Macarons with Raspberries
Macarons with raspberries is a recipe featuring fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g very fine sugar
- 200 g ground almonds
- 4 egg whites
- 1 pinch salt
- red food coloring (optional)
- 80 g cream cheese
- 2 tbsp raspberry syrup
- 1 tsp rose water
- 36 raspberries
Instructions
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1.
Preheat the oven to 180°C with top and bottom heat. Place the sugar and almonds in a blender and grind as finely as possible. Sift the sugar‑almond powder onto a baking sheet through a sieve. Roast lightly for 2–3 minutes in the preheated oven. Beat the egg whites with a pinch of salt into very stiff peaks. Carefully fold in the food coloring. Sift the sugar‑almond mixture over the meringue and gradually fold it in using a spatula.
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2.
Reduce the oven to 150°C top and bottom heat. Fill a piping bag fitted with a large round tip with the batter. Pipe small half‑spheres (about 2 cm diameter) onto parchment paper, spaced apart. Bake for 25–30 minutes, leaving the oven door slightly ajar. Remove the finished macarons from the oven. Carefully lift one corner of the parchment and pour a little cold water over the tray.
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3.
Distribute the water evenly across the sheet so the macarons cool quickly and release easily. Use a spatula to gently lift them off. Place half the macarons with the dome facing down and the other half with the dome up on a clean work surface. For the filling, whisk cream cheese with powdered sugar, raspberry syrup, and rose water until smooth. Spread a thin layer of filling onto the domed side of each macaron. Top half with three raspberries each and place the remaining macarons as angled lids. Serve immediately if possible.
