Description
Delicate chocolate-dipped raspberry macarons that balance sweetness and tartness, perfect for any special occasion.
Ingredients
Scale
- 100g almond flour
- 100g powdered sugar
- 75g egg whites
- 50g granulated sugar
- 1/4 tsp cream of tartar
- Raspberry jam
- 200g dark chocolate
- Coconut oil
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Sift together the almond flour and powdered sugar.
- Beat the egg whites with cream of tartar until foamy, then gradually add in granulated sugar until stiff peaks form.
- Gently fold the dry ingredients into the whipped egg whites until the batter is smooth and glossy.
- Pipe small circles onto the baking sheet, aiming for uniform sizes.
- Let them rest for about 30 minutes until a skin forms.
- Bake for 15-20 minutes until they lift off the parchment easily.
- Allow to cool completely, then sandwich with raspberry jam.
- Melt dark chocolate with coconut oil until smooth.
- Dip the macarons into the chocolate and place back on parchment to set.
Notes
Allow macarons to rest before baking to prevent cracking.
Nutrition
- Serving Size: 1 macaron
- Calories: 50
- Sugar: 5g
- Sodium: 20mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg