For Macarons:.
Preheat the oven to 355°F (180°C). Line two baking trays with parchment paper.
If using whole almonds, pulse in a food processor until very finely ground, 2 to 3 minutes.
Add the confectioner’s sugar and process to a fine powder. Sift to remove any lumps.
Beat the egg whites in bowl with an electric mixer at medium speed, adding the food coloring as you go until you reach the desired shade. Then increase speed to high and continue to beat until the whites just hold stiff, glossy peaks.
Quickly and carefully add the almond-sugar powder. (Meringue will deflate.)
With a wooden spoon, mix from the center of the bowl outwards, turning the bowl as you go. You want to achieve a smooth, lightly colored mixture.
Spoon batter into a piping bag with a 1/4-inch round tip. If you don’t have a piping bag, use a plastic freezer bag, pressing out excess air. Snip off one corner to create a 1/4-inch opening. Pipe inch-wide macaroons onto the baking trays, about 1-1/2 inches apart. You should have peaked mounds of batter, about the size of a chocolate kiss.
Cook for eight to nine minutes, leaving the door of the oven slightly ajar.
Remove the macaroons from the oven. Pour a little water between the baking tray and the parchment paper; this makes the macaroons easier to lift off when they have cooled. Cool completely on racks, about 30 minutes.
Carefully peel macaroons from parchment; they are fragile. Sandwich a thin layer of fillings between two macaroons—ganache, marmalade, jam or whipped cream. The two bottoms face the filling.
If you can, leave the finished macaroons in the refrigerator for 24 hours. This allows the flavors and texture to develop and intensify.
Whipped cream macaroons must be stored in the refrigerator; others can be kept in airtight tins at room temperature for up to three days after production.
For Chocolate Raspberry Ganache:.
Melt chocolate with cream in the top of a double boiler, stirring until smooth. If you don’t have a double boiler, use a metal bowl set over a pot of barely simmering water. The bottom of the bowl should not touch the water.
When the chocolate is melted into the cream, remove bowl from heat. Add the butter and raspberry extract, stirring until butter is melted.
Let stand at room temperature until cooled completely and slightly thickened.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	879.14 Kcal (3681 kJ)
Calories from fat	294.62 Kcal
		% Daily Value*
Total Fat	32.74g	50%
Cholesterol	24.81mg	8%
Sodium	124.06mg	5%
Potassium	396.14mg	8%
Total Carbs	139.48g	46%
Sugars	128.08g	512%
Dietary Fiber	4.85g	19%
Protein	16.51g	33%
Vitamin C	0.1mg	0%
Iron	1.5mg	9%
Calcium	130.1mg	13%

Amount Per 100 g
Calories	344.8 Kcal (1444 kJ)
Calories from fat	115.55 Kcal
		% Daily Value*
Total Fat	12.84g	50%
Cholesterol	9.73mg	8%
Sodium	48.66mg	5%
Potassium	155.36mg	8%
Total Carbs	54.7g	46%
Sugars	50.23g	512%
Dietary Fiber	1.9g	19%
Protein	6.47g	33%
Iron	0.6mg	9%
Calcium	51mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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