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Raspberries
Raspberries macarons
Author:
Les Cultures de chez nous
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Preparation
30
Baking
25
Portions
25
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
Recipe for 25 macarons :
125 ml (125 gr) of almond powder
225 ml (225 gr) of powdered sugar
100 ml (100 gr) of egg whites
20 ml (20 gr) of icing sugar
Few drops of Carmine
150 ml (150 gr) of raspberries jam
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Raspberries macarons
From
Sep 23
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Jan 01
Preparation
Sieve together the 225 ml (225 gr) of icing sugar and almond powder. Set aside. Whisk half of the egg whites.
Once done, add the other half and few drops of Carmine.
Continue to whisk eggs whites. Once done, add 20 ml (20 gr) of icing sugar.
When whites are well firm and smooth, add the sugar and almonds mixture.
Make macarons dough, mix carefully with tools, like a spatula. The mixture needs to fall.
Fill a piping bag of 7 mm of diameter.
Set on a parchment paper small macarons of 4 cm of diameter.
Let crust for 2 hours at room temperature.
Preheat oven at 395 °F (200 °C).
Bake for 2 minutes at 395 °F (200 °C) then finish cooking at 325 °F (160 °C) for 6 to 7 minutes.
When out of the oven, lift up the corner of the paper and pour a bit of cold water.
Let macarons for 10 minutes to well humidify.
Take off and garnish with a bag of raspberries jam. Stick by two.
Set aside for 6 hours in the refrigerator before tasting these amazing small macarons.
Chef's notes
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