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Raspberry Cream Giant Macaron

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An oversized, bakery-style raspberry macaron with a crisp exterior and chewy center, sandwiched with whipped vanilla cream and fresh raspberries. A show-stopping dessert that’s as beautiful as it is delicious.

Ingredients

Scale
  • 1 1/4 cups powdered sugar
  • 1 cup almond flour (finely ground)
  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • Gel food coloring (raspberry pink)
  • 3/4 cup heavy whipping cream
  • 1/2 tsp vanilla bean paste or extract
  • 2 tbsp powdered sugar
  • 1 cup fresh raspberries
  • Extra raspberries for topping (optional)
  • Dusting of powdered sugar (optional)

Instructions

  1. Line two baking sheets with parchment paper. Trace 3–4 inch circles as guides for uniform giant macarons.
  2. Sift together almond flour and powdered sugar into a large mixing bowl. Discard any large bits.
  3. In a separate clean bowl, whisk egg whites until frothy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form.
  4. Add gel food coloring and gently fold in the sifted dry mixture using a spatula. Mix until the batter flows like lava and ribbons form (approximately 50 folds).
  5. Transfer batter to a piping bag fitted with a round tip. Pipe large rounds onto the prepared baking sheets using the traced circles as a guide.
  6. Tap baking sheets firmly on the counter to release air bubbles. Use a toothpick to pop any visible bubbles.
  7. Let macarons sit at room temperature for 30–60 minutes until the tops are dry to the touch.
  8. Preheat oven to 300°F (150°C). Bake macarons for 18–20 minutes. Let cool completely before removing from parchment paper.
  9. In a chilled bowl, whip heavy cream with vanilla and powdered sugar until soft peaks form.
  10. Pipe or spoon whipped cream onto the flat side of one macaron shell. Place fresh raspberries evenly on the cream.
  11. Gently press the second macaron shell on top to sandwich.
  12. Chill the assembled macaron for at least 1 hour to set and allow flavors to meld.
  13. Before serving, garnish with extra raspberries and a light dusting of powdered sugar, if desired.

Notes

  • Room temperature egg whites whip better and more consistently.
  • Resting the macarons before baking is essential for developing their characteristic ‘feet.’
  • Macarons are delicate; handle with care when assembling.
  • Can be stored in the fridge for up to 2 days for optimal texture.

Nutrition

Keywords: giant macaron, raspberry macaron, whipped cream filling, gluten-free dessert, French patisserie, showstopper dessert

Find it online: https://foodiecara.com/raspberry-cream-giant-macaron/