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Raspberry Macaroons
I don’t often post new macaroon recipes, because to tell you the truth, I already make so many in the workshop that I don’t always feel like making them at home. This time, I’m taking the opportunity to offer you my very classic version of raspberry macaroons. I have prepared a special jam recipe that does not soggy these delicate macaroons. Enriched with pectin, it will transmit little moisture and the macaroons will still be slightly crunchy on the surface and soft inside. These are some of my favorites! And at the end of a meal, they’re always a hit because of their pretty color and rich flavor.
Ingredients
- A basic macaroon recipe (recipe HERE)
- a knife tip of red dye powder
Raspberry filling (suitable for 2.5 macaroon recipes, but can be kept in a jar like a jam):
- 450 g raspberries (frozen is perfect and cheaper!)
- 550 g sugar
- 1 bag of Vitpris
Instructions
- Make a basic macaroon recipe, with a light tip of a knife of red powdered dye in the meringue after the sugar has boiled.
- Make the recipe as explained HERE!
- Bake them, then take them out of the paper and let them dry for one or two days in a box. This way, the macaroons will be more resistant with the raspberry filling.
- For this recipe, frozen raspberries will work just fine. There is enough filling to fill 2.5 macaroon recipes. You can therefore make more (macaroons) or keep this jam (very firm) in a scalded jar (to avoid that molds develop there. Cook raspberries over low heat and bring to a boil.
- Mix the whole packet of vitpris with some of the sugar.
- Add the remaining sugar to the pan when the mixture boils.
- Cook until sugar is completely dissolved, then add sugar mixed with vitpris.
- Cook, stirring constantly, for 8 minutes. We want a very firm jam not to soak the poor macaroons!
- Remove from heat and let cool.
- The jam must be at temperature room to be put in pocket and to be able to leave correctly.
- Fill every other shell and close to obtain beautiful macaroons! The flash makes the pink very pink, almost red!
- And here is the work!
Nutrition
Serving: 6peopleCalories: 392kcalCarbohydrates: 100gProtein: 1gFat: 1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.05gSodium: 2mgPotassium: 115mgFiber: 5gSugar: 95gVitamin A: 25IUVitamin C: 20mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!
Raspberry Macaroons
I don’t often post new macaroon recipes, because to tell you the truth, I already make so many in the workshop that I don’t always feel like making them at home. This time, I’m taking the opportunity to offer you my very classic version of raspberry macaroons. I have prepared a special jam recipe that does not soggy these delicate macaroons. Enriched with pectin, it will transmit little moisture and the macaroons will still be slightly crunchy on the surface and soft inside. These are some of my favorites! And at the end of a meal, they’re always a hit because of their pretty color and rich flavor.
Ingredients
- A basic macaroon recipe (recipe HERE)
- a knife tip of red dye powder
Raspberry filling (suitable for 2.5 macaroon recipes, but can be kept in a jar like a jam):
- 450 g raspberries (frozen is perfect and cheaper!)
- 550 g sugar
- 1 bag of Vitpris
Instructions
- Make a basic macaroon recipe, with a light tip of a knife of red powdered dye in the meringue after the sugar has boiled.
- Make the recipe as explained HERE!
- Bake them, then take them out of the paper and let them dry for one or two days in a box. This way, the macaroons will be more resistant with the raspberry filling.
- For this recipe, frozen raspberries will work just fine. There is enough filling to fill 2.5 macaroon recipes. You can therefore make more (macaroons) or keep this jam (very firm) in a scalded jar (to avoid that molds develop there. Cook raspberries over low heat and bring to a boil.
- Mix the whole packet of vitpris with some of the sugar.
- Add the remaining sugar to the pan when the mixture boils.
- Cook until sugar is completely dissolved, then add sugar mixed with vitpris.
- Cook, stirring constantly, for 8 minutes. We want a very firm jam not to soak the poor macaroons!
- Remove from heat and let cool.
- The jam must be at temperature room to be put in pocket and to be able to leave correctly.
- Fill every other shell and close to obtain beautiful macaroons! The flash makes the pink very pink, almost red!
- And here is the work!
Nutrition
Serving: 6peopleCalories: 392kcalCarbohydrates: 100gProtein: 1gFat: 1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.05gSodium: 2mgPotassium: 115mgFiber: 5gSugar: 95gVitamin A: 25IUVitamin C: 20mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!
