Raspberry Macarons
Delicate French almond-based meringue confections, with a crisp exterior and a soft raspberry filling.
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75 min
Francesa
20 servings
The story behind
Macarons are considered one of the pinnacles of technical pastry. As seen in the image, these macarons feature a vibrant pastel pink color and the characteristic 'foot' or ruffled base. Their group presentation highlights the uniformity required in their preparation; each shell must be smooth and glossy, maintaining a perfect balance between the sweetness of the almond and the tartness of the fruit filling.
Instructions
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1Sift the almond flour and icing sugar twice to ensure a smooth surface.
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2Prepare a stiff meringue by beating the egg whites with granulated sugar and add the pink coloring.
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3Perform 'macaronage' by folding the dry ingredients into the meringue until the batter falls in a ribbon consistency.
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4Pipe circles onto a tray and let them air dry until a skin forms and they are no longer sticky to the touch.
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5Bake at 150°C (300°F) for 12-15 minutes. Once cooled, fill with raspberry cream as shown in the photo.
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