Macarons framboise 
Raspberry Macarons
The shell recipe is a base that can be adapted for other recipes.
Raspberry Macarons
The shell recipe is a base that can be adapted for other recipes.
Cooking Instructions
- 1
For the shells: Beat the egg whites on medium speed. When soft peaks form, add 3 tablespoons (45 g) of granulated sugar. Continue beating on medium speed until the mixture forms a peak that stands up when you lift the beater. Add the remaining sugar and the food coloring. Beat on high speed until the mixture is smooth and glossy.
- 2
Gently fold in the powdered sugar and almond flour with a spatula, bringing the mixture toward the center. The batter should form a ribbon when you lift the spatula. If it doesn't, press the batter into the center with the spatula and repeat.
- 3
Preheat the oven to 300°F (150°C) with convection.
- 4
On a silicone baking mat or parchment paper, pipe 3/4-inch (2 cm) rounds using a piping bag. Bake for 12 minutes, then let cool before removing from the baking sheet.
- 5
For the filling: Combine the ingredients in a saucepan and bring to a boil, stirring constantly for 2 minutes. Remove from heat and continue stirring until the mixture thickens.
- 6
Assemble the macarons by spreading about 1/2 teaspoon of filling onto one shell. Store in the refrigerator.
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