Vanilla macarons with raspberry butter cream
METHOD
- Preheat oven to 140°C convection. Sieve the icing sugar and almond meal in a large mixing bowl repeat this and combine together making sure to discard any large pieces. With an electric mixer beat the egg whites and salt until it forms a soft peak then gradually add the caster sugar until the mixture becomes thick and glossy.
- Fold the almond meal and icing sugar into the eggwhites. Place the macaron mixture into a piping bag with a ⅓ sized nozzle. Then using a macaron template underneath some baking paper on a baking tray pipe the mixture making sure to not pipe the mixture to high.
- To remove any air bubbles, imperfections and to spread the mixture out further gently tap the baking tray on your bench a few times. Allow the macarons to dry uncovered for at least 20 minutes. This will make the tops smooth and shiny. Cook the macarons for 15 minutes they should be firm and slightly risen. Cool on a wire rack.
- Make the butter cream by combining the butter, icing sugar, and raspberry coulis in an electric mixer with a whisk attachment for 5 minutes. Using the same piping nozzle pipe the butter cream on one side of a macaron then find a similar sized macaron and press together until the filling meets the edges. Repeat this process until all the macarons have been used.