Preheat oven to 150ºC conventional (130ºC fan
forced). Line 2 trays with baking paper.
Beat egg whites in small bowl with electric mixer
until soft peaks form. Add caster sugar, a
tablespoon at a time, whisking until mixture is
thick and glossy (2-3 mins), and add food
colouring. Sift icing sugar and almond meal 3
times through coarse sieve. In 2 batches, fold in
icing sugar/almond mixture and lemon rind into egg
white base.
Fill piping bag fitted with 2cm plain tube. Pipe
4cm rounds allowing space around each macaron. Tap
trays on bench so macaroons spread slightly. Stand
for 30 mins on bench to form a crust.
Bake macaroons for 20 mins. Cool on trays.
Raspberry cream-
Bring cream to the boil in small saucepan, remove
from heat; add chocolate, and stir until smooth.
Allow to cool. Stir through raspberries.
Just before serving, sandwich macaroons with
Raspberry cream - don't prepare ahead of time or
they will go soft.
Originally Submitted
9/21/2013
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