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81% would make again

Neapolitan Macarons

Tasty Team

Ingredients

for 20 macarons

  • 1 ⅓ cups almond meal (130 g), super fine
  • 1 ¾ cups powdered sugar (210 g)
  • 4 egg whites, cold
  • ½ cup sugar (100 g)
  • 2 teaspoons cocoa powder
  • 2 teaspoons raspberry jam, strained
  • ¼ teaspoon red food coloring
  • 1 cup white chocolate chip (175 g), melted
  • 4 oz cream cheese (115 g)

Nutrition Info

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    Calories 163
    Fat 9g
    Carbs 17g
    Fiber 0g
    Sugar 16g
    Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 300˚F (150˚C).
  2. Add almond meal and powdered sugar to a bowl and mix to combine.
  3. Using a hand mixer, beat the egg whites until they stick to the bowl.
  4. Add the sugar to the whipped egg whites and beat until stiff peaks form.
  5. Gently fold the powdered sugar with almond meal into the whipped egg whites.
  6. Divide the batter in half. In one bowl, gently fold in cocoa powder. In the other bowl, add in the strained raspberry jam and red liquid food coloring and stir to combine.
  7. Transfer the batters into separate piping bags and pipe directly onto a parchment paper-lined baking sheet.
  8. Bake for 20 minutes.
  9. In a bowl, add the melted white chocolate chips and cream cheese and stir to combine.
  10. Put the chocolate filling in a piping bag and pipe filling onto the macaron shells.
  11. Sandwich the macarons together.
  12. Refrigerate macarons for another 2 hours before serving.
  13. Enjoy!
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