Individual Raspberry Macaroon Tarts

Raspberry Macaroon Tarts // Savvy Eats

Is there a raspberry shortage going on or something this year? We were out picking sour cherries (I need to restock on my homemade maraschinos!) this week, with the thought that we’d grab a pint or two of raspberries for fresh eating afterwards. But they were something like $4/pound, even for the non-organic variety. FOUR dollars? I like raspberries, but not enough to drop $8 to make a single pie or have with a few breakfasts.

And I swear they weren’t that expensive the last 3 years I’ve picked raspberries around here. Maybe it is because I usually pick my raspberries in the fall, and they are cheaper then? I sure hope so, because I really want to make some raspberry jam this year!
Individual Raspberry Macaroon Tarts - Savvy Eats

I couldn’t quite shake my craving for some sort of raspberry-based dessert, so when we got home from the farm, I broke out a jar of last year’s raspberry preserves. I mixed up a simple macaroon tart crust, spread it with a thick layer of raspberry preserves, and topped it off with a pistachio-coconut crumble. Forty-five minutes later, and dessert was ready!

Raspberry Macaroon Tarts //

Individual Raspberry Macaroon Tarts

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: Serves 3

Individual Raspberry Macaroon Tarts

Rich raspberry preserves fill a macaroon-style tart shell in this quick summer dessert.


  • 2 3/4 cups sweetened shredded coconut (or 2 3/4 cups unsweetened shredded coconut + 1/4 cup granulated sugar)
  • 3 egg whites
  • Pinch of salt
  • 1/4 cup unsalted pistachios
  • 3/4 cup raspberry preserves


  1. Preheat the oven to 350F.
  2. Pulse 2 cups of the coconut (and the 1/4 cup sugar, if you are using unsweetened coconut), 2 of the egg whites and a pinch of salt together in a food processor. Press the coconut into three 6" round tartlet pans. Bake at 350F for 15-18 minutes, or until the coconut is beginning to brown.
  3. While the crusts bake, pulse the other 3/4 cups coconut with the last egg white and the pistachios in a food processor until they form a coarse crumb.
  4. Spread the raspberry preserves over the baked crusts, and top with the pistachio-coconut mixture. Bake at 350F for 12-15 minutes.

Savvy Cookbooks: The Soda Fountain (and Chocolate Cherry Milkshakes)

Chocolate Cherry Milkshake Using Maraschino Cherries | Savvy Eats

I was so excited when a review copy of The Soda Fountain by Gia Giasullo and Peter Freeman showed up on my doorstep. After all, we’re coming up on the summer months, which is the perfect time for ice cream floats. And milkshakes. And sundaes. And egg creams. IE: all of the recipes in this book.

The book opens with a history of soda fountains. If you’re a fan of food history, the 50-ish pages of soda fountain history should be enough of a reason to buy the book.

After that, the book gets into the recipes. From syrups and sodas to sundaes to milkshakes, The Soda Fountain covers nearly every ice cream-based treat you could dream of.  I’m super excited to try making my own fruit syrups and sodas this summer when everything is in season. Plus, there are several suggested cocktails using the fruit syrups for those who don’t want to abstain. I’m also intrigued by the egg creams – I’ve never had one! – and think I might start with the blueberry version.

As far as sundaes go, there are three chapters packed with unique ideas, with recipes for the sundaes themselves, as well as toppings and baked goods to go with them.  But when it came time for me to choose some recipes to test, I opted for a milkshake. Thick and creamy, milkshakes are great for serving at the end of a summer dinner party. They require zero prep work and come together in seconds. Plus, they are easily customizable with different ice creams and syrups or fruits. Think how fun it would be to offer a DIY milkshake bar, with all sorts of ice creams!

Here, I adapted the cherry blossom shake, swapping the vanilla ice cream for chocolate and using my homemade maraschino cherries instead of store-bought. But don’t worry! If you didn’t can your own maraschino cherries last year, you can use the kind from the grocery here too. Chocolate cherry delicious-ness awaits!

Chocolate Cherry Milkshakes

Prep Time: 15 minutes

Yield: 2

Chocolate Cherry Milkshakes

Adapted from The Soda Fountain


  • 20 ounces chocolate ice cream
  • 1/2 cup milk
  • 20 cocktail cherries (homemade or storebought)
  • 2 tablespoons juice from the cocktail cherries jar
  • For the cherry whipped cream:
  • 1/2 cup whipping cream
  • 1 1/2 teaspoon granulated sugar
  • 1 tablespoon juice from the cocktail cherries jar


  1. Pulse the ice cream and milk together in a blender to break up the ice cream. Gradually increase the speed to blend it all together.
  2. Add all but two of the cherries and the cherry juice to the blender and pulse a few times to combine.
  3. Divide the milkshake between two glasses. Top each with cherry whipped cream (see below) and a cherry.
  4. For the whipped cream:
  5. Whisk the cream with the sugar until soft peaks begin to form. Add the cherry juice, and beat until the whipped cream has stiff peaks.

Overall, there are some unique flavor combinations and a good amount of food history here, but I don’t know that I’d buy a book just about ice cream treats on my own. I give The Soda Fountain by Gia Giasullo and Peter Freeman…

3 out of 5 stars.

Psst: This post contains affiliate links. I only ever recommend products and books that I think you might like! I was sent a review copy of this book, but all opinions are my own.