Raspberry and Lemon Macarons

Recipe by: Magimix

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

COOK EXPERT

RECIPE STEPS

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

Sieve them into a large bowl

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

Fold a third of the egg whites into the almond flour mixture. Then fold in the rest.

Pipe the macaron mixture on to a silicone mat or a baking try lined with parchment paper.

Tap the tray on the surface a few times to release any air bubbles.

Allow them to dry for 45 minutes to 1 hour until they have formed a dry shell.

Bake at 130°C for 10-12 minutes.

Leave them to cool to room temperature before removing from the tray.

To make the filling fit the whisk attachment to the metal bowl and add in the butter, icing sugar, lemon zest and the freeze-dried 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

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.