# Macarons

Recipe by [Tomás Herrera](https://fridge.menu/en/u/tomasherrera)

Cocoa and coloured macarons filled with a raspberry buttercream.

Servings: 80 · Cook 120 min · Desserts

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Macarons](https://image.fridge.menu/adaptations/3a7v97fp/3298c47e9f1aba3e828c5b415d220a1c981cb203c80c19b31b869a7131c7f3b5.jpg)

## Ingredients

### Cocoa macarons

- 150 g [Ground almonds](https://fridge.menu/en/i/almond-flour)
- 20 g [Cocoa powder](https://fridge.menu/en/i/cocoa-powder)
- 125 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- 110 g [Egg whites](https://fridge.menu/en/i/egg-whites)
- 35 g [Water](https://fridge.menu/en/i/water)
- 150 g [Caster sugar](https://fridge.menu/en/i/sugar)

### Coloured macarons

- 150 g [Ground almonds](https://fridge.menu/en/i/almond-flour)
- 150 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- 110 g [Egg whites](https://fridge.menu/en/i/egg-whites)
- 1 pinch Food colouring — paste
- 35 g [Water](https://fridge.menu/en/i/water)
- 150 g [Caster sugar](https://fridge.menu/en/i/sugar)

### Raspberry buttercream

- 100 ml Salted caramel sauce
- 100 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 50 ml [Raspberries](https://fridge.menu/en/i/raspberry)
- 125 g [Butter](https://fridge.menu/en/i/butter) — room temperature
- 1 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)
- 0.5 tsp [Freeze-dried raspberry powder](https://fridge.menu/en/i/raspberry) — powder

## Steps

1. Sift the ground almonds and put them in a mini chopper with the cocoa, icing sugar and half of the egg whites; blend until smooth and thick.
2. Put the water and sugar in a pan, bring to the boil and cook until the sugar dissolves and the temperature reaches 118°C.
3. Whisk the second half of the egg whites to stiff peaks and gradually pour in the sugar syrup, whisking to a smooth, glossy meringue. Gently fold the meringue into the almond mixture.
4. Spoon the mixture into a piping bag and pipe 3 cm rounds onto baking paper. Leave the shells to dry at room temperature for 45 minutes. (45 min)
5. Transfer to a baking tray and bake in an oven preheated to 160°C (fan) for about 10 minutes. (10 min)
6. Leave to cool on the baking paper on a wire rack; only remove from the paper once fully cooled.
7. Sift the ground almonds and put them in a mini chopper with the icing sugar and half of the egg whites; blend until smooth and thick.
8. Put the water and sugar in a pan, bring to the boil and cook until the sugar dissolves and the temperature reaches 118°C.
9. Whisk the second half of the egg whites to stiff peaks and gradually pour in the sugar syrup, then add the food colouring. Gently fold the meringue into the almond mixture.
10. Spoon the mixture into a piping bag and pipe 3 cm rounds onto baking paper. Leave the shells to dry at room temperature for 45 minutes. (45 min)
11. Transfer to a baking tray and bake in an oven preheated to 160°C (fan) for about 10 minutes. (10 min)
12. Leave to cool on the baking paper on a wire rack; only remove from the paper once fully cooled.
13. Put the sugar and raspberry juice in a pan, bring to the boil and cook uncovered.

Published 2026-10-07

https://fridge.menu/en/r/macaroni-3a7v97fp

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