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Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 20 to 25 sandwich cookies
pink-macaroons-101-ld110756.jpg
Ingredients
Filling
1/2 cup raspberry jam (with seeds)
Ingredient Checklist
2/3 cup sliced blanched almonds (71 grams)
1 cup confectioners’ sugar (117 grams)
2 large egg whites, room temperature
1/4 cup granulated sugar (53 grams)
1/4 teaspoon rose water
3 drops rose-pink gel-paste food coloring
Cook's Notes
Best eaten after 1 to 2 days of refrigeration.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 20 to 25 sandwich cookies
pink-macaroons-101-ld110756.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 20 to 25 sandwich cookies
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 20 to 25 sandwich cookies
prep: 30 mins
total: 2 hrs
prep:
30 mins
total:
2 hrs
Yield: Makes 20 to 25 sandwich cookies
Makes 20 to 25 sandwich cookies
pink-macaroons-101-ld110756.jpg
pink-macaroons-101-ld110756.jpg
Ingredients
Ingredients
1/2 cup raspberry jam (with seeds)
2/3 cup sliced blanched almonds (71 grams)
1 cup confectioners’ sugar (117 grams)
2 large egg whites, room temperature
1/4 cup granulated sugar (53 grams)
1/4 teaspoon rose water
3 drops rose-pink gel-paste food coloring
Directions
Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners’ sugar; process until combined, about 1 minute.
Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add rose water and food coloring, and beat on highest speed 30 seconds.
Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
Cook's Notes
Best eaten after 1 to 2 days of refrigeration.
Cook’s Notes
Best eaten after 1 to 2 days of refrigeration.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Rose Raspberry Macarons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rose Raspberry Macarons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
