About this recipe:These little raspberry macaroons have a very pretty pink colour and are exceptionally light and delicious! The recipe is easy to make. Your children will be impressed and the older ones can even help you!
3 egg whites
1 pinch of salt
225g icing sugar
175g ground almonds
200g raspberry jam
A few drops of red food colouring
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Method Prep:30min › Cook:13min › Ready in:43min
Add a pinch of salt to a bowl and add the egg whites then whisk until stiff. Add a few drops of red food colouring until you reach your desired colour.
In a bowl, mix the almonds with the icing sugar. Stir this mixture into egg whites and mix until smooth and shiny.
Line a baking tray with baking parchment.
Pour the batter into a pastry bag, squeeze the bag and put a spoonful of batter onto the baking tray at regular intervals (hold the pastry bag perpendicular to the tray). Set aside for 30 minutes.
Preheat the oven to 150 C / Gas 2.
Bake the macaroons in the oven for 13 minutes. Remove from the oven and cool.
Add some raspberry jam into a pastry bag and put a bit of raspberry jam onto the flat side of a macaroon, then add a second macaroon to make a sandwich. Repeat with remaining macaroons.