Dairy-Free Raspberry Macaron

Indulge in the delicate elegance of Dairy-Free Raspberry Macarons, a perfect blend of nutty almond shells and tart homemade raspberry filling. These gluten-free, dairy-free confections are made with almond flour and whipped meringue, creating the quintessential chewy yet crisp texture that macaron lovers crave. Enhanced with a hint of raspberry extract and optionally tinted with a soft pink hue, these macarons are as visually delightful as they are delicious. The filling, crafted from fresh raspberries, a touch of sugar, and lemon juice, adds a zesty burst of natural flavor. Perfectly portioned into bite-sized treats, these macarons are ideal for elegant gatherings or as a decadent surprise for loved ones. Be sure to let the macarons rest overnight for that signature melt-in-your-mouth experience.

Nutriscore Rating: 59/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 20

Ingredients

• 120 grams Almond flour
• 200 grams Powdered sugar
• 1 teaspoon Cream of tartar
• 100 grams Egg whites (from about 3 large eggs)
• 50 grams Granulated sugar
• 1 teaspoon Raspberry extract
• 1 drop Pink food coloring (optional)
• 100 grams Fresh raspberries
• 75 grams Granulated sugar for filling
• 1 teaspoon Lemon juice

Directions

Step 1

Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.

Step 2

Sift the almond flour and powdered sugar together into a large bowl to remove any lumps.

Step 3

In a separate bowl, using a hand mixer or stand mixer, beat egg whites on medium speed until frothy. Add in the cream of tartar.

Step 4

Gradually add the granulated sugar to the egg whites while continuing to beat until stiff peaks form.

Step 5

Add in the raspberry extract and pink food coloring (if using), and gently fold into the egg white mixture.

Step 6

Carefully fold the almond flour and powdered sugar mixture into the egg whites in batches. Be cautious not to overmix. The batter should flow in thick ribbons when lifted.

Step 7

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles of batter onto the prepared baking sheets. Tap the sheets firmly on the counter to release any air bubbles.

Step 8

Let the piped macarons sit at room temperature for 30-45 minutes, or until they form a skin and are no longer sticky to the touch.

Step 9

Bake in the preheated oven for 12-15 minutes. Rotate the sheets halfway through for even baking. The macarons are done when they just come off the parchment paper easily.

Step 10

While the macarons are cooling, prepare the raspberry filling. In a small saucepan, combine the fresh raspberries, granulated sugar for filling, and lemon juice.

Step 11

Cook over medium heat, stirring occasionally until the mixture thickens (about 10 minutes). Let it cool completely.

Step 12

Once macarons are cool, pair them by size. Pipe a small amount of the raspberry filling onto the flat side of one macaron shell. Top with another shell to create a sandwich.

Step 13

Let the filled macarons rest in the refrigerator for at least 24 hours to enhance the flavors before serving.

Nutrition Facts

Serving size	(657.2g)

Amount per serving	% Daily Value*
Calories	2068.9

Total Fat 60.9g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 172.4mg	0%
Total Carbohydrate 368.8g	0%
Dietary Fiber 19.4g	0%
Total Sugars 332.9g
Protein 37.8g	0%

Vitamin D 0IU	0%
Calcium 292.6mg	0%
Iron 5.4mg	0%
Potassium 819.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.2%

Protein: 7.0%

Carbs: 67.8%