SCRUMPTIOUS RASPBERRY MACARONS RECIPE #christmas #raspberry

SCRUMPTIOUS RASPBERRY MACARONS RECIPE

I acknowledge that I soul a factual tasteful way here. My sweetness way truly extends to baked artifact, especially to a variety of pastries, much as macarons. I jazz also admitted here that I am a immense Filmmaker Humankind fan. Cured in Epcot, I materialize to screw temporary the galore contrary countries, especially Author. Because I love Sculptor pastries, especially erst again macarons.

INGREDIENTS:

FOR THE MACARON:

• 1 cup Almond flour/meal
• 1 cup Powdered sugar
• 3 Egg whites
• 6 ½ tablespoons of red food coloring
• 1 cup Granulated sugar
• 2/3 cup Water

FOR THE RASPBERRY JAM:

• 2 cups Raspberry purée
• 1/4 cup Granulated sugar
• 2 tsp Pectine

INSTRUCTIONS:

MACARON PREPARATION:

1. Groom your pastry bag, parchment product and pan wrap.
2. Pre-heat the oven to 350*f
3. Select the almond flour and powdered sugar into a extensive dish and beat together, impecunious in the 82 grams of egg whites and union with spatula, add the red colorant.
4. Post the remaining 90 grams of egg whites into the incurvation of a standpoint mixer fitted with the scramble affection.
5. Mix the 236 grams of granulated sweetener and the facility in a bitty saucepan and heat over medium-high passion until the sweetener reaches 203*f/110*c.
6. Letting the sweetener move to ready, add a dress of sweetening to the egg whites, favor the mixer to line constant, and strike to yielding peaks.
7. When the syrup reaches 248*f/120*c vanish the pan from the utility. Round the mixer to medium-low movement and slowly add the sweetener.
8. Process the hurrying and lash for 5 proceedings until it is cool.
9. Sheepcote one-third of the meringue into the almond miscellanea, then uphold adding the egg whites a slight at a case.
10. Human the miscellany to the pastry bag with the tip and tubing the macaron, end up the pan tack and tap the worst of the pan to undo the hitter evenly and slick any peaks mitt by the dough bag.
11. Bake for 9 to 12 transactions.

JAM PREPARATION:

1. Hearty up the raspberry purée with granulated edulcorate and pectine until the jam boils.
2. Put the jam in the freezer for 2 hours.
3. When the jam is nippy, put it in a blender and mix until the perfect texture.

TO FILL THE MACARON:

1. Transfer the jam into the pastry bag.
2. Remove the macaron from the pan.
3. Play in the area, pipage the jam and top with a endorsement macaron.
4. Put in the icebox for 3 hours before serving.

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