Raspberry Macarons

Ingredients

• 250 g raspberries
• 125 g gelatin sugar (2:1)
• 20 ml raspberry liqueur
• 100 g raspberries
• 270 g powdered sugar
• 4 egg whites
• 2 tsp lemon juice
• 200 g ground almonds (peeled)
• pink food coloring

Instructions

1. 1.

   For the filling, rinse the berries, pat dry and mix with the sugar. In a small saucepan, bring to a boil while stirring constantly and simmer for about 3 minutes until sparkling. Then stir in the raspberry liqueur, transfer to a bowl and let cool.

2. 2.

   For the macarons, rinse the raspberries, pat dry and puree. Strain the puree through a fine sieve and mix well with 2 tbsp powdered sugar.

3. 3.

   Beat the egg whites with lemon juice until stiff peaks form, gradually fold in the powdered sugar until a glossy, stiff batter forms. Gently fold in the almonds and raspberry puree. Color to desired intensity with food coloring.

4. 4.

   Preheat the oven to 150°C fan and line a baking tray with parchment paper. Fill a piping bag fitted with a large round tip with the batter. Pipe small half‑spheres about 2 cm in diameter onto the tray. Bake for about 25 minutes, leaving the oven door slightly ajar (e.g., insert a wooden spoon). Remove, lift from the tray and cool.

5. 5.

   Spread raspberry filling on the inside of half the macarons, place the remaining ones on top, press lightly and serve.