If you follow me on Pinterest you may have noticed by now that I love macarons, I’m pinning them all the time. They are so delicate, I love their versatility of flavors and their bright colors and honestly how could I resist them, they taste like candy. Every time we go on vacation I’m sure to grab some – because they only sell them within probably 2 hours of me. In California I loved the salted caramel and the coconut macarons from Lette Macarons in Newport Beach, and during our recent short term move to Washington D.C. I loved getting the red velvet macarons from The Sweet Lobby.

With the recipe below I only listed the ingredients you’ll need then inserted a link to Bravetart for the directions. I love Stella’s recipe and it was also fun reading through her macaron myths. Macarons are tricky, and I’m no pro (I’ve only made them a number of times) so I’d thought it would be better just to link to her directions because she knows what she’s doing.

This recipe is very versatile. I also considered filling these with a chocolate ganache. They are very sweet with the jam, so if you don’t have much of a sweet tooth you might want to go with a little jam along with some dark or bittersweet ganache and maybe use a less sugar jam. Enjoy!

Ingredients

• 115 grams almond flour (I used Bob’s Red Mill)
• 230 grams powdered sugar
• 144 grams egg whites
• 72 grams granulated sugar
• 3/4 tsp coconut extract
• 1/2 tsp salt
• Red or pink food coloring (optional)
• 3/4 cup raspberry jam

Directions

• For macaron directions please visit the recipe here on Bravetart as that is the recipe I used, adding the 3/4 tsp coconut extract in place of the vanilla and tinting if desired with food coloring.
• Allow macarons to cool completely. Spread about 1/2 Tbsp raspberry jam between 2 macarons. Store in an airtight container.

Recipe Source: adapted from Bravetart