12 Serves
98 Mins
Sift the almond flour and powdered sugar together into a large bowl to ensure a smooth texture for the macaron shells.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
40 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
259 mg / 4,700 mgSodium
190 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
2 g / 28 gSugar
43 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Whisk the egg whites with granulated sugar in a stand mixer until stiff, glossy peaks form to create the meringue base.
Gently fold the dry ingredients and shredded coconut into the meringue until the batter reaches a lava-like consistency.
Transfer the batter to a piping bag and pipe small, uniform circles onto a baking sheet lined with parchment paper.
Let the piped macarons rest at room temperature until a skin forms, then bake in a preheated oven until set.
Once cooled, sandwich the shells together with a layer of raspberry jam to complete the macarons.
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