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!
13 people made this
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.