---
title: Iced Raspberry Macaroons Recipe | Pastry1 Magazine
description: Get the recipe for these iced raspberry macaroons, perfect for any dessert menu or event.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Iced Raspberry Macaroons Recipe | Pastry1 Magazine](https://www.parisgourmet.com/magazine/iced-raspberry-macaroons-recipe)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Jan 16, 2025 4:33:39 PM

BY STÉPHANE GLACIER, M.O.F. PÂTISSIER

Makes around a hundred macaroons

CHEF's TIP: For a more complex raspberry sorbet, replace 10-15% of the raspberry purée with blackcurrant purée.

 

## almond paste

INGREDIENTS

1,200 g equal parts icing sugar and ground almond, sifted   
220 g raw egg whites (2/3 pasteurized, 1/3 homemade)  
Blackcurrant: Natural violet food coloring as required  
Raspberry: Natural raspberry pink food coloring as required

METHOD:  
Mix to form a relatively firm dough. Add food coloring of your choice. 

 

## meringue

INGREDIENTS

150 g water  
600 g sugar  
220 g egg whites

METHOD:

Boil the water and sugar to 120°C and pour over the egg whites to make an Italian meringue.  
Keep mixing until the meringue has reached 40°C, then gradually fold the meringue into the almond paste.   
Fold to make the dough supple and glossy.  
(TAKE CARE NOT TO OVERWORK THE DOUGH).  
Using a piping bag with a nozzle, pipe 3 cm-diameter macaroons onto baking paper, newspaper, fiberglass paper or Silpat® sheets. Bake on lined trays for around 11 minutes in a deck oven at 165°C (turn trays halfway through baking) or 150°C in a convection oven, for 8–9 minutes.

 

## raspberry sorbet

INGREDIENTS

240 g water  
180 g sugar  
6 g sorbet stabilizer  
100 g atomized glucose   
1,000 g raspberry purée   
10 g lemon juice

METHOD:

In a saucepan, bring the water, sugar mixed with stabilizer and atomized glucose to a boil. Chill. Mix the raspberry purée with the syrup. Add lemon juice.

Using a refractometer, check the brix level of the sorbet. Set to 32°Brix. Leave to set for 24 hours at 4°C. Churn. Freeze.

 

## assembly

METHOD:

Arrange pink and violet macaroon shells on a stainless steel baking tray. Fix them in place in the freezer, then use a piping bag with a nozzle to fill the raspberry macaroon shells with a pretty scoop of raspberry sorbet and close with a blackcurrant macaroon shell. Store in the freezer.

[View full post](https://www.parisgourmet.com/magazine/iced-raspberry-macaroons-recipe)

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