Dive into the refined world of French pastry with these delicate raspberry macarons. Their crispy shell reveals a melting heart that dissolves in your mouth. This detailed recipe guides you step by step to master the art of macaronnage and achieve perfect biscuits worthy of the finest Parisian patisseries. The secret lies in the lava-like texture and essential resting time before baking. These little wonders will amaze your guests with their elegance and subtly fruity flavor. An unforgettable taste experience that transforms a simple dessert into pure happiness.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Sift together the almond powder and powdered sugar. Mix for a few seconds to refine the texture.
- 2
Whip the egg whites into stiff peaks while gradually adding the sugar. Incorporate the food coloring at the end of whipping.
- 3
Gently fold the powders into the meringue until you achieve a 'lava-like' texture.
- 4
Pipe regular circles onto parchment paper. Let crust for 30 minutes until the surface is dry to the touch.
- 5
Bake at 150°C for 13-15 minutes. Let cool before removing from the paper.
- 6
Assemble the shells two by two with the chosen filling.
- Egg whites should be at room temperature for better whipping.
- The macaronnage must be precise - not too much, not too little to achieve the perfect texture.
- Resting is essential to form the 'crust' and characteristic 'feet' of macarons.
- Refrigerate for 24 hours after assembly to develop the flavors.
- Enjoy at room temperature with tea or coffee for the optimal experience.
