Ingredients for Raspberry Macaroons
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How to Make Raspberry Macaroons
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a large bowl, beat 3 large egg whites with a pinch of salt using an electric mixer until soft peaks form.
- Gradually add 1/2 cup (100g) granulated sugar and 1 packet (1 tablespoon) unflavored gelatin that has been bloomed in 2 tablespoons of cold water, beating continuously until stiff, glossy peaks form.
- Gently fold in 1 cup (120g) fresh or frozen raspberries (if frozen, ensure they are thawed and patted dry).
- Fold in 1/2 cup (60g) semi-sweet chocolate chips.
- Drop rounded teaspoons of the mixture onto the prepared baking sheet, leaving some space between each macaroon.
- Bake for 25 minutes at 250°F (120°C).
- Turn off the oven and let the macaroons stand in the closed oven for 30 minutes.
- Carefully remove the macaroons from the oven and let them cool completely on the baking sheet before transferring to a wire rack to cool further.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
32g
Fat
5g
Carbs
2g