Ingredients
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125 g ground Almonds
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225 g Icing Sugar
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3 Egg
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20 g Caster Sugar
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Red Food Colouring
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For the Raspberry Cream
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200 ml fresh double Cream
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30 g Caster Sugar
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60 g fresh Raspberries
Directions
I always try not to use any food colouring in pâtisserie. However, macaroons are the only exception. The colour of the macaroon shell is meant to represent its flavour. For example, a deep-pink colour is used to represent a fresh raspberry macaroon.
Steps
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1
Done
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Make the macaroons. For the raspberry cream, whisk the cream with the caster sugar until it starts to thicken, then add the fresh raspberries and keep whisking until the mixture is stiff. The raspberry cream tends to loosen up in the fridge after a few hours and might need to be whisked again. |
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2
Done
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Fill a piping bag fitted with a medium-size nozzle with the raspberry cream and fill the macaroons. Keep in the fridge and allow 10 minutes at room temperature to warm up before serving. |
