Ingredients
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70 grams Ground Almond
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120 grams Powdered Sugar
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50 grams Granulated Sugar
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2 Egg Whitesroom temperature
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100 grams white chocolate
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50 grams Whipped Creamroom temperature
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50 grams Raspberry Jam
Directions
Delicate sandwich cookie with crisp exterior and raspberry delish filling. This sweet merengue-based confection is made with egg whites, icing sugar, almond flour and pink food coloring.
From the first try till now this recipe works for me every time. Lovely filling with whipped cream, white chocolate and raspberries.
Mix 70 grams ground almond and 120 grams of powdered sugar. Beat 2 egg whites on room temperature with 50 grams granulated sugar. Best mixing time is for 6 minutes with hand mixer. Adding sugar is best to be on several times, but not all at once.
Start with lower speed of hand mixer and mix two minutes, after two minutes increase the speed and continue with mixing. In the last two minutes mix on higher speed. This will help in making nice structure and will help to avoid bubbles. Always working process for me. When egg whites are ready, then add almond mixture and mix with spatula to combine. now is the time to add food coloring, vanilla extract or other edible aroma if you like. Until mixing with spatula make circles in one direction only and make exactly 36 circles. Transfer the mixture in a syringe and form small round shapes in the pan. Before baking leave them on room temperature.
Bake in preheat oven on 120 celsius for 30 minutes.
For the filling melt 100 grams white chocolate, add 50ml whipped cream and 50 grams raspberry jam. Cook on low medium heat and stir constantly. When the filling thickens remove from the heat.
Let it cool completely before making macaroon’s.
