Raspberry Macarons

Name: Raspberry Macarons
Cook time: 2 h
Total time: 2 h
Yield: 9
Ingredients: 200 g crushed almonds; 375 g Icing sugar; 144 g Protein (4-5 protein); 7-10 Tbsp Salt; 20 g Sugar; 7-10 Tbsp red food colouring; 75 g room-warm raspberry jelly; 250 g room-warm butter; 250 g Raspberries; 7-10 Tbsp Disposable piping bag; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 9

200 g crushed almonds
375 g Icing sugar
144 g Protein (4-5 protein)
7-10 Tbsp Salt
20 g Sugar
7-10 Tbsp red food colouring
75 g room-warm raspberry jelly
250 g room-warm butter
250 g Raspberries
7-10 Tbsp Disposable piping bag
baking paper

Directions

1
Grind the almonds and 300 g icing sugar very finely in the universal chopper, pass through a sieve. Mix the remaining coarser ingredients once again and add to the almond sugar. Beat the egg whites and 1 pinch of salt in a bowl with the whisks of the hand mixer. Let the sugar trickle in. When the mixture is whipped stiff, add the red food colouring and continue beating for about 1 minute. Carefully fold 3 portions of almond sugar into the meringue mixture
2
Pour the mixture into a piping bag with perforated spout. Spray approx. 18 evenly sized blobs onto 2 baking trays lined with baking paper. Let rest for 15-20 minutes at room temperature. Bake in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: not suitable) one after the other for approx. 30 minutes. Take out and let cool down
3
Pass the jelly through a fine sieve. Whip butter and 75 g icing sugar with the whisk of the hand mixer for 15-20 minutes until thick and creamy white. Stir in jelly in several small portions. Pour cream into a piping bag with star-shaped spout. Spray approx. half of the macarons raspberry cream onto the underside. Sort the raspberries and spread on top. Place the remaining macarons on top or add to the mixture. Chill for about 1 hour.
4
Waiting time approx. 30 minutes