Indulge in the delicate sweetness of these homemade macarons with a luscious raspberry cream filling. Perfect for any special occasion or as a delightful treat.
Ingredients: 2/3 cup almond flour. 1 cup confectioners' sugar. 2 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/2 cup fresh raspberries. 1/2 cup heavy cream. 2 tablespoons powdered sugar.
Instructions: Preheat your oven to 300F 150C and line a baking sheet with parchment paper. In a food processor, combine almond flour and confectioners' sugar. Pulse until well combined, then sift the mixture into a bowl. In a separate bowl, beat the egg whites until they form soft peaks. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form. Add vanilla extract and gently fold it in. Carefully fold the almond flour mixture into the egg white mixture until fully incorporated. Be gentle to maintain the macaron's texture. Transfer the macaron batter into a piping bag with a round tip and pipe small circles onto the prepared baking sheet. Tap the baking sheet on the counter a few times to remove any air bubbles. Let the macarons sit at room temperature for about 30 minutes to develop a skin. Bake in the preheated oven for 15-18 minutes, or until the macarons have formed feet and are set. Remove from the oven and let them cool completely on the baking sheet. While the macarons are cooling, prepare the raspberry cream filling. In a blender, puree the fresh raspberries and strain to remove seeds. Whip the heavy cream with powdered sugar until stiff peaks form, then gently fold in the raspberry puree. Once the macarons are cool, pipe the raspberry cream filling onto the flat side of half the macarons, and sandwich them with the remaining macarons. Chill the macarons in the refrigerator for at least 30 minutes before serving. Enjoy your homemade Raspberries and Cream Macarons!
Prep Time: 45 minutes
Cook Time: 18 minutes
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