Description
A delicate oversized raspberry macaron filled with velvety vanilla mascarpone cream and fresh raspberries, bursting with tangy sweetness and elegant texture in every bite.
Ingredients
Units
Scale
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Gel-based raspberry pink food coloring
- 1/2 cup mascarpone cheese
- 1/4 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries (plus extra for garnish)
Instructions
- Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.
- Sift almond flour and powdered sugar together. Set aside.
- In a large bowl, beat egg whites and cream of tartar until foamy. Gradually add granulated sugar and beat until stiff peaks form. Add food coloring and gently fold in dry mixture until batter flows like lava.
- Pipe large macaron circles onto the prepared baking sheets. Tap trays to release air bubbles and let sit at room temperature for 30–40 minutes until a skin forms.
- Bake for 15–18 minutes. Cool completely before removing.
- For the filling, beat mascarpone, cream, powdered sugar, and vanilla until smooth and thick.
- Pipe cream onto one macaron shell, top with fresh raspberries, and gently sandwich with the second shell.
- Garnish with a raspberry on top. Chill for 30 minutes before serving.
Notes
- Ensure egg whites are at room temperature for best volume.
- Do not overmix macaron batter—aim for a lava-like consistency.
- Let macarons form a skin before baking to prevent cracking.
- Chilling helps set the filling and enhances flavor.
Nutrition
- Serving Size: 1 macaron dessert
- Calories: 310
- Sugar: 28g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
