With a look on my calendar I realize that Easter is just around the corner. Seems to be the temperatures messing with my head, but I’m not going to whine about the weather again.
Instead of panicking that I prepared nothing for this holiday (every blogger seems to be doing something right now), I decided to dig out that one recipe for the most vicious, most mouth-watering and for me the most beautiful treats the French brought to us. The thing is: a healthy diet certainly does not include these little boys, but I’m taking Easter as an excuse to bake them anyway. I started with the easiest and most popular recipe, aside from the fact that I love raspberries might have something to do with that.
You need (for about 15 pieces):
For the meringue mixture:
- 60g ground almonds
- 90g sugar powder
- 1 pinch of backing powder
- 1 egg white (big)
- 1 dash of salt
- 20g sugar
- (raspberry syrup)
For the raspberry cream:
- 80g soft butter
- 40g raspberries
- 40ml raspberry syrup
Prepare your baking sheet. Luckily I have a special backing mat for cookies, but you can use regular backing paper as well. Grind the sugar powder (for instance with a strainer) and mix it with the almonds and backing powder.
Whisk up the egg white with salt, gradually adding the (normal) sugar. Whisk all very stiff and add a little raspberry syrup if you want to colour the mixture. Then fold in the almond mixture with a stirring spoon.
Fill the meringue mixture into a piping bag with a plain spout and make circles with a diameter of about 4,3cm on your backing paper (it should be an even number). Let them rest for 30 minutes at a warm place. Then preheat your oven at 150°C (air circulation at 130°C) and bake the macarons for 12-15 minutes. Let them cool on the paper.
For the raspberry cream stir the butter until it’s creamy. Blend the raspberries with the syrup and stir it by spoonfuls in the butter. Put together the macarons with the cream and put them in a cool place for 2 hours. Now you can decorate them as you like, maybe with chocolate or sugar icing.
You see, these little things really aren’t as tough as you thought and they taste heavenly. I know it is a little bit unconventional for Easter, but I admit that I like chocolate only to a certain degree and macarons seemed a nice alternative for me. With this in mind: Have fun making your own delicious calorie bombs!