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Raspberry Macarons

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Delicate raspberry macarons with a crisp shell and chewy center, filled with luscious raspberry jam or buttercream.

Ingredients

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  • 1 cup almond flour
  • 1 3/4 cup powdered sugar
  • 3 large egg whites
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • Pink food coloring (optional)
  • 1 cup raspberry jam or buttercream for filling

Instructions

  1. Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
  2. Sift together the almond flour and powdered sugar in a bowl.
  3. Beat the egg whites until foamy, add cream of tartar, and gradually add granulated sugar until stiff peaks form. Mix in vanilla and food coloring.
  4. Fold the almond flour mixture into the egg whites gently.
  5. Pipe small circles onto the prepared baking sheets, spacing them one inch apart.
  6. Let the piped macarons rest at room temperature for 30-60 minutes.
  7. Bake for 15-20 minutes, rotating halfway through, until they lift easily off parchment.
  8. Fill paired macaron shells with raspberry jam or buttercream and let chill in the fridge for at least 24 hours.

Notes

Use aged egg whites for better volume. Avoid baking on humid days for best results.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/raspberry-macarons/

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