Raspberry Macarons With Liquorice 0 Comments

Raspberry Macarons With Liquorice

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The recipe is made by Maja Ambeck Vase who has the blog www.chocolat.dk
(40 Macarons)

• 150 g almond flour
• 150 g icing sugar
• 2 egg whites (110g)
• Red food colouring
• 150 g sugar
• 50 g water

• 125 g icing sugar
• 35 g soft butter
• 2 tablespoons raspberry juice
• Seeds from 1/4 vanilla pod
• Fresh lemon juice

Johan Bülow Sweet Liquorice Syrup
Red food colouring

Sift the icing sugar and almond flour into a bowl. Add one egg white (55g) to the mixture and stir with a wooden spatula. Add a little red food colouring.
Bring the water and sugar to the boil in a small saucepan, until the mixture reaches 117C. Whisk the remaining egg white in a bowl until stiff. Keep whisking while you pour the hot syrup into the egg whites. Whisk until the meringue is thick, smooth and almost cooled. Carefully fold the dry ingredients into the meringue.
Spoon the mixture into a piping bag with a round nozzle. Pipe small circles onto a baking tray lined with baking paper. Bake the macarons for approximately 12 min. at 150C (fan oven). Leave to cool.

Raspberry Filling:
Put all the ingredients in a bowl and whisk – start at low speed and increase to high speed until the butter cream is light and fluffy. Spoon the mixture into a piping bag with a small, round nozzle and pipe a circle of cream on the flat side of a cooled macaron. Fill the circle of cream with liquorice syrup and top with another macaron to make a sandwich.

To decorate:
Carefully brush the finished macarons with a little red food colouring. Store the macarons in an airtight container in the fridge until serving.

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