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Le Chaudron recipe
Macarons à la framboise
Raspberry macarons
⏱ 120 minServes 12Hard245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients12 servings
200 g (7 oz)superfine almond flour
200 g (7 oz)powdered sugar, sifted
150 g (5 oz)egg whites5 whites- 200 g (7 oz)superfine sugar
50 ml (3½ tbsp)filtered water
300 g (11 oz)raspberry jam
1dab of pink food coloring
- 200 g (7 oz) superfine almond flour
- 200 g (7 oz) powdered sugar, sifted
- 150 g (5 oz) egg whites 5 whites
- 200 g (7 oz) superfine sugar
- 50 ml (3½ tbsp) filtered water
- 300 g (11 oz) raspberry jam
- 1 dab of pink food coloring
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Sift the almond flour and powdered sugar together through a fine sieve.
- Divide the egg whites into two 75 g (2½ oz) portions and mix the first into the almond-sugar mixture.
- Make the syrup by boiling the water and granulated sugar in a saucepan to 118°C (244°F) on a thermometer.
- Beat the second half of the whites to stiff peaks in the stand mixer, then pour in the hot syrup in a thin stream while whisking.
- Keep whisking the Italian meringue for 10 minutes until completely cool and glossy.
- Fold the meringue into the almond mixture with a spatula until the batter flows in a glossy ribbon.
- Pipe 4 cm (1½ in) rounds on the sheets, let a skin form for 30 minutes, bake 14 minutes at 150°C (300°F), then fill with jam.
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