Tart with frangipane and pear cream!
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Raspberry Macarons
ingredients
servings
8
Almond flour
200 oz
Icing sugar
200 oz
Water
50 fl oz
White sugar
200 oz
Egg, egg white
175 oz
Food colouring
a bit
Eggs
2 unit
Raspberries
220 oz
Cornflour
10 oz
White sugar
100 oz
Butter
140 oz
Gelatin for dessert
5 oz
Desserts from Italy - Lombardia
Raspberry Macarons
Raspberry Macarons
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Delicious raspberry macarons for a special occasion
preparation
step 1
Whisk together the almond flour and the icing sugar until the mixture becomes powder; sift it and put it in a bowl with half the egg whites, mixing it until it is homogeneous.
step 2
In a thick-bottomed saucepan, melt the granulated sugar with water and bring to a boil.
step 3
Put the other half of egg whites in a bowl and when the syrup reaches 114 degrees, operate the planetary mixer to whisk the egg whites. When you reach 118 degrees add the syrup flush.
step 4
Whip the meringue until it cools; at this time you can add the dye (in this case the red one).
step 5
Once cooled add the meringue to the almond flour mixture and mix gently from bottom to top. When stirring it must fall from the head like a ribbon.
step 6
Form circles on the sheets of parchment paper (for these doses about 40 pairs will come out) and let rest for half an hour (they must dry).
step 7
Bake at 160 degrees for 10-12 minutes depending on the size. Take them out of the oven and let them rest on a cold surface.
step 8
For the cream, in a thick-bottomed saucepan, add the eggs with the sugar mixed with the starch. Put it on medium heat stirring with a whisk. When it comes to a boil add the raspberries and cook until it begins to boil.
step 9
Remove from the heat and add the gelatine previously placed in cold water and mix. Add the softened butter and strain everything with a sieve.
step 10
Once the filtered cream is obtained, let it cool and put it to rest in the fridge for a couple of hours.
step 11
At this point, stuff the macarons by distributing a good dose of cream and gently combining them.
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