Raspberry Macarons

Ingredients for 1 servings:

• 50 g almonds, whole
• 75 g powdered sugar
• 1 pinch of baking powder
• 1 egg white (size L)
• 1 pinch of salt
• 20 g sugar
• 100 g butter, soft
• 50 g raspberries
• 50 ml syrup (raspberry syrup)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

tender, fruity, delicious, makes about 13 pieces

Line a baking sheet with baking foil. For the meringue, peel the almonds: Blanch the almonds in boiling water for 2 minutes, then drain. Press the kernels out of the skins between your fingers. The almonds should be dried before grinding – this is best done in the oven or on the radiator. Finely grind the dried almonds in a food processor. Grind again with the powdered sugar and mix in the baking powder. Beat the egg whites with salt until frothy. Sprinkle in the sugar and beat the egg whites until very stiff. Then fold in the almond mixture with a wooden spoon. Fill the meringue into a piping bag with a smooth nozzle. Pipe 26 circles of approximately 4 cm in diameter onto the baking sheet. Let rest in a warm place for 30 minutes. Preheat the oven to 150°C (130°C fan oven) and bake the macarons on the middle rack for approx. 12-15 minutes. Let cool on the baking sheet. For the raspberry cream, cream the butter until creamy. Puree the raspberries with the syrup and stir into the butter, spoonful by spoonful. Fill the macarons (two slices each) with the cream, assemble, and refrigerate for 2 hours. To decorate, pipe thin stripes of chocolate or icing onto the tops, as desired.