Makes 16
adjust servings:

Tick the ingredients you need to add your shopping list.

For the macarons:

For the coulis:

For the filling:

  1. Line two baking trays with non-stick parchment paper. Place the ground almonds and icing sugar into a food processor and blend for 15 seconds. Sieve the mixture into a large bowl.
  2. Separate the egg whites and discard the yolks. Pour the egg whites into a large, grease-free mixing bowl. Whisk until it forms soft peaks.
  3. Gradually add in the caster sugar, a tablespoon at a time. Whisk until it forms a stiff peaks. The meringue should be firm and glossy. Whisk in the vanilla.
  4. Using a spatula, fold in the almond mix one-third at a time. When all the dry mix is thoroughly incorporated, continue to cut and fold the mix until it forms a shiny batter with a thick, ribbon-like consistency.
  5. Pour the mix into a piping bag with a 1cm round nozzle. Pipe 32 rounds onto the prepared tray.
  6. Tap the tray onto the counter to remove any air bubbles. Leave to sit at room temperature for 30 minutes.
  7. Preheat the oven to 160 ̊C/140 ̊C fan/gas 3.
  8. Bake for 10-15 minutes. Leave to cool for 10 minutes and then carefully peel the macarons off the baking paper. Leave to cool fully
  9. For the macarons, make one batch of vanilla macaron mix and fold through 1-2 drops pink food colouring. Pipe onto the tray and bake for 10-15 minutes. Set aside and allow to cool fully.
  10. For the coulis, combine the raspberries and caster sugar in a pot over a medium-low heat and cook until the berries are soft and syrupy.
  11. Pass the mix through a sieve into a bowl and discard the seeds.
  12. In a large bowl, beat together the icing sugar and butter until smooth. Gradually beat in the raspberry coulis until the mixture is well combined and a pale pink colour. If the buttercream becomes too loose, add a little extra icing sugar.
  13. Spoon the buttercream into a piping bag and snip a small hole in the end of the bag.
  14. To assemble the macarons, spread on a layer of jam on one of the macaron shells. Pipe a swirl of the raspberry buttercream on top and sandwich with another. Repeat until all are sandwiched.

Nutrition Facts

Per Serving: 159kcals, 6.1g fat (2.3g saturated), 25.6g carbs (22.4g sugars), 1.9g protein, 1g fibre, 0.31g sodium

Biscuits & cookiesSweet thingsSpecial OccasionsMeringueFrenchCuisinesAfternoon teaBakingVegetarian

Popular in Biscuits & cookies

S’mores bars with homemade marshmallow by Dr. Oetker