Raspberry and Lemon Macarons
Preparation : 30 min
Cooking : 15 min
Total time : 1 h 45 Rest : 1 h
Equipment
Baking tray, Parchment paper
1 bowl
100 g of almond flour
100 g of icing sugar
2 large egg whites
1 g cream of tartar
2 ml of pink food colouring
85 g of granulated sugar
100 g of unsalted butter
100 g of icing sugar
1 zest zest of a lemon
5 g of frozen raspberries
4 tbsp of lemon curd
Associated products
RECIPE STEPS
1
Pulse the almond / plain flour and icing sugar together in the food processor 10 times to make sure it is fine.
- 100 g of almond flour
- 100 g of icing sugar
Robot
2
Sieve them into a large bowl
3
Fit the whisk attachment into the metal bowl and add the egg whites, cream of tartare, granulated sugar, and food colouring. Run BEATEN EGG WHITES for 10 minutes.
- 2 large egg whites
- 1 g cream of tartar
- 2 ml of pink food colouring
- 85 g of granulated sugar
Beaten egg whites
10:00 / 5 / __°C
4
Fold a third of the egg whites into the almond flour mixture. Then fold in the rest.
5
Pipe the macaron mixture on to a silicone mat or a baking tray lined with parchment paper.
6
Tap the tray on the surface a few times to release any air bubbles.
7
Allow them to dry for 45 minutes to 1 hour until they have formed a dry shell.
8
Bake at 130°C for 10-12 minutes.
9
Leave them to cool to room temperature before removing from the tray.
10
To make the filling fit the whisk attachment to the metal bowl and add in the butter, icing sugar, lemon zest and the frozen raspberries. Run EXPERT 03:00/speed 5/0°C
- 100 g of icing sugar
- 5 g of frozen raspberries
- 4 tbsp of lemon curd
- 100 g of unsalted butter
Expert
03:00 / 5 / __°C
11
Pipe the filling in a circle around the edge of a macaron shell and spoon in half a tsp of lemon curd into the middle. Sandwich another shell on top and decorate however you wish.
