- 250 g Almond powder, sifted
- 400 g Poeder sugar
- 100 g Sugar granulated
- 1 Drop red food color
Method:
- Preheat the oven to 160ºC
- Sift together the almond powder and powdered sugar
- Beat the egg whites to medium peaks. Whisk the sugar and 1 drop of red food coloring and beat the whites until tight and glossy
- Gently fold in the sifted ingredients
- Transfer the mixture to a piping bad fitted with a large round tip
- Pipe small rounds onto baking sheet with a silicone pad
- Place in the oven and bake untill the macarons can be lifted cleanly from the silicone, about 10 minutes
- Remove from the oven and transfer the silicone pad onto a wire rack for cooling
- Filling: Once the macrons are cool, fit a pastry bag with a small round tip and fill it with the raspberry jam. Pipe a small amount of jam onto a macaron half and place another macaron on top. Make sure the domed sides of the macarons are facing out. Repeat this process with the remaining macarons.