Macarons cu zmeura / Raspberry macarons

Un desert roz, usor si pufos, in ton cu copacii infloriti si vremea minunata de primavara de afara: macarons cu zmeura :) Nu trebuie sa va fie teama sa faceti macarons, nu e atat de greu pe cat pare :) Bezea fina si crocanta, umplutura dulce acrisoara de zmeura, un rasfat absolut de primavara :)

Ingrediente (24 de macarons):

• 75g faina de migdale
• 100g zahar pudra
• 3-4 lgt suc de sfecla rosie
• 2 albusuri
• 1 praf de sare
• 50g zahar tos
• 200g gem de zmeura
• zmeura deshidratata (pentru decor)

Batem albusurile spuma cu un praf de sare, apoi adaugam treptat zaharul tos, ca pentru bezea, mixand pana acesta se dizolva, la final adaugan si sucul de sfecla pe post de colorant natural :) Separat amestecam faina de migdale, zaharul pudra si cernem totul in compozitia de bezea, in 2 transe. Amestecam usor cu o spatula, cu miscari circulare de jos in sus.

Spritam amestecul cu ajutorul unui pos cu varf rotund pe tava tapetata cu hartie de copt. Lasam tava cam 20-30 de min la temperatura camerei, apoi coacem macarons 12 min in cuptorul preincalzit la 140C, cu ventilatia pornita. Dupa ce se racesc ii delipim usor de hartie si ii umplem cu gem de zmeura :) Pofta mare!

ENGLISH VERSION

A light, pink and fluffy dessert, to match the beautiful weather and blooming trees outside: raspberry macarons :) You don’t have to be afraid to make macarons, it’s not as hard as you might think :) Fine, crunchy meringue, sweet and sour raspberry filling, a decadent springtime indulgence :)

Ingredients (24 pcs):

• 75 g almond flour
• 100 g powdered sugar
• 3-4 tsp beetroot juice
• 2 egg whites
• 1 pinch of salt
• 50 g caster sugar
• 200 g raspberry jam
• dehydrated raspberry (for decorating)

Whisk the egg whites with a pinch of salt until they form stiff peaks, then add the sugar, keep whisking until dissolved. In the end add the beetroot juice, our natural color :) Separately sift the almond flour and powdered sugar and incorporate them in the egg white mixture, in 2 steps. gently fold them in, with a spatula, using up and down circular movements.

Pipe the mixture on a tray lined with baking paper using a piping bag with round end. let the macarons sit at room temperature for about 20-30 min, then bake them in the preheated oven at 140 C, ventilation on, for 12 min. Let them cool, then add the raspberry filling and serve them right away :)