Macarons Rose au Framboise et Mascarpone (Pink Macaroons with Raspberries and Mascarpone)

This wonderful, deliciously light recipe belongs to Nicola. We made these macaroons at the Lido together. All I can say is that they not only look great, but they are also to die for!!

Pink Macaroons:

Ingredients:
520 grams of powdered almonds
800 grams icing sugar
40 grams of egg whites
400 grams of beaten egg whites
160 grams of granulated sugar
Red food coloring

Mix the icing sugar and the powdered almonds together in a large bowl. Sift the sugar and the almonds together in a large bowl. Place the 40 grams of egg whites on one side of the bowl containing the almonds and icing sugar.

Beat the 400 grams of egg whites with the red food coloring until they are stiff. Once the egg whites are stiff, add the granulated sugar and beat together until they are very stiff and the granulated sugar has dissolved.

With spatula, delicately add the meringue. Then beat the mixture very quickly so that it falls a bit. The mixture has to be brilliant, liquidy, but resist a bit.

With a pastry bag, and a 9 mm plain attachment create small circles.

Let the circles dry on the plaque for aprox. 20 minutes or until a crust develops.

Place the macaroons in a 150 - 160 Celsius oven for aprox. 10 minutes.

Raspbrerry and Mascarpone Filling:

Ingredients
Fresh or frozen raspberries
40 grams of icing sugar
200 grams of mascarpone cheese

Mix and whip together. Whip until the mixture becomes stiff. Put the mixutre in a pastry bag with a 9 mm plain attachment. Squeeze out some of the mixture on the middle of one macaroon and place another macaroon on top and press down lightly.
This filling is enough for aprox. 40 macaroon pairs.

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