These Vanilla and Raspberry Macarons are delicate and delicious, combining classic vanilla flavors with a tangy raspberry filling. Ideal for special occasions or as a tasty treat!
Ingredients: 3 egg whites. 1/4 cup granulated sugar. 1 2/3 cups powdered sugar. 1 cup almond flour. 1/2 teaspoon vanilla extract. Red food coloring optional. 1/2 cup raspberry jam.
Instructions: Warm your oven up to 300F 150C and put parchment paper on a baking sheet. Beat the egg whites in a big bowl until they get foamy. While beating the egg whites, add the granulated sugar little by little until stiff peaks form. Add the powdered sugar and almond flour to the egg whites one third at a time. Add the vanilla extract and mix the ingredients together slowly until the mixture is smooth and well mixed. You can add a few drops of red food coloring to the batter and fold it in slowly until you get the color you want. Fill a piping bag with a round tip with the batter. Place small circles on the baking sheet that has been prepared, leaving space between each one. A few taps on a flat surface will get rid of any air bubbles on the baking sheet. Wait 20 to 30 minutes before touching the macarons to make a skin. Put the macarons in an oven that has already been heated for 15 to 18 minutes, or until they are set and can be easily taken off the parchment paper. The macarons should be taken out of the oven and left to cool on the baking sheet. Put a little raspberry jam on the flat side of one macaron after it has cooled down, then put another macaron between them. Do this again and again until all of the macarons are full. You can eat the vanilla and raspberry macarons right away, or put them in a container that won't let air in and put it in the fridge for up to three days.
Prep Time: 30 minutes
Cook Time: 18 minutes
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