Tuesday, May 27, 2014

Raspberry Macarons

This time of the year when it's hot outside and the sun is just shining all the time the most delicious things to eat are things that aren't that heavy, thing that are fresh and fruity and what is better then a little macaroon. My favorite macaron has always been a chocolate macaron but even that can be to sweet and heavy when you're just looking for something small. 
These macarons taste really fresh and take about an hour and a half to make. 

If you don't know all the do's and don'ts of making macarons I love this video from Dulce Delight, she does a great job at explaining everything that has to do with macarons! 

What you need: 

For the shell:
2 egg whites 
0,25dl sugar
2 teaspoons of vanilla sugar
2.5dl confectioners sugar
1.5dl almond flour 
A pinch of salt

For the filling: 
3.5 dl frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice
0.5 dl sugar

How you make them:

Start with the macaron shells:
Step1: Preheat yor oven to 150 degrees Celsius. 
Step2:mix the confectioners sugar with the almond flour and vanilla sugar and sift it into a bowl.
Step3whisk the egg whites together with a salt until it's become a hard foam. Then add the sugar and keep mixing it until the meringue has become blank. 
Step4: Carefully add the almond mixture to the meringue. It should look the same as before just a bit more fluid. Make sure not to mix it to hard so that the egg whites don't loose to much of their consistency. 
Step5: Spread baking sheets out on a pan and pipe the batter in even sizes (about two cm in diameter). Put them in the oven for about 12 minutes. Let them cool down before you touch them. 

Continue with the jam filling: 
If you want to save some time you can just buy any raspberry jam at the store and fill your shells with that but you can also make your own jam! 
Step6: In a blender or food processor, puree the raspberries and then pour them into a medium sized sauce pan.
Step7: Add the rest of the ingredients and bring it to a boil, keep stirring until it has thickened and then let it cool. 

The last step: 
Step8: Put the jam in a piping bag with a round tip and pipe it on to half of the shells and then just put another shell (without any filling on it) on top like a mini hamburger!

For some reason I always make a few mini macarons, I just think that they are so cute! 
(I know, I'm weird..) 

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