MACARONS Framboise Coco

Soft macarons with a raspberry flavor and a sweet coconut filling. These little sweets are ideal as a sweet treat or for tea parties.

Ingredients:

• 150g almond flour
• 150g powdered sugar
• 110g egg whites aged
• 30g granulated sugar
• 1/2 tsp raspberry extract
• Pink food coloring optional
• For the coconut filling:
• 100g shredded coconut
• 100g condensed milk
• 1/4 tsp coconut extract
• Pink food coloring optional

Instructions:

Prepare a baking sheet with parchment paper or a silicone baking mat

In a food processor, combine almond flour and powdered sugar

Pulse until fine and sift the mixture into a bowl

In a separate bowl, beat the aged egg whites until foamy

Gradually add granulated sugar while continuing to beat until stiff peaks form

Fold the almond flour mixture into the egg whites gently

Add raspberry extract and pink food coloring if desired

Continue folding until you get a smooth, shiny batter

Transfer the batter into a piping bag with a round tip

Pipe small rounds onto the prepared baking sheet

Tap the sheet on the counter to release any air bubbles

Let the piped macarons sit at room temperature for about 30 minutes to develop a skin

Preheat your oven to 300F 150C

Bake the macarons for 15-18 minutes, or until they easily lift off the parchment paper

While the macarons cool, make the coconut filling by mixing shredded coconut, condensed milk, coconut extract, and pink food coloring if desired

Once the macarons are completely cool, pair them up by size and sandwich them with a generous amount of coconut filling

Store the macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to meld

Enjoy your MACARONS Framboise Coco!