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Raspberry macaron cake

  • 170 g raspberries
  • 150 g butter, unsalted
  • 125 g almonds, ground finely
  • 150 ml honey, raw
  • 3 pcs egg whites
  • 2 tbsp pomegranate juice
  • 1 pinch salt

  1. Preheat the oven to 150°C and line two baking trays with grease-proof paper.
  2. Place the raspberries into a sieve then pour water on them for washing, then let them dry in a single layer on kitchen papers. Be careful to avoid crushing them.
  3. For the macarons; place the ground almonds into a food processor then blend to a fine, powdery texture.
  4. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed. Slowly add the 30ml honey a few at a time, whisking continuously. Add pomegranate juice and continue to whisk until stiff peaks form when the whisk is removed.
  5. Fold in the almond and 60ml honey using a large metal spoon, until the mixture is smooth and well-combined and falls in ribbons.
  6. Spoon half of the mixture into a piping bag fitted with a plain 1.5-cm nozzle.
  7. Pipe rounds of the macaron mixture onto one of the prepared baking trays, starting from the center by always making bigger rounds 'til the mixture is over, to get one big macaron. Repeat this with the remaining batter. The size of the macarons is up to you, the important is to get two same-sized big macarons at the end but not too big because then you won't be able to take it off from the paper without breaking them.
  8. Using a damp fingertip, smooth the surface of each macaron if there is a peak. Set aside for 20-25 minutes, or until a ‘skin’ has formed over the surface.
  9. Bake the macarons for 18-25 minutes, or until they have risen slightly and are dry to the touch.
  10. Remove and set aside for cooling, then carefully peel away the grease-proof paper then place the macarons on a wire rack to cool completely.
  11. Meanwhile, for the filling, beat together the butter and remaining honey until smooth and fluffy.
  12. Spread 3/4 of the buttercream onto the flat side of one macaron. Top with the raspberries, placing them nicely with their bottom onto the cream. 
  13. Spread the remaining butter cream onto the other macarons flat part, then top the raspberries to make a ‘sandwich.’
  14. Decorate with icing sugar or fruits, then serve immediately.

Good points

I think Macarons don't need good points ;)

Preparation time: 60 min
Portions: 4
Difficulty: medium
Cuisine: French
General (in 1 portion)
Calories: 602.56 kcal
Carbohydrates: 43.83 g
Cholesterol: 80.63 mg
Sugar: 35.07 g
Protein: 10.26 g
Fat: 46.36 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com