Ingredients:
- 200g almond flour
- 200g powdered sugar
- 150g egg whites aged, at room temperature
- 50g granulated sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon raspberry extract
- Red food coloring optional
- 150g fresh raspberries
- 150g granulated sugar
- 2 large egg whites
- Pinch of salt
- 1/2 teaspoon lemon juice
Instructions:
Line a baking sheet with silicone mats or parchment paper
In a large bowl, sift together powdered sugar and almond flour
Put aside
Beat the aged egg whites until frothy in a different bowl
Continue beating after adding the cream of tartar
When stiff, glossy peaks form in the egg whites, gradually add the granulated sugar and beat in
Add food coloring and raspberry extract if using
Using gentle, deliberate strokes, fold the almond flour mixture into the egg whites three times
Take care not to blend too much
Spoon the batter into a piping bag that has a round tip attached
Pipe tiny rounds onto the baking sheet that has been ready
After removing any air bubbles by tapping the baking sheet against the counter, allow the macarons to rest for 30 to 60 minutes, or until a skin forms on top
In the meantime, preheat your oven to 300F 150C
Bake for 15 to 18 minutes, or until the macarons are set and have formed feet
On the baking sheet, allow them to cool
Puree fresh raspberries and strain to remove seeds for the raspberry filling
In a saucepan, combine the puree and granulated sugar; heat over medium heat until thickened
The egg whites should be whisked with a pinch of salt in a different bowl until stiff peaks form
Lemon juice is added and the raspberry mixture is folded into the egg whites
After half of the macaron shells have cooled, pipe the raspberry filling onto those shells and sandwich them with the other shells
Before serving, let the macarons develop in the fridge for a full day
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