Raspberry almond bites

Raspberry almond bites

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(8 ratings)

By

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Cooking time

Prep: 25 mins Cook: 25 mins Plus resting

Skill level

Moderately easy

Servings

Makes 20

These heavenly teatime bites taste as gorgeous as they look

Nutrition and extra info

Nutrition info

Nutrition per bite

kcalories
140
protein
2g
carbs
19g
fat
7g
saturates
2g
fibre
1g
sugar
18g
salt
0.06g

Ingredients

  • 4 large egg whites
  • 300g icing sugar
  • pink or red food colouring
  • 140g ground almonds
  • ½ a 250g tub mascarpone
  • 4-5 tbsp raspberry jam

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Method

  1. Whisk the egg whites in a large, clean bowl until soft peaks form. Whisk in the icing sugar in 3 or 4 batches, whisking well between each addition. Add a couple of drops of colouring with the final addition of sugar. Keep whisking until the mixture is light pink, with no streaks, and is thick and glossy, a bit like shaving foam.
  2. Using a large metal spoon, gently fold through the ground almonds. Cover 4 baking sheets with baking parchment and dab a little of the mixture in the corners of each sheet to secure paper. If you don’t have enough baking sheets, make and cook half the quantity, then repeat. Use 2 spoons or a piping bag fitted with a wide nozzle to make 40 circles, each about 5cm wide. Leave to sit out for about 10 mins until a skin starts to form.
  3. Heat oven to 180C/160C fan/gas 4. Place the baking sheets in the oven, leaving the oven door slightly ajar to allow steam to escape, then bake for 20-25 mins until just crisp, but not browned. Leave to cool.
  4. When ready to serve, gently ease off the paper with a palette knife. Carefully spread 1 tsp raspberry jam per biscuit over half of the biscuits and 1 tsp mascarpone per biscuit over the other halves, then gently sandwich together.

Recipe from Good Food magazine, August 2009

Comments, questions and tips

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Comments

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apjscurtis's picture

These came out great. Need to be careful not to make them too big. I was very careful with the food colouring and the were very pale.

wendrohtmets's picture

Made these for the first time today, was initally concerned by all the comments but these came out great, didn't stick to paper, i used sainsburys baking paper and i pulled them off hot and put on a cooling rack, only think was i was a little to lean with the food colouring and some of the tops cracked but i'm assuming it's because i cooked them for just a tad too long, also they kept there shape perfectly and didn't spread out, i think that comes down to the whisking of egg whites!

yum!

enrikab's picture
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Tried it for the first time and it went out just perfect.
Never try to pull them off the paper before they'd cooled down! This might be the main reason why it did split up for you.

sigurda71's picture

Hi everyone,

My coment on this: KEEP TRYING!!! And another important thing:
If you made the batter and you made little circles with it on your parchement paper, leave them to dry a little bit BEFORE you bake them. This way they form a little "film" on top, if you touch them the batter won't stick to your finger anymore, then it is time to bake them....

If you managed to get a reasonable result you can always vary with colours and flavours, e.g. Mix some Cocoa powder in your batter for brown colour and fill them with a chocolate buttercream....

Look on the internet under "macarons" and be amazed by all the possibilities!!!

catherinejlock's picture
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Loved this recipe! They were extremely easy to make, and looked very professional at the end. The also tasted great, although not the most exciting flavour combination but defiantly one everyone will enjoy (mine were all gone in a day!)

The ground almonds were a little crunchy which I personally liked, but you could easily whiz them up in a food processor for a while before using them if you prefer them finer. Also, when piping, make sure you don't make the blobs too big as they will spread out quite a bit.

Giving this recipe a four stars just because the flavours aren't that exciting.

surfnirvana's picture
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I used the silicon liner on the baking tray and they all came out perfectly! Really pleased with the results - especially as I had never made these before. I put them together with the mascapone and jam half an hour before everyone arrived and they were delicious! Everyone couldn't believe I had made them. I'll definitely be making these again. As in the above comment I used a little bit more of the pink food colouring to give a better pink colour.

any_max7's picture

all the comments above are true!
and as for me, it turned out to be like 'patrick' in the spongebob squarepants cartoon! LOL

eleanormayo's picture
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this was my first attempt at anything remotely 'macaroony' and I was really pleased with the results. I halved the recipe as I didn't have enough ground almonds for a full batch & using silicon paper as suggested meant that they came off a doddle and I would say mine were done after only about 15 mins. Only disappointment was my fault, I was a little too mean with the food colouring so they were not nearly pink enough.

sallyrayner's picture

has anyone tried ' cake release' fantastic product - cake misture does not stick to tins - bought at any cook shop

jess18877's picture

Pour some water under the bakingsheet (paper) immedeately as they come out of the oven. You can get them off easily now.

My macarons were not as smooth and round as in the picture. What did I do wrong??

jess18877's picture

Gently pour some water under the bakingsheet (paper) immediatly when they come out of the oven. Then they will come loose easily.

My macarons where not as round and smooth as they are in the picture. What did I do wrong???

kvothe's picture
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I think this is a fab recipe!! Made them a few times with no problems - each time friends have either demanded the recipe, or thought that they were shop-bought! A bit of a plaster spooning out the macaroons onto the sheet, but totally worth it.

mariek1995's picture

These are very similar to a French style macaron, which can be quite tricky to make, they sound fairly simple, but problems can arise basically each step of the way.

If the cookies are sticking, try pouring a few tablespoons of hot water on the baking sheet, under the parchment making sure to let it sit for a few seconds under each cookie, this can help loosen them.

If cookies spread out, it can mean that your oven is too hot or that your egg whites were under-beaten.

gostick's picture
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total disaster Stuck to the paper and spread out to huge flat wafers!

spaghettialaguiness's picture

if these are macaroons then they are better when left in the fridge for 48 hours before eating.

emmacohen's picture

Sorry you've had problems with this recipe - they are quite tricky. Daffodil, as suggested, make sure that you use a baking paper which has silicon in it - this should prevent it from sticking. Another problem may be the hot and humid weather we've been having. Unfortunately not the best for making meringues which have a tendency to go sticky. Kate try keeping them in the oven for another 5-10mins, the top should be crisp, but the insides should still be a little soft and chewy. Do try again though, I promise they taste great.

kkate08's picture
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This really didn't work for me, after time specified they were nowhere near done.

maxeleven's picture

You should use silicon paper

woodlandsl370's picture

Could not get the baking parchment off after they were cooled, so ended up throwing them away

woodlandsl370's picture

after they had cooked and cooled I could not get the baking parchment off. It had stuck firmly to the almond bites.

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