Raspberry Macaroons
Description
These raspberry macaroons have the perfect berry flavor and only need five main ingredients to be made.
Instructions
- Oil and line a large baking sheet with baking parchment.
- Grind the ground almonds and icing sugar together in a food processor to a very fine powder.
- Whisk the egg whites to stiff peaks in a very clean bowl then carefully fold in the almond and sugar mixture with the raspberry syrup and food coloring.
- Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 1/2 cm/ 1” rounds onto the baking tray.
- Leave the uncooked macaroons to stand for 30 minutes to form a skin.
- Preheat the oven to 170°C (150° fan)/ 325 F/ gas 3.
- Bake for 10-15 minutes or until crisp on the outside and still a bit chewy in the middle.
- Slide the greaseproof paper onto a cold work surface and leave he macaroons to cool completely.
- Sandwich the macaroons together with jam.
