Raspberry Topped Vanilla Macaroons

Raspberry Topped Vanilla Macaroons


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Fall in love with macaroons. Take a trip to Paris with just a few simple ingredients. These raspberry topped vanilla macaroons will make you feel like you’re in the city of love.

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Time needed

15 min preparation + 20-25 min cooking

Serving Size / Yield

15 servings


  • Macaroons:
  • 1 tsp. vanilla extract
  • 2 eggs
  • 50 g. caster sugar
  • 75 g. almonds, ground
  • 100 g. icing sugar
  • Filing:
  • 50 g. butter
  • 1 tsp. vanilla extract
  • Extra:
  • 15 raspberries

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Preheat the oven to 320 degrees. Place the ground almonds and icing sugar into a food processor. In another bowl, mix the vanilla extract, eggs and caster sugar. Combine both mixtures. Pipe the mixture out from a piping bag onto a cookie sheet lined with parchment paper. You should have about 30 rounds. Bake for 20 minutes. Meanwhile, mix the filing ingredients until it becomes fluffy. Remove the rounds from the oven. Let them cool for 10 minutes and then place them into the oven for 5 more minutes. Remove round from oven and pipe the filling onto half of the rounds. Place another round onto the filled round. Top the macaroons with any remaining filling and a raspberry. Enjoy!

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