Raspberry Macaroons
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 14 mins |
| Total Time | 2 hrs 9 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 90 g protein, (approx. 3 pieces)
- 1 pinch (s) salt
- 30 g suar, finer
- 200 g powdered suar
- 110 g almond (s), round, without shell
- Food coloring, red
For the cream:
- 100 g cream cheese
- 100 g powdered suar
- 100 g butter, soft
- 150 g raspberries
Print Recipe
Pin Recipe Instructions
- Sift the almonds and powdered sugar into a bowl and mix. Sifting is very important so that the mass takes on a fine, powdery consistency and no coarser pieces end up in the dough!
- Weigh the egg whites exactly and beat until stiff. When the egg white starts to turn white, slowly drizzle in the sugar. Shortly before the end of the whipping, if necessary, mix in the red color of the food. Use it to color the macarons softly pink!
- Now fold the egg white in 2-3 portions, best with a silicone spatula, under the almond powdered sugar mixture.
- Attention: only work with careful, circular movements, otherwise the mass will collapse too much!
- Pour the dough into a piping bag and squirt circles onto a baking sheet (I use a mineral water bottle cap to draw circles beforehand as a template on the baking paper so that the macarons are roughly the same size; however, there are also macaron baking sheets made of silicone that save this work) - If some circles should become uneven, the splash sometimes has a small point on top, hold a finger in the water and then carefully dab the wet finger on the tip of the dough. This will make the surface smooth.
- Let it rest for 20-25 minutes so that the surface dries nicely! Important, because otherwise the macarons would burst open while baking.
- Bake in the oven at 140 ° C for about 14 minutes.
- For the filling, which can be prepared in the meantime:
- Stir the butter until creamy, add the cream cheese, stir in. Puree the raspberries with the powdered sugar, pass the raspberry mixture through a sieve to the butter and cream cheese mixture and stir in well.
- Take the macarons out of the oven and let them cool down well.
- Carefully remove from the baking paper and fill with the raspberry cream.
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