May 24, 2022

Gluten Free Raspberry, Almond and Manuka Macarons

Macarons are the most delicious little morsels and one of the happy things about them is that they’re gluten free. These ones are both gluten free and refined sugar free, and there’s a secret little surprise in the centre that provides both texture and immunity support… Raw Manuka Honey!

With a raspberry twist and a coconut almond base, you can also use Sheryl’s Raspberry, Chia and Plum Jam recipe to replace the puree for a slightly sweeter finish.

Perfectly imperfect is the way we roll, so if they look a little blobby, wonky or characterful, embrace it! The best part is the eating, so don’t worry about making them smooth and round. As you can see…. We didn’t!

Enjoy the making, the eating (and the benefits of raw manuka honey), and keep these puppies in the fridge if you’re looking for extra chew factor.

Yum! x

The Steens Team

INGREDIENTS

Butter for greasing

50g (1 ¾ oz) raspberries (for purees)

120g (4 ¼ oz) almond meal

20g (2/3 oz) arrowroot

3 x 60g egg whites

pinch of salt

95g (3 1/3 oz) Manuka Honey

1 tablespoon raspberry puree

FILLING

125g (4 ½ oz) unsalted butter, softened

40g (1 ½ oz) Manuka Honey

10g (1/3 oz) arrowroot

2 tablespoons raspberry puree

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.

Puree the raspberries by pushing through a fine meshed sieve with a wooden spoon. Set aside. OR take Sheryl’s pre-made jam out of the fridge if you have some.

Mix the almond meal and arrowroot in a bowl.

Use an electric beater to beat the egg whites and salt in a medium sized bowl, on high speed until soft peaks form.

Add the salt and manuka honey to the egg mix and beat until the honey is dissolved. If your honey is cold and solid, it will pay to melt it slightly – you can do this by popping it in the sunshine for a couple of hours before you start, or in a pan on the oven until it melts completely. Don’t overheat as you don’t want to burn it! Alternatively, pop it in the microwave in a little vessel for 10 seconds, give it a stir, and pop it in again for another 10 seconds.

Gently fold in half of the dry ingredients and then fold in the 2^nd half and 1 table spoon of the raspberry puree.

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.

Bake for 20 minutes or until firm to touch, then allow to cool.

FILLING

Beat the softened butter until pale. Add the manuka honey and arrowroot until and beat until fluffy. Add 2 tablespoons of raspberry puree and beat on medium speed until combined.

Spread or pipe the raspberry filling onto the flat side of a macaroon and sandwich together with another.

Enjoy! And if you love them, we'd love to see your pics on instagram and facebook .

If you're looking for the ideal honey for baking and cooking, shop our Anytime Range with milder strength manuka and wildflower honey from New Zealand, and don't forget to download your free honey to sugar conversion chart so you can reduce refined sugar in all your favourite recipes.