Macarons à la framboise :

Preparation time: 20 minutes
Resting: 1 hour + 12 hours
Cooking time: 15 minutes

40 cases (20 buttons):
150g ground almonds
250g icing sugar
4 egg whites
1 pinch of salt
30g sugar
Few drops of red food coloring
50g raspberry jam
1 pastry bag + 1 socket number 11

Step 1: Sift the almond powder and icing sugar. Preheat oven to 160 ° C (gas mark 5-6). In a bowl, beat egg whites with salt and snow, halfway, add the sugar. Add the almonds and icing sugar mixture and food coloring. Mix with a wooden spoon until smooth and shiny dough.

Step 2: Cut 2 sheets of parchment paper the size of your cooking then lubricate the underside of each of the 4 corners to fix. Fill the pastry bag with dough then perform 40 circles of 5cm diameter, spacing them at least 3cm. Tap the plate on the edge of the table to smooth. Let stand 1 hour to form a crust.

Step 3: Bake for 15 minutes. Watch the cooking so that the buttons do not brown. Remove the plates from the oven and gently peel off the macaroons. Let them cool on a rack.

Step 4: Fill the shells with raspberry jam and cover with another shell. Refrigerate for at least 12 hours. Remove the macaroons 2 hours before serving.

1) What country is this specialty?
-France
-Greece
-Italy
Spain

2) This cake is made with powder of:
-Peanut
-Nuts
-Almonds
-Hazel

3) The time of preparation, cooking and rest of the recipe is:
- A little more than three hours
-Thirty minutes
-Two days
-A little less than thirteen hours

By Camille Andres