MAMAMAMAMAMAMAMA
A
CACACACACACACACA
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RORORORORORORORORR
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VAVAVAVAVAVAVAVAVA
AAA
RIRIRIRIRRRRR
ATATATATATATATATAT
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S
Special equipment
food processor with blade attachment
Ingredients
(^3) ⁄ 4 cup confectioner’s sugar
(^3) ⁄ 4 cup ground almonds
2 large egg whites, at room temperature
(^1) ⁄ 3 cup sugar
3–4 drops of pink food coloring
For the filling
6oz (150g) mascarpone
2 tbsp good-quality seedless raspberry conserve
Method
1 Preheat the oven to 300°F (150°C). Line 2
baking sheets with wax paper. Draw 1
1
⁄ 4 in
(3cm) circles with a pencil, leaving a 1
1
⁄ 4 in
(3cm) gap between each. In a food
processor, pulse the confectioner’s sugar
and almonds until finely mixed and smooth.
2 In a bowl, whisk the egg whites until they
form stiff peaks. Add the sugar, a little at a
time, whisking well between each addition.
Whisk in the food coloring.
3 Fold in the almond mixture a spoonful at
a time, until just mixed. Transfer the mix to
the piping bag. Holding the bag vertically,
pipe meringue into the center of each circle.
4 Bake in the middle of the oven for 18–20
minutes until the surface is firm. Leave to
cool on the sheets for 15–20 minutes, before
transferring to a wire rack to cool.
5 For the filling, beat the mascarpone
and raspberry conserve until smooth and
transfer to the (cleaned) piping bag used
earlier, with the same nozzle. Pipe a blob
of the filling onto the flat side of half the
macarons and sandwich together with
the rest of the halves. Serve the same day,
or the macarons will go soft.
BAKER’S TIP
The skill in making macarons comes in
the technique, not in the proportions of the
ingredients. Gentle folding, a heavy, flat baking
sheet, and piping completely vertically
downward should all help you to produce the
perfect macaron.Raspberry
Macarons
Pretty as a picture, these macarons
look almost too good to eat.
MAKES
2030
MINS18–20
MINSPREPARE AHEAD The unfilled shells can bestored for 3 days in an airtight container.