Here is another macaron recipe using my go-to base recipe and with a delicious tangy raspberry filling. Enjoy!
Ingredients (makes approx. 20 paired macarons)
225g pure icing sugar
130g almond meal
115g egg whites
60g caster sugar
1g bicarb soda
A few drops of red or pink food colouring
Raspberry jam (get the recipe here) or use purchased raspberry jam/filling/jelly
Preheat oven to 150°C fan forced. Grease and line two large baking trays with baking paper.
Separately sift icing sugar and almond meal into medium bowls or over sheets of baking paper. Repeat process 3 times and re-weigh ingredients (I know this seems excessive but trust me, it’s worth it). You will need to top up the ingredients as you may have lost some in the sifting process. Sift icing sugar and almond meal into a bowl and repeat, ensure there are no lumps.
Whisk egg whites until doubled in size using electric beaters or an electric stand mixer. While still whisking, gradually add caster sugar, bicarb and food colouring, whisking until mixture forms very stiff peaks.
Gently fold almond meal mixture into meringue using a spatula until incorporated.
Spoon into a piping bag fitted with a 9mm round nozzle (approximately). Hold nozzle close to the baking tray and pipe 3cm diameter circles onto prepared trays – don’t make a circular motion à la soft serve. Tap the underside of the tray to allow macarons to settle and air bubbles to escape. If there is still a little peak on top, dip a teaspoon in water and use the back to smooth the surface. Leave to rest for 15-20 minutes or until the macarons form a skin (this is VERY important as it will give your macaron its lovely ‘foot’).
Bake for 12 minutes. Remove trays from the oven and allow macarons to cool on the tray. They will still be soft at this stage but will firm up on cooling.
Once cool, remove from tray, pipe jam onto half the macarons and sandwich with a second macaron.
Adapted from Callum Hann’s ‘Ginger Macarons’ –http://www.masterchef.com.au/recipes/ginger-macarons.htm