Gluten free Raspberry Macaron at Novotel Bengaluru Outer Ring Road


Raspberry Macaron (gluten free)


Raspberry Macaron:

100 grams almond powder
180 grams icing sugar
100 grams egg whites, at room temperature**
1/4 teaspoon cream of tartar
35 grams castor sugar a few drops of pink gel paste food color

Raspberry Filling:

75 grams cream cheese, at room temperature
3-4 tablespoons raspberry filling



Baking sheets lined with parchment paper.

Place the almond powder and confectioners’ sugar in food processor and process until finely ground (about 1 to 2 minutes). Sift the mixture to remove any lumps.

In the bowl of your electric mixer, fitted with the whisk attachment, beat the egg whites and cream of tartar gradually add the superfine sugar, and continue to beat, on high speed, until the meringue just holds glossy and stiff peaks. Once the almond mixture is completely folded into the meringue.

Fill a pastry bag with the batter. Pipe rounds of batter onto the parchment paper. Let the Macarons sit at room temperature for about 30-60 minutes.

Meanwhile preheat your oven to 150* C .Bake the macaroons for about 16-20minutes, Remove from oven and place the baking sheet on a wire rack. Let the Macarons cool for a few minutes on the baking sheet. Place the Macarons on a wire rack to cool completely.

Raspberry Filling: In a bowl beat, or whisk, the cream cheese with the mascarpone cheese until nice and smooth with no lumps. Stir in 3-4 tablespoons of raspberry jam until well combined. Place in a small piping bag.

To Assemble Macaroons: Start with two cookies of about the same size. Pipe a round of raspberry filling onto the flat bottom side of one cookie. Take the second cookie and place it (top side up) on top of the filling to sandwich the two cookies together.