Raspberry macarons

  • 2.5 hours (working time approx. 45 minutes)
  • 6 persons
Rated 4 out of 5


  • 3 tbsp. freeze-dried raspberries
  • 2 egg whites
  • 1,5 dl. almond flour
  • 1 dl. cane sugar
  • 3 dl. icing sugar
  • 1 dl whipping cream
  • 100 g white chocolate
  • 75 g Skælskør raspberry jam


1. Blend freeze-dried raspberries into a fine powder or mash through a sieve.

2. Beat the egg whites until stiff and add the cane sugar and icing sugar a little at a time, still beating until a stiff meringue dough forms.

3. Stir in the almond flour and freeze-dried raspberries and mix well.

4. Spread the dough on baking paper in small circles, about 1.5-2 cm in diameter, and let them rest for about 1 hour at room temperature.

5. Bake the cakes for 10-12 minutes at 150°.

6. Bring the cream to the boil and remove from the heat.

7. Pour the chocolate into the hot cream and stir until the chocolate is melted.

8. Let the cream cool and whip it through when it is completely cool.

9. Add the raspberry jam and stir until the cream is smooth.

10. Assemble the cakes 2 by 2 with cream in between, and store them in the fridge or freezer until serving.


Did you know that we have a wide range of different fruit and berry products? At Skælskør Frugtplantage® you will find everything from beautiful, colourful and tasty jams to fruit porridge in a wide variety of flavours. Our aim is to offer you, the consumer, a wide range of delicious flavours that meet your needs without compromising on good, traditional taste and quality.