Raspberry macarons

Ingredients

Macarons:

• 160 g eggwhites
• 170 g sugar
• 3 g eggwhite powder
• 2 g cream of tartar
• 200 g almond flour
• 150 g powdered sugar

Raspberry curd:

• 800 g frozen raspberries
• 320 g sugar
• 2 tsp vanilla powder
• 13 x egg yolk
• 80 g butter

Method

1. If you use silicon mats, pop these in the freezer. Make sure you effwhites are room tempered, you can have them on the counter for a couple of hours or you can put them in a bag and put the bag in luke warm water for 5 minutes. Place the raspberries on a plate to start to thaw.
2. We begin with the macarons, so measure all of you ingredients so you have it all ready!
3. Whip the eggwhites to a foam
4. Take 1 tsp of the time with sugar, eggwhite powder and cream of tatar, while the stand mixer are whipping on medium speed.
5. Whip it until you get a stiff, glossy meriunge with sharp edges. It`s important that the meriunge isn`t over whipped nor under whipped, because this will have an impact on the final results.
6. Sift your almond flour and powdered sugar, over the meringue so it doesn`t have any lumps.
7. Take the colour you want in now, just remember to not use oil or fat based colouring, this will ruin your merinuge. Also make sure the colour are heat proof.
8. Take your spatula and use it to cut the batter, and to make a grid in the batter. Carefully incorporate the dry ingredients to your meringue and then take the spatula around the edges of the bowl. Flip the batter on its head, up side down inside the bowl with the spatula, while scraping the inside of the bowl. Use this methode until you have a batter who dissapers within it selvs in 20 seconds.
9. Fill a large pipingbag with the #12 nozzle
10. Place your mats on a baking tray upside down, this way the macarons gets an evenly amount of heat and flow of air.
11. Pipe your macarons on to the mats or paper, the type of mat you are using can affect the end results. So I recommend useing thin, brown siliconmats.
12. Tap the baking tray 20-30 times on the counter tops, or use your hand to knock under the tray. We do this because it gets all the air bubbles out, and it helps with the consistency of the macaron.
13. Let the macarons dry for about 30 minutes, it can take longer! The most important is that the macaron has developed a skin, so you can touch it and it dosn`t stick.
14. Pre-heat the oven to 140ºC or 284ºF its the same temperature if you are using convention or not.
15. Bake the macarons for about 18-20 minutes, but all ovens are different so you have to find out yours.
16. Cool the macs on the mats and relase from the mats when cooled.
17. Now, while the macarons are baking, we can start our filling, the raspberry curd.
18. Thaw the raspberries, blitz it up in a blender, until smoothe.
19. Strain the berries and use the liquid for the curd.
20. Place the raspberry liquid, sugar and the vanilla in a saucepan.
21. Place the saucepan over medium heat. Now cook the mixture until all the sugar has dissolved.
22. Take the saucepan off the heat for this next part.
23. Stir in one egg yolk at the time.
24. Turn the heat down to low, and let the curd thickens a lot, it can not come to a boil. If it does it becomes scrambled eggs with rasberries!
25. The consistency you are looking for is, when you take your spartula a cross the buttom of the saucepan it shall take some time before fillig that stripe again.
26. Take the saucepan off the heat again, add the butter and stir it in.
27. Place it in the fridge for cooling, it will thickens up when chilled completely as well.
28. When the macarons are cooled and the curd chilled, place the curd in a piping bag with a round nozzle, #12. Pipe the curd on half of the macaron shells.
29. Put the other half of the macaron shells on top.
30. Place your macarons in the fridge for 24-48 hours to mature, this is essensial for getting a perfect consistency!
31. Keep in the fridge up to a week or in the freezer for 4 months.
32. Good luck and enjoy!