Delicate raspberry macarons

Name: Delicate raspberry macarons
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 Portionen
Ingredients: 150 g almond powder; 150 g icing sugar; 55 g egg whites; 1 tbsp food coloring; 150 g caster sugar or granulated sugar; 40 g water; 55 g egg whites; 1 tbsp Raspberry jam

Biscuits

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

60 Min

Description

These raspberry macarons are a real treat! The shell is crunchy and soft at the same time, combined with the sweet and sour taste of raspberry jam, making it an irresistible delicacy. I often prepare them for birthdays or Sunday brunches, and they are always a sensation. The recipe is a bit technical, but with the Thermomix®, it becomes much more accessible. Feel free to use fresh raspberries for an even more fragrant jam. These macarons are gluten-free, which is an advantage for people with intolerance. A real pleasure to share!

Ingredients (8 ingredients)

150 g almond powder
150 g icing sugar
55 g egg whites
1 tbsp food coloring
150 g caster sugar or granulated sugar
40 g water
55 g egg whites
1 tbsp Raspberry jam

Preparation (7 steps)

Cooking the sugar syrup

Thermomix® Setting

8 min/230°F/Speed 1 110

Pour 40 g of water and 150 g of caster sugar or granulated sugar into the Thermomix bowl. Cook 8 Min./110°C/Stufe 1 without the measuring cup.

480

Preparation of Italian meringue

Thermomix® Setting

6 min/Speed 3,5

Meanwhile, insert the whisk. Add 55 g of egg whites to the Thermomix bowl. Program 6 Min./Stufe 3.5. When the syrup reaches 110°C, gently pour the hot syrup over the beaten egg whites in a thin stream, while letting the Thermomix run. Increase the speed to Stufe 4 for the last 2 minutes.

360

Mixing powders and whites

Thermomix® Setting

10 sec/Speed 8

Mix 150 g of almond powder and 150 g of icing sugar together in the Thermomix bowl for 10 Sek./Stufe 8. Sift the mixture into a salad bowl.

Macaronage

In a small salad bowl, pour the remaining 55 g of egg whites, add the food coloring, mix with a spatula, add the almond/sugar mixture. Add half of the Italian meringue and mix with a spatula. Add the rest of the meringue and mix gently until the top becomes shiny.

Dressing and baking

Pour the meringue into a plain pastry bag, place a silpat mat or parchment paper on your baking sheet and place small mounds of dough (2cm). Tap the plate so that the macaron spreads, and let it crust for 30 minutes. Bake at 145°C for 10 to 12 minutes in the oven.

Preparation of raspberry jam

Thermomix® Setting

15 min/219°F/Speed 2 104

Mix as much sugar as fruit (raspberries) in the Thermomix bowl. Heat quickly to 104°C for 15 Min./104°C/Stufe 2. Set aside in a dish to cool. Then place in the fridge.

900