Raspberry Macaroons

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  • 200g egg whites (room temperature)
  • 50g caster sugar
  • Wiltons red food colour
  • 450g pure icing sugar
  • 250g blanched almond meal


  • 3 egg yolks
  • 150g sugar
  • 40ml water
  • 200g butter softened
  • Vanilla essence or raspberry jam


Process icing sugar & almond meal in a food processor & sieve. Whip egg whites with half the sugar to firm peak, add remaining sugar and food colour to the desired colour. Fold in the almond meal and pure icing sugar. Fold together until smooth and shiny. Place into a piping bag & pipe small rounds onto a lined baking tray. Sit at room temperature for 1 hour before baking. Bake at 160°C for 12-15 minutes. For the filling, whip egg yolks in a KitchenAid mixer until pale & fluffy. Heat sugar and water in a pan until it reaches 121°C on a sugar thermometer. Slowly pour over the egg yolks & keep whisking until the mixture is cool. Slowly add butter and flavour. Pipe or spoon onto the centre of the macaroons and sandwich together.          

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