MACARONS:

3 egg whites

50 g white sugar

200 g confectioners sugar

120 g almond flour

pinch of salt

2 g baking powder

Beat egg whites until foamy, then add salt, baking powder and white sugar. Whip until they form a peak that stands upright. Then add the food coloring. Fold flour/sugar mixture into the egg white mixture. Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. Bake for 15 mins. Do not under bake, even if they look done! Otherwise they will stick to your tray.

BUTTERCREAM:


60 g salted butter

75 g powdered sugar

150 g fresh raspberries, worked through a sieve to extract 3 tbsp of juice

Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice. Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip.

Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!

Good Luck and Enjoy!