Raspberry Macaroon Hearts

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Raspberry Macaroon Hearts
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Health Score:
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
30
Ingredients
cup Raspberries
2 ¾ cups powdered sugar
4 egg whites
2 tsps lemon juice
1 ¼ cups Almond flour
3 Tbsps powdered sugar
1 ½ cups powdered sugar
1 Tbsp lemon juice
red Food coloring
How healthy are the main ingredients?
Raspberry

Preparation steps

1.
Heat the oven to 170°C (150°C in a fan oven), 340°F, gas 4 and line a baking tray with grease-proof paper.
2.
Purée the raspberries and press through a fine sieve. Mix together with 2 tbsp icing sugar.
3.
Whisk the egg whites with the lemon juice and gradually add the icing sugar until a stiff, glossy mixture forms. Carefully fold in the almonds and the raspberry purée.
4.
Spoon the mixture into a piping bag with a round nozzle and pipe small hearts approx. 2 cm in diameter onto the tray. Bake in the oven for around 25 minutes, leaving the door open a crack (e. g. put a wooden spoon in the oven door).
5.
While still hot, sprinkle the biscuits with the coloured sugar and leave to cool.
6.
Mix the icing sugar and lemon juice together to form a smooth and slightly runny icing. Put approx. 2 tbsp to one side and mix the rest with the red food colouring. Spread half of the macarons with the red icing. Place a wooden skewer on top and top with a second macaron. Decorate with stripes of the white icing and leave to dry.