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🍽️ Crunchy Raspberry Macarons

80 kcal · 30 min · 4 raciones

Ingredientes

• 120 g room-temperature butter
• 20 g powdered sugar
• 100 g raspberry jelly
• 200 g ground almond kernels (peeled)
• pink food coloring

Preparación

1. 1. Preheat the oven to 150 degrees Celsius with top and bottom heat.
2. 2. Whisk the egg whites with the lemon juice until very stiff.
3. 3. Gradually stir the sugar into the egg mixture.
4. 4. Continue whisking until the mixture is firm and glossy.
5. 5. Gently fold the ground almonds into the mixture.
6. 6. Color the dough with the food coloring.
7. 7. Fill the dough into a piping bag fitted with a large round tip.
8. 8. Pipe small half-spheres with a diameter of about 2 cm onto a baking sheet lined with baking paper.
9. 9. Bake the macarons in the preheated oven for about 15 minutes.
10. 10. Remove the macarons from the tray and let them cool on a wire rack.
11. 11. Beat the butter for the filling until creamy.
12. 12. Mix the butter with the powdered sugar and the jelly.
13. 13. Pipe a dollop of this cream onto the flat inner side of half of the cookies.
14. 14. Place a second macaron on top and press it down slightly.

Nutrición por ración

• kcal: 80
• Protein: 2 g · Fett/Fat: 7 g · Carbs: 3 g