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Raspberries macarons

Author: Les Cultures de chez nous
Petit fruits
Preparation 30
Baking 25
Portions 25
Freezing No


  • Recipe for 25 macarons :
  • 125 ml (125 gr) of almond powder
  • 225 ml (225 gr) of powdered sugar
  • 100 ml (100 gr) of egg whites
  • 20 ml (20 gr) of icing sugar
  • Few drops of Carmine
  • 150 ml (150 gr) of raspberries jam
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  • Sieve together the 225 ml (225 gr) of icing sugar and almond powder. Set aside. Whisk half of the egg whites.
  • Once done, add the other half and few drops of Carmine.
  • Continue to whisk eggs whites. Once done, add 20 ml (20 gr) of icing sugar.
  • When whites are well firm and smooth, add the sugar and almonds mixture.
  • Make macarons dough, mix carefully with tools, like a spatula. The mixture needs to fall.
  • Fill a piping bag of 7 mm of diameter.
  • Set on a parchment paper small macarons of 4 cm of diameter.
  • Let crust for 2 hours at room temperature.
  • Preheat oven at 395 °F (200 °C).
  • Bake for 2 minutes at 395 °F (200 °C) then finish cooking at 325 °F (160 °C) for 6 to 7 minutes.
  • When out of the oven, lift up the corner of the paper and pour a bit of cold water.
  • Let macarons for 10 minutes to well humidify.
  • Take off and garnish with a bag of raspberries jam. Stick by two.
  • Set aside for 6 hours in the refrigerator before tasting these amazing small macarons.

Chef's notes