Raspberry Macarons (Italian Meringue)
Ingredients
Macaron cookies
42g ground almond
42g icing sugar
16g egg white
optional food colour
42g sugar
10g water
16g egg white
Passionfruit cream
27g passionfruit puree
4g glucose syrup
60g milk chocolate
10g butter, room temperature
Methods:
Sift ground almond and icing sugar into a mixing bowl.
Add egg white and food colour. Stir with a specular, until the mixture has a consistency and thorough colour.
Heat the water and sugar on a stove, until the sugar reaches 115C.
Pour hot sugar into a bowl of egg white. Immediately, whisk the egg white and sugar on high speed, with a handheld mixer, until the mixing bowl cools down to room temperature.
Scope the mixture into a piping bag. Pipe the mixture onto a baking tray with parchment paper.
Tap the baking tray to remove air bubbles. Let it sit in room temperature for about 15 minutes.
Preheat oven to 150C.
Bake the macarons for 12 minutes. Turn off the oven and let it sit in a hot oven for another 5 minutes.
Remove the baking tray from oven. Let the macarons cool down in room temperature.