FRENCH MACARONS WITH RASPBERRY PRESERVES
Red Velvet
DESSERT
French Macarons with Raspberry Preserves are elegant sandwich cookies made from almond-based meringue shells and filled with tart, fruity jam. Light, crisp, and naturally gluten- and dairy-free, these delicate cookies are inspired by the famous Parisian patisserie style. With a smooth, slightly chewy interior and vibrant raspberry center, these macarons bring a pop of color and flavor to any celebration or tea tray.
Ingredients
3 eggs
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French Macaron Baking Kit
135g confectioner's sugar
¼ tsp cream of tartar
½ tsp salt
¼ tsp red food coloring
55g granulated sugar
Raspberry preserves
2 sheets parchment paper
Piping bag and tip
150g almond flour
Directions
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Separate eggs. Place whites in a glass or metal bowl (not plastic) and let come to room temperature. Save yolks for another use. Line baking sheets with parchment paper, printed side down. Fit piping tip into bag.
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Pulse almond flour and confectioner's sugar in a food processor until fine. Sift the mixture into a bowl through a sieve. Repeat if needed until smooth.
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Beat egg whites until foamy. Add cream of tartar and salt. Slowly beat in granulated sugar. Mix in red food coloring and whip until stiff peaks form (about 10–12 minutes).
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Fold a third of the meringue into the dry mixture with a spatula. Add the remaining meringue in two more portions. Batter should flow like thick honey and form a figure 8 without breaking. Stop folding once you reach this texture.
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Fill piping bag and pipe 40 rounds onto prepared sheets, holding the bag straight above the paper. Tap the baking sheets gently to release air bubbles. Let rest 30–90 minutes until tops are dry to the touch.
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Preheat oven to 300°F. Bake sheets one at a time for 12–14 minutes, rotating halfway. Cool completely before removing from parchment. Pair shells and spread a teaspoon of raspberry preserves between them.
