Raspberries macarons
30
25
25
No
Ingredients
- Recipe for 25 macarons :
- 125 ml (125 g) of almond powder
- 225 ml (225 g) of powdered sugar
- 100 ml (100 g) of egg whites
- 20 ml (20 g) of icing sugar
- Few drops of Carmine
- 150 ml (150 g) of raspberries jam
Preparation
Side-by-side mode
- Sieve together the 225 ml (225 gr) of icing sugar and almond powder. Set aside. Whisk half of the egg whites.
- Once done, add the other half and few drops of Carmine.
- Continue to whisk eggs whites. Once done, add 20 ml (20 gr) of icing sugar.
- When whites are well firm and smooth, add the sugar and almonds mixture.
- Make macarons dough, mix carefully with tools, like a spatula. The mixture needs to fall.
- Fill a piping bag of 7 mm of diameter.
- Set on a parchment paper small macarons of 4 cm of diameter.
- Let crust for 2 hours at room temperature.
- Preheat oven at 395 °F (200 °C).
- Bake for 2 minutes at 395 °F (200 °C) then finish cooking at 325 °F (160 °C) for 6 to 7 minutes.
- When out of the oven, lift up the corner of the paper and pour a bit of cold water.
- Let macarons for 10 minutes to well humidify.
- Take off and garnish with a bag of raspberries jam. Stick by two.
- Set aside for 6 hours in the refrigerator before tasting these amazing small macarons.
Did you know that...
The best way to freeze raspberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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