mix until the batter flows smoothly.
- Pipe circles onto the prepared baking sheets. Let them sit for 30 minutes until a crust forms.
- Bake for 15-20 minutes, then let cool completely on the baking sheets.
- Spread raspberry jam between two macaron shells to form a sandwich.
Notes
- Make sure to age your egg whites for the best results.
- Use a kitchen scale for accurate measurements.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 8g
- Sodium: 5mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg