Best Raspberry Macaroons Recipes

RASPBERRY CHOCOLATE FRENCH MACAROONS

Steps:

• Make macaroons:
• Line 2 baking sheets with parchment paper.
• Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.
• Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)
• Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
• Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
• Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.
• Make ganache while macaroons bake:
• Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.
• Assemble cookies:
• Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

RASPBERRY MACAROONS IN CHOCOLATE SHELLS

Steps:

• Preheat oven to 350 degrees. Combine coconut, granulated sugar, egg white, and salt in a food processor and pulse until combined, scraping down sides of bowl, if necessary. Add raspberries and pulse until just incorporated. (Do not overprocess.)
• Scoop mounds of coconut mixture 1 inch apart onto a parchment-lined baking sheet, using a 1/2-ounce (1 1/4-inch) ice cream scoop or a tablespoon to form small mounds.
• Bake until macaroons are lightly golden, 28 to 30 minutes, rotating baking sheet halfway through. Transfer macaroons to a wire rack and let cool.
• Place chocolate in a bowl set over a saucepan of simmering water and stir until melted. Add coconut oil, stirring until combined, then remove from heat.
• Dip bottoms of macaroons in chocolate or completely cover with chocolate, transferring as dipped to a wax-paper-lined rimmed baking sheet. Garnish as desired while still warm, then refrigerate until firm, at least 30 minutes and up to 1 day. Serve chilled.

RASPBERRY THUMBPRINT MACAROONS

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
• Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids; bake 10 minutes. Make an indentation in each cookie using the back of a teaspoon; fill each with the raspberry jam, then continue baking until golden brown around the edges, 10 to 15 more minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

COCONUT MACAROONS WITH RASPBERRY CHIA JAM

Steps:

• 1. For the chia seed jam: Add frozen raspberries and maple syrup into a medium pot and bring to a simmer. After 5 minutes or so, stir in the chia seeds. Continue to cook down the mixture for about 15 minutes, or until thickened. Remove from heat and stir in vanilla. Chill in the fridge for a couple hours to thicken it up even more. 2. Preheat oven to 275F and line a baking sheet with a non-stick mat or parchment paper. If you have a non-stick mat, use it because it will help prevent browning on the bottom. 3. In a large bowl, combine the coconut, almond flour (or meal), and salt. 4. Melt the coconut butter over a very low heat. I suggest using a double boiler so it doesn't burn. 5. Add the maple syrup, softened coconut butter, and vanilla into the dry mixture and stir very well until combined. The dough will be very wet and sticky, but this is normal. 6. Grab a couple tablespoons of dough at a time with your hands and drop it onto the baking sheet. With a wet finger, press a well into the middle and lightly shape the outsides if necessary. Repeat for the rest. Fill each well with jam. The macaroons don't spread out so there's no need to space them far apart. 7. Bake at 275F for 20 minutes. Rotate the pan and bake for another 10-20 minutes (I baked for 40 mins. total - but you may need less depending on your oven) until the bottoms are lightly golden and browned, but not burned. If you have a hot oven, I suggest watching it closely or even reducing the heat to 250F. Place pan on a cooling rack for 5-10 minutes and then transfer each macaroon onto the cooling rack until completely cool. The macaroons will be very soft at first, but will firm as they cool. I enjoy them the most chilled, straight from the fridge. Read more: http://ohsheglows.com/2013/03/25/coconut-macaroon-thumbprints-with-raspberry-chia-seed-jam-vegan-gf/#ixzz3H0MP2b00

RASPBERRY MACAROONS

Steps:

• Preheat oven to 250 degree Fahrenheit.
• In a large bowl; beat egg whites with salt until foamy.
• Add mixture of gelatin and sugar gradually, beating until stiff peaks form.
• Fold in chocolate chips.
• Drop by teaspoons onto a cookie sheet lined with parchment paper.
• (I have also used a cookie sheet lined with aluminum foil and lightly sprayed with cooking spray) Bake at 250 degrees Fahrenheit for 25 minutes.
• Turn oven off.
• Let stand in closed oven for 30 minutes.
• Remove from cookie sheet and cool on wire racks.

GREEN TEA RASPBERRY MACAROONS

Steps:

• 1. FOR COOKIES: Line 2 baking sheets with parchment paper. Prep a large pastry bag. Process half the almond flour, confectioners' sugar, and the salt in a food processor until the mixture is finely ground, about 20 sec. Transfer to a bowl and repeat with remaining almond flour and confectioners sugar. Stir in the green tea powder and set aside. 2. With electric mixer, beat egg whites at medium-low speed in a large bowl until opaque and frothy, about 30 sec. Add cream of tartar, increase speed to medium-high, continue beating until white, thick, voluminous, like shaving cream, about 90 sec. Slowly sprinkle in granulated sugar and beat until stiff peaks form, about 60 sec. 3. Gently fold a quarter of the almond flour mix into the whites, followed by vanilla. Gradually fold in the rest of the almond flour until a thick batter forms. 4. Fill the pastry bag with the batter, twisting the top to create pressure. Pipe 20 2-inch mounds about 1 inch apart onto each baking sheet. Use back of a teaspoon or your finger dipped in cold water to smooth the surface. Let cookies sit 1-2 hours at room temperature until a skin forms. 5. Heat oven to 325 degrees with rack in the middle. Bake 1 sheet at a time, until lightly browned, about 20 min, rotating halfway through baking. Slide parchment paper onto wire rack and cool completely. 6. FOR FILLING: Combine the eggs, granulated sugar, vanilla, and salt in a large heatsafe bowl. Place bowl over pan of simmering water (don't let bowl touch the water). Whisk gently but constantly, heating until 160 degrees and thin and foamy. 7. Remove bowl from water. With electric mixer, beat the egg mixture at medium-high until light, airy, and cooled to room temp, about 5 min. Reduce speed to medium and add butter, 1 piece at a time (it may look curdled halfway through). Add raspberries. Increase speed to high and beat until fluffy, about 1 min. 8. Assemble into sandwiches.