Raspberry Macarons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 84 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 63 mg | (2 %) | ||
| Calcium | 9 mg | (1 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the filling
- 250 grams Raspberries
- 125 grams jam sugar (2: 1)
- 2 centiliters raspberry Brandy
- For the macarons
- 100 grams Raspberries
- 270 grams powdered sugar
- 4 egg whites
- 2 tsps lemon juice
- 200 grams ground almonds (blanched)
- pink Food coloring
Preparation steps
For the filling, rinse raspberries, pat dry, trim and mix with sugar. Boil in a small pan while stirring constantly for about 3 minutes. Add raspberry liqueur, pour into a bowl and cool.
For the macarons, rinse raspberries, dry and puree with an immersion blender. Push puree through a fine sieve and mix well with 2 tablespoons of powdered sugar.
Beat egg whites with lemon juice until stiff. Gradually add powdered sugar and beat until stiff and glossy. Carefully fold in raspberry puree and almonds. Add food coloring until desired color is reached.
Preheat oven to 150°C (approximately 300°F) and line a baking sheet with parchment paper. Place macaron mixture into a piping bag with a large round tip and pipe small circles measuring about 2 cm (approximately 1 inch) in diameter on baking sheet. Bake for about 25 minutes, leaving oven door slightly open (use a wooden spoon or something similar to hold door open). Remove from oven, take off baking sheet using parchment paper and cool.
Spread half of macarons with filling mixture. Top with remaining macarons, press together gently and serve.
