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.
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