What's the difference between a macaron and a macaroon?

Macaroons are drop cookies typically made with coconut, egg whites, almond paste, sugar, and sometimes flour. They're different than the French macaron, which are small, colorful, ganache-filled sandwich cookies. Also, macaroons are said to have originated in Italy .

How do I store and freeze this macaroon tart?

You can store this macaroon tart in an airtight container at room temperature for a 3-4 days, and then transfer it to the fridge. To freeze, place the macaroon tart in an airtight container and freeze for up to three months. Thaw on the countertop and serve at room temperature.

Can I use frozen raspberries for this recipe?

You sure can, and this is a great idea for when fresh raspberries aren't in season. Thaw frozen raspberries and use them in place of fresh, as instructed in the recipe.

Insanely Good Raspberry Almond Macaroon Tart

Description

This raspberry almond macaroon tart is everything you love about macaroons in tart form! With unrefined sugar and flour, this dessert is healthier and made from whole foods. Perfect for birthdays, Valentine's Day, or any day!

Ingredients

Units Scale

For the crust:

3/4 cup white whole wheat flour
1/2 cup unsweetened finely shredded coconut
1/4 cup unrefined, natural cane sugar
1/4 tsp sea salt
5 tbsp melted butter

For the tart filling:

1 cup unsweetened finely shredded coconut
1/4 cup unrefined, natural cane sugar
2 large egg whites
1/2 tsp almond extract
3/4 cup fresh raspberries, some halved
1/3 cup sliced almonds

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Instructions

Preheat & prep. Preheat the oven to 350 degrees. Butter a 9-inch baking dish (I used a round ceramic tart dish).
Make the crust. In a bowl, combine flour, coconut, natural cane sugar, salt, and melted butter. Stir together until mixture is crumbly and no dry spots are left. Press into prepared baking dish in a firm and even layer with edges slightly raised. Bake for 15 minutes, then remove from the oven.
Make the macaroon filling. While crust is baking, prepare the coconut macaroon filling by combining coconut, natural cane sugar, egg whites, and almond extract in a bowl. Stir to combine into a wet, clumpy mixture.
Fill the crust. Evenly distribute the raspberries across the crust, then dollop the coconut macaroon filling over the berries. Smoosh it down and spread it across the crust, getting behind the berries, allowing some of them to peak through for color. Sprinkle with sliced almonds.
Bake the tart. Bake the macaroon tart for 20-25 minutes at 350 degrees, or until the coconut peaks of the macaroon filling are golden. Allow to cool for at least 10 minutes before slicing and serving, though room temperature is recommend.

Notes

Recipe Inspiration: This recipe was adapted from a macaroon tart recipe in Heidi Swanson's Super Natural Everyday cookbook. I highly recommend this cookbook!
Use frozen raspberries. When fresh raspberries aren't in season, use thawed frozen raspberries! Simply use the thawed berries in step four when you lightly smoosh the filling together.

Prep Time: 10
Cook Time: 40
Category: Dessert
Method: Bake
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 269
Sugar: 13.8 g
Sodium: 91.6 mg
Fat: 18.1 g
Saturated Fat: 11.5 g
Carbohydrates: 26.3 g
Fiber: 4.4 g
Protein: 4.7 g
Cholesterol: 19.1 mg