| | Nutty raspberry macarons
Nutty raspberry macarons
Nutty raspberry macarons 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Grease 3 large baking trays. Line with baking paper. Sift almond meal and icing sugar together in a bowl.
  2. Using an electric mixer, beat eggwhites in a bowl until soft peaks form. Gradually add sugar, beating until dissolved. Beat until just combined. Fold in half the almond mixture until just combined. Fold in remaining mixture until combined and glossy (mixture will break down a little).
  3. Spoon mixture into a large snaplock bag. Snip 1cm from 1 corner of bag. Pipe 4cm rounds of mixture on prepared trays, 4cm apart. Sprinkle half of each macaron with nuts. Tap trays on bench to remove air bubbles. Set aside for 1 hour.
  4. Preheat oven to 130°C/110°C fan-forced. Bake macarons, 1 tray at a time, for 18 to 20 minutes or until tops are firm. Cool on trays. Carefully transfer to a wire rack.
  5. Spread 1/2 teaspoon jam over flat side of half the macarons. Sandwich with remaining macarons. Serve.
Time for preparing:
17 min.
Servings:
2

Ingredients:

  • 1 1/4 cups almond meal (ground almonds)
  • 1 1/2 cups pure icing sugar
  • 4 eggwhites
  • 1/4 cup caster sugar
  • 2 tablespoons granulated nuts
  • 1/2 cup raspberry jam
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