- Yield: 24 Macarons
- 1 1/4 cups powdered sugar
- 1 cup (4 oz) almond flour
- Egg whites from 3 large eggs (AT ROOM TEMPATURE**)
- Pinch of salt
- 1/4 cup granulated white sugar
- Cornflower Blue (or Dark/Navy Blue) food coloring
- pink luster dust
For Raspberry Filling:
- 1/2 cup white frosting (homemade or store bought)
- 1/8 teaspoon raspberry extract
- 3 drops pink or magenta food coloring
- 1 -2 tablespoons raspberry spread
- 1/4 cup powder sugar (to thicken frosting)
- Crack three large eggs and separate the yolks and the white. You only need the whites for this recipe.
- Pour the whites into a bowl and let them come to room temperature.
- In a large bowl, whisk together the almond flour and powdered sugar.
- Whisk it good to remove any lumps in the flour.
- Combine the room temperature egg whites and a pinch of salt in the bowl of an electric mixer.
- Attach the whisk attachment and whip egg whites.
- Once they become white and foamy, slowly add in the white
- granulated sugar and increase the speed to high.
- Set a timer for 15 minutes and let the egg whites whip on high until stiff peaks form and the mixture becomes shiny.
- Whip in 5 drops of blue food coloring, add as little or as much as you like. (You want these to be dark blue)
- Using a rubber spatula gently fold in almond flour/powdered sugar mixture into the whipped egg whites.
- Slowly fold and mix until everything is mixed well and becomes smooth. It will be super thick at first. You will know it is ready when the batter is smooth and "melts" into itself when you drizzle some of the batter back onto it\'self in the bowl. (like lava)
- Line a baking sheet with parchment paper. (OR use a macaron backing mat)
- Filling a pipping bag with the batter, snip the end and pipe 1 inch circles onto the baking sheet. (You might need more than one baking sheet, but I only needed one.
- Leave a little space between each cookie as they will spread just a tad when baking.
- Little tips at the top of each piped cookie? Dip your finger into a little water and pat the tip down on the cookie top.
- Tap the cookie sheet onto the counter to remove the air bubbles.
- Let the cookies to sit at room temperature before baking for 1 hour.
- Pre-heat oven to 350F.
- Bake the macarons in a preheated oven with the door slightly open. I use a wooden spoon to prop the oven door open while they bake.
- Bake them for about 12 minutes or until they are matte looking and dry to the touch. Watch them and do not let them burn!
- Remove from oven and allow the macarons to cool completely. I let mine sit overnight before filling them.
For Raspberry Filling:
- In a small bowl, stir together everything except the powdered sugar.
- Mix well. Slowly add the powdered sugar, 1 tablespoon at a time. Stir after each tablespoon.
- Add just enough powdered sugar to make the frosting stiff.
- You don't want it to ooze out when you fill the macarons.
- Pair cookies up size wise.
- Pipe filling onto half of the cookies (onto the flat side)
- Sandwich together to create macarons.
- Dust each macaron with the pink luster dust.
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