Raspberry & Lemon French Macarons


For Macarons;

  • 3 Egg Whites
  • Granulated Sugar – 50g
  • Ground Almonds – 120g
  • Powdered Sugar – 200
  • Food Colouring – Yellow, Pink
  • Salt

For Raspberry Filling;

  • Butter – 1/4 Cup
  • Powdered Sugar – 3/4 Cup
  • Raspberries – 1 Cup
  • White Chocolate (Melted) – 2 tbsp

For Lemon & White Chocolate Filling;

  • White Chocolate (Melted) – 80g
  • Double Cream – 50g
  • Lemon Extract – 1/2 tbsp


  1. Microwave 100g of white chocolate for 1 minute.
  2. Put your butter in a bowl and whisk until creamy (Butter needs to be at room temperature).
  3. Add 3/4 cup of powdered sugar and whisk.
  4. Get 2-3 tbsp of raspberry juice by squasing them with a spoon in a strainer.
  5. Add 2 tbsp of the melted white chocolate and mix.
  6. Pour the filling in a piping bag.
  7. Add the double cream and the lemon extract to the remaining white chocolate and mix.
  8. Pour the filling in a piping bag.
  9. Put the egg whites in a large bowl and add a pinch of salt.
  10. Whisk until foamy.
  11. Add 50g of granulated sugar and whisk well until it becomes a creamy/foamy.
  12. Sift both the ground almonds and the powdered sugar. Add them to the mix.
  13. Mix well until you get a good mix without any remaining solid pieces.
  14. Equally divide the mix in two.
  15. Add pink food colouring to one batter and yellow to the other. Pour the batters in separate piping bags.
  16. Put non-stick baking paper on a baking tray and make 2-3 cm diameter macarons.
  17. When you fill the whole tray, bang it to the worktop 5-6 times to take out any air bubbles left inside.
  18. Rest the macarons for at least 30 minutes so they have a thin dried layer outside of them, which, helps them to rise upwards instead of increasing in diameter when you bake them.
  19. Bake at 120°C for 12 minutes. Baking times may vary depending on your oven so check your macarons all the time to make sure they are okay.
  20. Fill you macarons with your batters and let them cool for at least half an hour.
  21. Enjoy 🙂

Tip: If you have more than one baking tray full of french macarons, make sure you put them in the oven one at a time. Otherwise, even if you swap them halfway through, they will either burn or stick to your tray.


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