Raspberry Rose Macarons [ 47 min ]
Not only are these macarons a delightful sight with their soft pink hue, but they also provide a burst of flavor with each bite. The combination of sweet raspberry jam and the subtle floral notes of rose water create a sophisticated and memorable treat. Perfect for celebrations or as a gift, these macarons promise to impress with both their taste and elegance. Whip them up in under an hour and elevate your dessert game effortlessly.
Ingrédients
- 1 cup almond flour
- 2 cups powdered sugar
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/2 teaspoon rose water
- 1/4 cup raspberry jam
- Pink food food coloring, as needed
Instructions
- Sift together the almond flour and powdered sugar into a large bowl.
- In a separate bowl, whisk the egg whites and cream of tartar on medium speed until foamy.
- Gradually add the granulated sugar, whisking until stiff peaks form.
- Add in the rose water and a few drops of pink food coloring until the desired shade is achieved.
- Gently fold the dry ingredients into the egg whites until well combined and the batter flows slowly off the spatula.
- Transfer the batter to a piping bag fitted with a round tip and pipe 1-inch rounds onto a baking sheet lined with parchment paper.
- Tap the baking sheet on the counter a few times to release air bubbles.
- Let the macarons sit at room temperature for 30-45 minutes until a thin film forms on the surface.
- Preheat the oven to 300°F (150°C) and bake the macarons for 15-17 minutes, rotating the sheet halfway through.
- Allow the macarons to cool completely, then gently remove from the parchment paper.
- Pair the macaron shells according to size and spread a small amount of raspberry jam on one shell before sandwiching it with another shell.
Nutrition
Serving: 100gCalories: 90kcalCarbohydrates: 18gProtéines: 2gFat: 3gSucre: 16g
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