How to make raspberry macarons

the egg whites with a pinch of salt

the ingredients

1 pinch of salt

Beat the egg whites with a pinch of salt ( preferably with a mixer for those who are not used )

GREAT!!!!

ADD THE INGREDIENTS STEP BY STEP

AND MORE MIX WITH LOVE

And add the coloring to desired color.

more MIX

Using a spatula , add the mixture of almonds and icing sugar. ( meringue should have a slight sticky texture , consistent )

READY..AND GO WITH THE SPATULA

MIX ALL GENTLE

meringue should have a slight sticky texture , consistent

VOILA!!! IT IS READY

Put the cream in a blender and gradually add the butter.

In a baking paper with circles seasoning pastry bag about two cm

Let dry for about 20 minutes. And then bake at 150 degrees 12 minutes in the oven bottom . Let cool slightly and turn to cool from both side.

go to the padding

The ingredients for the filling 70 gr of raspberries 2 tablespoons raspberry jam 1 tablespoon raspberry syrup 100 gr sugar 120g cold butter

Grind the whole jam

raspberries and syrup

MIX ALL

THE RESULT!!!

In a bowl, beat eggs and sugar until pale mixture.

MIX GENTLE

In double boiler , add the ground mixture and whisk continuously until a thick cream.

Book a bowl and chill in refrigerator about 30 minutes.

LET´S GO

chill in refrigerator about 30 minutes.

Put the cream in a blender and gradually add the butter.

VOILA

and time to go pastry bag

add the padding