Dairy-Free Raspberry Macaron
Delight your taste buds with these Dairy-Free Raspberry Macarons, a refined twist on the classic French delicacy. Made with finely sifted almond flour and vibrant raspberry extract, these dainty cookies boast a crisp exterior with a melt-in-your-mouth texture. Their luscious filling pairs the natural tartness of fresh raspberries with a hint of lemon, creating a perfectly balanced bite. This recipe is completely dairy-free, making it an ideal treat for those with dietary restrictions without compromising on flavor or elegance. Perfect for elegant gatherings or as a thoughtful homemade gift, these macarons are as beautiful as they are delicious. Enjoy the rich aroma and tangy sweetness of raspberries in every delicate bite of these crowd-pleasing confections.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
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
Instructions
Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
Sift the almond flour and powdered sugar together into a large bowl to remove any lumps.
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.
Gradually add the granulated sugar to the egg whites while continuing to beat until stiff peaks form.
Add in the raspberry extract and pink food coloring (if using), and gently fold into the egg white mixture.
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.
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.
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.
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.
While the macarons are cooling, prepare the raspberry filling. In a small saucepan, combine the fresh raspberries, granulated sugar for filling, and lemon juice.
Cook over medium heat, stirring occasionally until the mixture thickens (about 10 minutes). Let it cool completely.
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.
Let the filled macarons rest in the refrigerator for at least 24 hours to enhance the flavors before serving.
Nutrition Facts
Calories |
105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9 mg | 0% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 16.9 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.3 mg | 1% | |
| Potassium | 99 mg | 2% | |
*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.
