Raspberry Ripple Macarons

 Yes, another macaron recipe. Make sure you don't over whip the cream for the filling otherwise its not as nice. As Adriano Zumbo says, Eat Sweet and Keep Baking!

Raspberry Ripple Macarons:

(Gluten Free)

• 75 g ground almonds or almond meal
• 115 g icing sugar (confectioners sugar)
• 2 large egg whites
• 50 g Caster sugar
• pink food colouring paste 

1. Place the ground almonds/almond meal and icing sugar (confectioners sugar) into a food processor and process for 15 seconds. Sift the mixture into a bowl. Line 2 baking trays with baking paper.
2. Place the egg whites in a large bowl and whisk until holding soft peaks. Gradually whisk in the caster sugar (about 1 tbls at a time) to make a firm, glossy meringue. Whisk in enough food colouring to give a baby pink colour.
3. Using a spatula, fold in the almond/icing sugar mixture into the meringue, one third at a time. When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency.
4. Pour the mixture into a piping bag fitted with a 1-cm/ 1/2-inch plain nozzle. Pipe an even amount of small rounds onto the prepared baking trays. Tap the baking sheets firmly onto a work surface to remove air bubbles. Swirl a little bit of pink food colouring on the top of each macaron shell. Leave at room temperature for 30 minutes or until a thin skin forms on the top of the shells and you can gently glide your finger across the top of them. Preheat the oven to 150 °C/ 302 °F/Gas Mark 3.
5. Bake in the preheated oven for 10-15 minutes. Cool for 10 minutes, then carefully peel the macarons off the baking paper. Leave to cool completely on a wire rack.

 

Raspberry Ripple Macaron Filling:

• 150 ml double cream
• 1 tbsp vanilla essence/extract
• 100% raspberry jam

1. Whip the double cream and the vanilla essence until holding soft peaks.
2. Sandwich two matching macaron shells together with Whipped cream and strawberry jam.