Raspberry Macaron

Raspberry Macaron adapted from Ladurée Sucre cookbook!

Ingredients:

140 g ground almonds
125 g icing sugar
100 g caster sugar
3 egg whites
Red food colour
100 g Raspberry Conserves for filling

Method:

Combine the ground almonds, and icing sugar in a food processor.

Separately, whisk the egg whites to a foam. Add half of the caster sugar and whip until dissolved. Add the remaining half and whip for another minute until you reach soft peaks. Add a few drops of the red food colour until you have a delicate pastel pink colour. Delicately fold the mixture of ground almonds, and icing sugar into the egg whites.

Transfer mixture to a piping bag and pipe rounds onto prepared baking sheets with non-stick parchment paper.

Preheat the oven to 275 F

Allow the macarons to sit uncovered for 10 minutes. Bake in the oven for 10 – 12 minutes depending on your size.

Cool, and fill by spreading approximately one teaspoon of raspberry conserve on one macaron shell, topping with another macaron shell.

Makes about 25 filled macarons