Raspberry Macarons

Ingredients

• 60 g strawberries
• 250 g powdered sugar
• 4 egg whites
• 2 tsp lemon juice
• 200 g very finely ground almonds (peeled)
• red food coloring
• 1 tsp rose water
• melted white couverture chocolate (for bonding)

Instructions

1. 1.

   Rinse the strawberries, clean, pat dry and puree. Strain the raspberry purée through a fine sieve and whisk in 1 tbsp powdered sugar. Beat the egg whites with lemon juice until stiff peaks form, gradually fold in the remaining powdered sugar until a shiny, stiff batter forms. Fold in the almonds and divide the mixture into two portions.

2. 2.

   Carefully fold the raspberry purée into one portion. If needed, tint to desired intensity with food coloring.

3. 3.

   Fold rose water into the other portion and color the mixture light pink with food coloring.

4. 4.

   Preheat the oven to 150°C fan and line two baking trays with parchment paper.

5. 5.

   Fill a piping bag fitted with a large round tip with the lighter batter. Pipe small half‑balls about 2 cm in diameter onto one tray. Empty the bag completely, wipe it clean, then pipe the darker batter onto the other tray.

6. 6.

   Bake the trays for about 25 minutes, leaving the oven door slightly ajar (e.g., insert a wooden spoon). Remove and cool off the trays.

7. 7.

   Optionally spread melted couverture on the inside of each macaron and top with another macaron, gently pressing together.