Raspberry macarons

Over the past few months I have been coming across macarons quite often. It seems that they are now a staple at most coffee shops and restaurants. I decided I had to see what the fuss was about. So off I went and bought a macaron recipe book. I have to say it turned out to be more of a process (to make) than I thought it would be, which then explains why they're so expensive.

120g icing sugar
80g almond flour
2 egg whites
pinch of salt
60g castor sugar
Food colouring (pink)

Preheat the oven to 180°
Mix the icing sugar finely with the almond flour. Sift the mixture into a bowl.

Whisk the egg whites into firm peaks with the salt.

Add the castor sugar and food colouring, and continue whisking 
until the meringue is very shinny. 
Using a spatula, stir in the almond flour and icing sugar.
Using a pastry bag, make small rounds on a baking tray covered with baking paper. 
Allow to stand for an hour at room temperature. 
And then bake for 15 minutes.

For the raspberry cream you'll need: 
150g of raspberries
25g of castor sugar
1 egg
10g of cornflour

Mix the raspberries with the egg, castor sugar and cornflour. 
Filter through a sieve to remove the seeds. 
Transfer to saucepan and cook on low heat for about five minutes, 
whisking constantly until the cream thickens. 
Pour into a bowl, cover with plastic wrap and allow to cool at room temperature.
To assemble the macarons, garnish one shell with raspberry cream and then cover with another shell. 
and voila...


  1. Thank you. I have to say, they turned out much better than I thought they were going to.