Summary

Ingredients

For the dough:

• 150 g almond (s), peeled, very finely round
• 150 g powdered suar
• 110 g protein
• 150 g suar, finer
• 75 ml water
• Possibly food coloring, red, absolutely powder

For the filling:

• 500 g raspberries, frozen, thawed or fresh
• 300 g suar
• 7 ½ g pectin, or 8 g agar agar
• 1 teaspoon lemon juice

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Instructions

1. First the raspberry jelly is prepared. To do this, puree the raspberries, strain them through a sieve and bring to the boil with sugar, lemon juice and gelling agent in a saucepan while stirring continuously, then simmer for 2 minutes. Pour into a baking dish, place cling film on the surface to prevent skin from forming and allow it to set in the refrigerator.
2. For the almond dough, mix the almonds with the powdered sugar, then sieve into a bowl. Divide the egg white into two 55 g portions. If you are using food coloring, add a serving of egg white to it. Then add these to the almond powdered sugar mix and do not stir!
3. For the Italian meringue, put the other portion of egg white in a bowl, have a hand mixer ready.
4. Cook a syrup from the fine sugar and the water. To do this, put sugar and water in a saucepan and bring to the boil, measure with a thermo. Remove from heat at 118 ° C. Beat the egg whites with the hand mixer until stiff. During this process, carefully pour in the sugar syrup at the edge, continue beating until a shiny, compact snow is formed that is only lukewarm. Now add this to the almond, sugar and protein mixture and fold in until everything is well mixed and the dough flows from the spoon, tough.
5. Line a baking sheet with parchment paper, put the dough in a piping nozzle and spray on small circles approx. 3 cm in diameter. The easiest way to do this is to hold the nozzle vertically and close to the sheet metal and quickly pull it up at the end. Carefully hit the baking sheet with the macarons on the worktop several times.
6. The sprayed macarons now have to rest for 30 minutes so that a crust forms.
7. In the meantime, preheat the oven to 180 ° C. Slide the tray into the lower third of the oven. Bake the macarons for 12 minutes. Quickly open the oven door twice and then close it again. The baking time depends heavily on the oven.
8. After baking, carefully pull the parchment paper with the macaron halves onto the worktop, allow to cool.
9. Stir the raspberry jelly well, pour into a piping nozzle. Always sprinkle one half generously with it, put on a second and press down gently.
10. The macarons should ideally rest in the refrigerator for one night before consumption.
11. Tip:
12. It is important that the almonds and powdered sugar are finely ground and sifted, that the dough is not stirred for too long and that liquid food coloring is not used, it changes the consistency of the dough considerably. In addition, you really have to wait until the fully baked macarons have cooled before pulling them off the baking paper, otherwise too much dough often sticks to them.
13. Many recipes are made without the Italian meringue, but the risk that the macarons won`t turn out is much greater and, in my opinion, the baking result is considerably worse.
14. You can also fill the macarons with ganache of various kinds, it is also very decorative to dust some baking cocoa, gold powder, etc. over them before baking.