Ingredients
Method
1.Preheat oven to 170°C (fanbake). Line 2 large baking sheets with baking paper.
2.In the bowl of an electric mixer, combine all the ingredients, except the raspberries, until well mixed.
3.Add the raspberries and pulse in short bursts until they are incorporated (there should still be some visible streaks of raspberry). The mixture won’t be overly sticky, but should hold together when pressed into a ball.
4.Using your hands, scoop out even-sized mounds of mixture and roll into balls. You can arrange them close together on the baking sheets as they don’t spread. Bake for 25–30 minutes until they look lightly golden on top.
5.Rest on the baking sheets for 10 minutes after removing from the oven. Transfer to a cooling rack once they are cool and firm enough to handle. I like to sprinkle mine with a little freeze-dried raspberry powder to garnish.
6.The macaroons can be stored in a cool, dry place in an airtight container or cookie jar for up to a week.
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