120g icing sugar
80g almond flour
2 egg whites
pinch of salt
60g castor sugar
Food colouring (pink)
Preheat the oven to 180°
Mix the icing sugar finely with the almond flour. Sift the mixture into a bowl.
Whisk the egg whites into firm peaks with the salt.
Add the castor sugar and food colouring, and continue whisking
until the meringue is very shinny.
Using a spatula, stir in the almond flour and icing sugar.
And then bake for 15 minutes.
For the raspberry cream you'll need:
150g of raspberries
25g of castor sugar
10g of cornflour
Mix the raspberries with the egg, castor sugar and cornflour.
Filter through a sieve to remove the seeds.
Transfer to saucepan and cook on low heat for about five minutes,
whisking constantly until the cream thickens.
Pour into a bowl, cover with plastic wrap and allow to cool at room temperature.
To assemble the macarons, garnish one shell with raspberry cream and then cover with another shell.