Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup Dutch processed cocoa powder
- 2 large eggs (room temperature)
- 1 cup fresh raspberries (mashed)
- ½ cup softened butter
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, sift together flour and cocoa powder.
- Whip egg whites until soft peaks form; gradually add powdered sugar until stiff peaks are achieved.
- Gently fold in sifted dry ingredients until just combined.
- Pipe small circles onto lined baking sheets and let sit for 30 minutes to form a skin.
- Bake for 15-18 minutes or until firm.
- For the filling, cream softened butter, then mix in powdered sugar and mashed raspberries until fluffy.
- Cool macaron shells completely before sandwiching them with raspberry filling.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron (20g)
- Calories: 100
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg