Raspberry Macarons

Procrastination has reached a record high. And then there was a patch of summer in Britain, surprising I know. But there it is. So we bought raspberries, and made BRIGHT PINK macarons. This recipe is inspired by the lemon macaron recipe in John Whaite's book but obviously I have changed it so that is raspberry flavor.

And there is not much more to say as an intro so here is the recipe, so you lot can make them too...

For the macarons:
130g ground almonds
170g icing sugar
3 egg whites
75g caster sugar
Red paste food colouring (I used to use liquid but have been converted to the solider stuff)

For the filling:
80g butter
230g icing sugar
120g fresh raspberries

Method
Using a large coin as a guide (10p pieces are best) draw, evenly spaced circles on to a piece of baking paper.

Mix the almonds and icing sugar together into a large bowl, in order to get rid of large lumps sieve the mixture.

Whisk the egg whites they form peaks, in the middle of soft and stiff.

Continue to whisk as you add the caster sugar at a tablespoon at a time. Once you have added half of the caster sugar add as much food colouring as you wish, then continue to add in the sugar. With all the sugar added, beat for an extra 30 seconds to make sure it is mixed properly.

Pour the meringue mix on top of the dry ingredients. Using a spatula fold the almond mix on top of the egg whites, incorporating the the ingredients from the edges and bottom of the bowl. The batter should be in the words of John Whaite, "magma-like".

Fill a piping bag with the mixture. I find the best way to do this is to stand the piping bag in a tall glass and fold the top of the bag over the rim as this keeps the bag open. Twist the end of the bag and pipe blobs of batter on to the prepared sheet so that they fill the circles.

Once they are all piped, pick up the baking trays and hit them gently against the counter so that all air bubbles rise to the surface. Then using a dampened finger, flatten any peaks in the macarons. Leave for an 1 hour to form a shell.

Preheat the oven to 170 degrees Celsius.

Make the buttercream. Mix the butter quickly to soften and then add the icing sugar so that it is creamy. Then add your raspberries, split in half or crushed, mix again. As well as giving a great taste they also make the buttercream a naturally incredible colour.

Bake the macarons for 12 mins, opening the oven door quickly at four minute intervals.

Allow to cool and then remove from the paper.

Fill them with the buttercream, you can pipe it is quicker if you just spread it.