Raspberry & Almond Macarons

Raspberry and Almond Macarons

A perfect treat for special guests, morning or afternoon tea! These Raspberry and Almond macarons are delicous, sugar free and gluten free! Made with Perfect Sweet™ xylitol for the biscuit and filling, these macarons are a great source of protein and completely refined sugar free.

Makes 20


  • Butter for greasing
  • 50g (1 ¾ oz) raspberries (for purees)
  • 120g (4 ¼ oz) almond meal
  • 75g (2 ½ oz) Perfect Sweet™ xylitol
  • 20g (2/3 oz) arrowroot
  • 3 x 60g egg whites
  • pinch of salt
  • 20g (2/3 oz) Perfect Sweet™ xylitol
  • 1 tablespoon raspberry puree



  • 125g (4 ½ oz) unsalted butter, softened
  • 40g (1 ½ oz) Perfect Sweet™ xylitol
  • 10g (1/3 oz) arrowroot
  • 2 tablespoons raspberry puree 



  1. Preheat oven to 150˚C/130˚C fan-forced (300˚F/250˚F). Brush a baking tray with butter to grease. Line with baking paper.
  2. Puree the raspberries by pushing through a fine meshed sieve with a wooden spoon.  Set aside.
  3. Mix the almond meal, xylitol and arrowroot in a bowl.
  4. Use an electric beater to beat the egg whites and salt in a medium sized bowl, on high speed until  soft peaks form.
  5. Add the salt and 20g xylitol to the egg mixture and beat until the xylitol is dissolved.
  6. Gently fold in half of the dry ingredients and then fold in the 2nd half and 1 table spoon of the raspberry puree.
  7. Spoon the mixture into a piping bag fitted with a 1 cm plain nozzle.  Pipe 4cm rounds (approx 40) onto the prepared trays. Tap the  trays to even the macaroons and let stand for 30 mins at room temperature.
  8. Bake for 20 minutes or until firm to touch.  Cool.



  1. Beat the softened butter until pale.  Add the xylitol and arrowroot until and beat until fluffy.  Add 2 tablespoons of raspberry puree and beat on medium speed until combined.
  2. Spread or pipe the raspberry filling onto the flat side of a macaroon and sandwich together with another.