Ingredients
The following ingredients have 24 Servings
- 200 g Evaporated Cane Juice ((powdered in a high-speed blender (measure after grinding))
- 120 g Almond Meal
- 14 g Freeze-Dried Raspberry Powder**
- 110 g Egg Whites ((fresh, not cartoned))
- ¼ tsp Salt
- 50 g Evaporated Cane Juice
- ½ tsp Natural Raspberry Flavor
Instruction
- Line 3 cookie sheets with silicone baking mats or parchment paper. Prepare a piping bag with round tip (#804).
- In a small bowl, add the powdered evaporated cane juice, almond meal, and freeze-dried raspberry powder. Set aside.
- In an electric stand mixer bowl fitted with a whisk attachment, add the egg whites and salt. Turn the stand mixer on high speed and start a timer.
- Slowly sprinkle in the 50g of evaporated cane juice. Whip this mixture for 5 minutes. Mixture should form stiff peaks.
- Add the raspberry flavor and whip for 2 more minutes.
- Sift the dry ingredients into the stand mixer and discard the raspberry seeds. Fold the batter by hand with a silicone spatula until everything is fully incorporated. Do not under mix and do not over mix! Mixture should be in between “plopping” off the spatula and “flowing” like a thick ribbon.
- Scoop the batter into the prepared piping bag and pipe 1” buttons onto the prepared cookie sheets, each about 2” apart. Tap the pans on the counter HARD a few times to deflate any air pockets.
- Preheat the oven to 350 degrees Fahrenheit. Let the piped macarons sit at room temperature for ~45 minutes. Shells should form on the surface of the macarons (when you can tap the surface, they shouldn’t stick to your finger at all). Bake one tray at a time for ~7-8 minutes, or until the fluffy “feet” form and the surfaces of the macarons are dry and firm when lightly tapped (they go from perfect to slightly browned in less than a minute, so keep those eyes peeled!). Let cool completely on the cookie sheets.
- Pipe your frosting of choice onto half of the macaron shells, then sandwich the remaining shells on top. Serve immediately.
