12 Serves
91 Mins
Sift the almond flour and powdered sugar together into a large mixing bowl to ensure a smooth, lump-free batter.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
39 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
66 mg / 1,250 mgPotassium
226 mg / 4,700 mgSodium
164 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
1 g / 28 gSugar
84 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
88 gAlcohol
0 g
Using an electric hand mixer, whip the egg whites and granulated sugar in a clean bowl until stiff, glossy peaks form.
Gently fold the dry ingredients 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 macarons rest for 30 minutes to develop a skin, then bake in a preheated oven until set.
Once cooled, pipe a small amount of raspberry jam onto half of the shells and sandwich them with the remaining shells.
0
g0
g0
g
