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Preparation
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.