Raspberry almond bites

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Results 1-20

• daffodil

  17 July 2009

  daffodil commented on this recipe

  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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• daffodil

  17 July 2009

  daffodil commented on this recipe

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

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• Richard

  20 July 2009

  Richard commented on this recipe

  You should use silicon paper

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• Kate2008

  25 July 2009

  Kate2008 rated and commented on this recipe

  

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

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• Emma Lewis

  24 August 2009

  Emma Lewis commented on this recipe

  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.

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• Laura

  05 September 2009

  Laura commented on this recipe

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

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• katieg

  08 September 2009

  katieg rated and commented on this recipe

  

  total disaster Stuck to the paper and spread out to huge flat wafers!

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• Marie

  12 December 2009

  Marie commented on this recipe

  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.

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• Bobbie

  28 January 2010

  Bobbie rated this recipe

  

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• kvothe

  28 July 2010

  kvothe rated and commented on this recipe

  

  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.

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• Jess18877

  29 July 2010

  Jess18877 commented on this recipe

  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???

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• Jess18877

  29 July 2010

  Jess18877 commented on this recipe

  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??

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• sunbird

  02 December 2010

  sunbird commented on this recipe

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

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• Belkey

  26 February 2011

  Belkey rated and commented on this recipe

  

  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.

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• any_max7

  12 September 2011

  any_max7 commented on this recipe

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

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• Surfnirvana

  19 October 2011

  Surfnirvana rated and commented on this recipe

  

  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.

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• catherinejlock

  29 October 2011

  catherinejlock rated and commented on this recipe

  

  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.

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• Sigurda71

  21 January 2012

  Sigurda71 commented on this recipe

  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!!!

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• Miss E

  28 January 2012

  Miss E rated and commented on this recipe

  

  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.

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• reddog

  16 October 2012

  reddog commented on this recipe

  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!

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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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Difficulty and servings

Makes 20

Preparation and cooking times

Prep 25 mins

Cook 25 mins

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

PER BITE

140 kcalories, protein 2g, carbohydrate 19g, fat 7 g, saturated fat 2g, fibre 1g, sugar 18g, salt 0.06 g

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