Raspberry Macaroon Hearts
5,0 / 10
ready in 1 hr 25 min.
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.
Purée the raspberries and press through a fine sieve. Mix together with 2 tbsp icing sugar.
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.
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).
While still hot, sprinkle the biscuits with the coloured sugar and leave to cool.
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.