Raspberry Macarons

Make it step by step

Method

1. 1

   Sift ground almonds and icing sugar together twice.

2. 2

   Whisk egg whites, adding caster sugar gradually, until glossy stiff peaks form.

3. 3

   Fold in the almond mixture and colour until the batter flows in a slow ribbon.

4. 4

   Pipe rounds, rest 30 minutes, then bake at 150°C for 14–16 minutes.

5. 5

   Cool completely and sandwich matching shells with raspberry buttercream.