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!
