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Macaroons
Preheat oven to 260°F (125°C).
In a bowl, combine ground almonds and icing sugar, then reduce to a fine powder in the food processor. Sift and set aside.
In the bowl of a mixer fitted with the whisk attachment, beat egg whites at high speed into stiff peaks. Add sugar gradually, then food colouring and continue mixing for about a minute to melt sugar into the meringue.
Transfer the meringue to a large bowl and gradually fold in the almond-sugar mixture. Do not overwork the mixture or the meringue will collapse.
Line a baking sheet with parchment paper. Using a pastry bag with a 1 1/4-in. (3-cm) tip, pipe 72 regularly spaced disks.
Bake for about 15 minutes. When done, the meringues should easily peel off the parchment paper.
Cool completely.
Filling
In a pan, bring raspberry purée and alcohol to a boil.
Break chocolate up in a bowl. Pour hot raspberry purée and alcohol over it and let rest 1 minute without stirring.
Using a rubber spatula, stir until mixture is shiny. Then stir in butter.
Let rest to gel.
To make the macaroons, put 1 Tbsp. (15 mL) filling on the flat side of a meringue and top with another meringue.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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