Raspberry Macarons

1. 1

   Grease 2 baking pans and line with parchment paper. Press raspberries through a fine sieve; discard seeds. You will need 1 tbsp of the raspberry puree.

2. 2

   Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Add the granulated sugar and a few drops of food color and beat until the sugar dissolves. Fold in 1 1/4 cups sifted powdered sugar, ground almonds and raspberry puree, in two batches.

3. 3

   Spoon the mixture into a piping bag fitted with 3/4 inch plain tip. Pipe 1 1/2 inch rounds about 1 inch apart onto prepared pans. Tap the pans on the work surface so the macarons spread slightly. Dust the macarons with remaining 1 tbsp sifted powdered sugar. Let stand for 30 mins.

4. 4

   Meanwhile, preheat the oven to 300u00b0F.

5. 5

   Bake the macarons for about 20 mins. Cool in pans on a wire rack.

6. 6

   For the chocolate filling, bring the cream to a boil in a small saucepan. Remove from the heat. Add the chocolate and stir until smooth. Stir in the jam and a few drops of food color. Refrigerate until spreadable.

7. 7

   Sandwich the macarons with the chocolate filling.

No additional tips available.