1813 recipes · 72 chapters
Raspberry Macarons with Raspberry Buttercream
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Macarons · Raspberry · French
Pink almond macaron shells flavoured with freeze-dried raspberries and filled with a fruity raspberry buttercream.
Prep1 h
Cook35 min
Total1 h 35 min
DifficultyHard
Per serving268 kcal
PremiumGluten-freeVegetarian
ServingsMakes 12
GlutenCrustaceansEggsFishPeanutsSoybeansMilkTree nutsCeleryMustardSesameSulphitesLupinMolluscs
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Method
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Free sugars
Sugar (daily guide)
30.3 g per serving
60.6 % of the 50 g daily maximum · 121.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- digital scales
- food processor or spice grinder
- fine sieve
- 2 large bowls
- electric whisk or stand mixer
- flexible spatula
- piping bag with 1 cm plain nozzle
- small piping bag
- 2 flat baking trays
- baking paper or silicone mats
- 3.5 cm round cutter and pencil
- oven thermometer
- airtight box
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 268 kcal |
| Protein | 3 g |
| Carbohydrate | 33.6 g |
| of which sugars | 31.5 g |
| of which free sugars | 30.3 g |
| Fat | 14.4 g |
| of which saturates | 6.6 g |
| Fibre | 1.2 g |
| Salt | 0.07 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
