Raspberry Macaron Homemade Style

A colorful French dessert that’s hard to resist. This skinny Raspberry Macaron recipe sandwiches pastel pink meringue shells with a reduced sugar raspberry jam filling.
Macarons are one of my favorite French treats. I love them particularly when there are a few different colors on one plate. 

Prepare the ingredients

Beat the egg whites on medium speed. When the foam makes waves, add 45 g of caster sugar. Continue beating at medium speed. When withdrawing from the mixer, the whites form a wide base bird’s beak at the end of the mixer, incorporate the rest of the sugar and the food coloring. Then beat the whites at maximum speed until a smooth, shiny and homogeneous base is obtained.

Then add the almond powder and the icing sugar mixture, slowly bringing the edges to the spatula, slowly. Form a homogeneous mixture, then test the preparation: when you lift the spatula, a ribbon should form. If this is not the case, crush the preparation with the spatula in the middle, re-test and repeat if necessary.

raspberry-macarons-steps

Baking steps

Preheat your oven to 150 ° C (thermostat 5). Hot air preferable.

Put the preparation in a pastry bag and form the shell of the macaron: about 2 cm in diameter. Space them on parchment paper or on a silicone plate to get the perfect Raspberry Macaron.

form the shell of the macaron

Bake 12 min. Let cool a few minutes before removing them from the plate.

You’ve finished the hulls! Phew!

You can try  vanilla macaron.

Filling of the Raspberry Macaron

Mix the ingredients in a saucepan over high heat, bring to a boil, stirring constantly for 3 min. Remove from the heat, continue to mix. When the mixture thickens, apply 1/2 teaspoon on the bottom shell, then place the top shell on top.

Let the Raspberry Macaron rest , keep them in the refrigerator.