A traditionnal French recipe with Italian meringue .
My english is not great but my recipes are yummy !..... SORRYYYYY


  • 200 g caster sugar

  • 60 g water

  • 75 g egg whites

  • 200 g icing mixture

  • 200 g almond meal

  • 75 g egg whites

  • 1 teaspoon red powder colour

  • raspberry jam :

  • 350 g raspberry (fresh or frozen )

  • 200 g caster sugar

  • 10 g lemon juice


  • 1.

    Mix together icing sugar , almond meal and 75 g egg whites until it reaches the consistancy of almond paste , set aside .

  • 2.

    Whisk the other 75 g egg whites '' speed 4 '' and during this time pour the caster sugar and water into a saucepan , then bring it to 120 º C , when the sugar is at 110 º C rayse the speed to 8 on your electric mixer them make a meringue by pouring slowly the sugar at 120 º C onto the whisked whites , reduce your speed to 6 and add your food coloring , wait 8 minutes until the meringue temperature drops to 40 º C , them pour in three time your meringue into your almond paste until have a glossy and soft mixture . Use a piping n° 8 and piping bags and make a little balls onto your tray with baking paper , approximately 4 cm diameter (stick your baking paper with oil spray on your oven tray ), when all your macaroon is done set aside for minimum 30 minutes until have dry top when you touch it .

  • 3.

    Start your oven at 160 º C and when it is ready bake your macaroon for 9 minutes . Set aside cool .

  • 4.

    Make your raspberry jam , pour the sugar and raspberry into a saucepan , bring to boil slowly , turn your heat up and cook until 104 º C them set aside and pour your lemon juice . set aside in your fridge until cool.

  • 5.

    Fill your macaroon with your raspberry jam and keep your macaroon finished in your fridge .

  • 6.

    ENJOY !..

Nutritional information

Nutritional analysis per serving (50 servings)

  • Energy 76kj
  • Fat Total 2g
  • Saturated Fat 0g
  • Protein 1g
  • Carbohydrate 12g
  • Sugar 10g
  • Sodium 12mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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I will put this recipe LEVEL 8 on 10

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