• 250 g Almond powder, sifted
  • 400 g Poeder sugar
  • 100 g Sugar granulated
  • 1 Drop red food color


  1. Preheat the oven to 160ºC
  2. Sift together the almond powder and powdered sugar
  3. Beat the egg whites to medium peaks. Whisk the sugar and 1 drop of red food coloring and beat the whites until tight and glossy
  4. Gently fold in the sifted ingredients
  5. Transfer the mixture to a piping bad fitted with a large round tip
  6. Pipe small rounds onto baking sheet with a silicone pad
  7. Place in the oven and bake untill the macarons can be lifted cleanly from the silicone, about 10 minutes
  8. Remove from the oven and transfer the silicone pad onto a wire rack for cooling
  9. Filling: Once the macrons are cool, fit a pastry bag with a small round tip and fill it with the raspberry jam. Pipe a small amount of jam onto a macaron half and place another macaron on top. Make sure the domed sides of the macarons are facing out. Repeat this process with the remaining macarons.