Prep Time: 45 minutes
Bake Time: 17 minutes
Ingredients
- 5 grams freeze dried raspberries
- 50 grams granulated sugar
- 120 grams egg whites
- 125 grams almond flour
- 200 grams powdered sugar
- pink gel food coloring
- 3 oz raspberry flavored or filled chocolate
- 3 oz heavy cream
Instructions
- Prepare two baking sheets with silicon macaron mats or parchment paper. Prepare a piping bag fitted with a round tip.
- In a food processor, pulse the freeze dried raspberries, almond flour, and powdered sugar until mostly combined. Set aside.
- Weigh out 120 grams of egg whites in the bowl of a stand mixer fitted with the whisk attachment, then mix on 4 (medium-low) until frothy. Once the whisk begins leaving a trail in the egg whites, slowly pour in the granulated sugar. Once all the sugar is incorporated, increase speed to 6 (medium) and whisk until stiff peaks form. If desired, add gel food coloring and whisk on medium for a few seconds to fully incorporate.
- Mix in dry ingredients.
- Fold in chocolate chips.
- Bake 10–12 minutes.