Raspberry macaroons

Name: raspberry macaroons
Cook time: 45 min
Total time: 110 min
Yield: 25
Cuisine: French
Ingredients: 150 g almond shavings; 150 g powdered sugar; 4 medium sized egg; tube red dye pen; 150 g fine cristalsugar; 38 g tap water; 100 g Raspberry Jam

Macarons with raspberry flavor

Ingredients

Kitchen Stuff

1 baking paper
1 food processor
1 sugar thermometer
1 piping bag with smooth nozzle (8 mm)

Directions

Draw 50 rounds of 3 cm diameter with a black marker on 2 pieces of baking paper.
Place the baking paper with the marked side down. The circles are still visible, but the batter does not come into contact with the pen.
Put the almonds in the food processor and grind to a fine powder. Meanwhile, add the icing sugar in 3 parts.
Split the eggs. Weigh 55 g of protein 2 times and put the proteins in two fat-free bowls.
Mix the dye with 1 part of the protein, stir well and add the colored protein undefeated to the almond flour. Mix until you have a thick batter.
In a pan, bring the granulated sugar to the boil with the water over medium heat.
Boil the sugar syrup to 118 ˚C (this is measured with the sugar thermometer). Start by tapping the egg white if the syrup has a temperature of 80 ˚C.
Beat the rest of the egg white with a mixer. Let the sugar syrup, if it is at temperature (118 ˚C), fade out.
Pour the sugar syrup into a thin stream while beating the mixer with the egg white foam. Beat until the foam has cooled to 50 ˚C.
Add 1/3 of the foam to the almond batter and mix to a whole.
Fold the rest of the egg white foam until you have a light 'tough' batter that sticks to your spatula.
Put the batter in the piping bag with a smooth nozzle. Spray 50 rounds of 3 cm diameter on 2 baking sheets lined with baking paper.
Carefully touch the baking trays on the work surface so that the larger air bubbles can escape from the batter.
Leave the unbaked macarons uncovered for at least 45 minutes on the worktop, so that the batter is given a thin 'skin'.
Preheat the oven to 150 ° C (preferably lower and upper heat instead of hot air).
Bake the macarons in approx. 20 min. Until crispy and done in the oven.
After 10 minutes, bake the oven door for 5 seconds. Open. This removes the greatest heat and moisture and prevents the sugars from caramelizing.
After 5 minutes you repeat the opening of the oven again. Take the macarons out of the oven after the total baking time of 20 minutes and allow to cool.
Brush half of the biscuits with the raspberry jam.
Push the other half of the cookies carefully.