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12 Serves
71 Mins
Sift the almond flour and powdered sugar together into a large mixing bowl to ensure a smooth texture for the macaron shells.
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PalestinianVitamin K
2 µg / 120 µgVitamin 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
12 µg / 400 µgCalcium
42 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
73 mg / 1,250 mgPotassium
266 mg / 4,700 mgSodium
161 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
3 g / 28 gSugar
36 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Whip the egg whites and granulated sugar until stiff peaks form, then gently fold in the dry ingredients and rose extract to create the macaron batter.
Transfer the batter to a piping bag and pipe small rounds onto a baking sheet lined with parchment paper, then let them rest until a skin forms.
Bake the shells in a preheated oven until set, then allow them to cool completely before assembling with buttercream, fresh raspberries, and lychee pieces.
12
g58
g55
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Chinese
French