Raspberry macarons

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raspberry macarons 2

Makes 16

 

For the macarons:

1 batch of vanilla macaron mix

1-2 drops of pink food colouring

 

For the coulis:

100g raspberries
1 tbsp caster sugar

 

For the filling:

120g icing sugar
60g unsalted butter, softened

100g raspberry jam

 

  1. For the macarons, make one batch of vanilla macaron mix and fold through 1-2 drops pink food colouring. Pipe onto the tray and bake for 10-15 minutes. Set aside and allow to cool fully.
  2. For the coulis, combine the raspberries and caster sugar in a pot over a medium-low heat and cook until the berries are soft and syrupy.
  3. Pass the mix through a sieve into a bowl and discard the seeds.
  4. In a large bowl, beat together the icing sugar and butter until smooth. Gradually beat in the raspberry coulis until the mixture is well combined and a pale pink colour. If the buttercream becomes too loose, add a little extra icing sugar.
  5. Spoon the buttercream into a piping bag and snip a small hole in the end of the bag.
  6. To assemble the macarons, spread on a layer of jam on one of the macaron shells. Pipe a swirl of the raspberry buttercream on top and sandwich with another. Repeat until all are sandwiched.

 

Per Serving: 159kcals, 6.1g fat (2.3g saturated), 25.6g carbs (22.4g sugars), 1.9g protein, 1g fibre, 0.31g sodium

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