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Nutty raspberry macarons
Nutty raspberry macarons
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Prep Time:
Cook Time:
Buttery, tender treats perfect for tea time!
Ingredients:
  • 125.00 gm almond meal (ground almonds)
  • 225.00 gm pure icing sugar
  • 4 eggwhites
  • 53.75 gm caster sugar
  • 40.00 ml granulated nuts
  • 165.00 gm raspberry jam
Instructions:
  • Prepare the large baking trays by greasing them and lining them with baking paper. Combine almond meal and icing sugar in a bowl, sifting them together.
  • Using an electric mixer, whip egg whites in a bowl until soft peaks form. Slowly add sugar, mixing until dissolved. Stir until just combined. Gently fold in half of the almond mixture until just combined. Fold in the rest of the mixture until glossy and combined (mixture may break down slightly).
  • Transfer the mixture into a sizable ziplock bag. Cut 1cm off from a corner of the bag. Squeeze out 4cm rounds of the mixture onto the lined trays, ensuring they are 4cm away from each other. Top half of each macaron with nuts. Gently tap the trays on the counter to get rid of air bubbles. Let them sit undisturbed for 1 hour.
  • Preheat your oven to 130°C/110°C fan-forced. Bake the macarons one tray at a time for 18 to 20 minutes until the tops are firm. Let them cool on the trays, then transfer them carefully to a wire rack.
  • Spread a delightful 1/2 teaspoon of jam on the flat side of half the macarons, then pair them up with the remaining macarons to create irresistible sandwich treats. Enjoy!

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