Product : Just About Foods Almond Flour
Servings per recipe : 10
Nutritional information per serving :
| Calories | 322.8 |
| Protein | 8.5 |
| Fat | 17.8 |
| Carbs | 32.6 |
Ingredients.
- 185g – Just About Foods Almond Flour
- 185g – powdered sugar
- 60g – water
- 75g – egg whites #1
- 200g – white caster sugar
- 75g – egg whites #2
- 30g – cocoa powder
For the raspberry filling:
- ⅓ cup – heavy whipping cream (cold)
- 60 g – cream cheese (room temp)
- 90 g – fresh raspberries
- 3 tbsp – granulated sugar
- 1 tsp – lemon juice (freshly squeezed)
Instructions.
- In a large bowl sift your Just About Foods Almond Flour and the powdered sugar.
- In a boiling pot, place water and sugar and boil until it reaches 118ºC. When it reaches 110ºC, start beating your egg whites #1 with a whisk attachment.
- Incorporate your syrup to the semi beaten whites and keep beating until it triplicates in size.
- Now, add in the egg whites #2 to the first dry mixture and mix until a paste is formed.
- Incorporate your meringue and your cocoa powder little by little to the paste mixture with a spatula and mix in surrounding movements until you get the desired macaron batter texture.
- Transfer the batter to a piping bag with a circular piping tip and line with parchment paper your baking tray.
- Start piping your macarons, making sure they’re the same size.
- Let them dry for about 45 minutes.
- Bake them at 150ºC (302ºF) for 13-15 minutes, keep a close eye though.
- Now, for the filling;
- in a small saucepan over medium heat, combine raspberries, sugar and lemon juice. Stir and press the raspberries to let the juice out and heat until it starts bubbling. Remove and let cool.
- In a medium bowl, beat the cream cheese until smooth, then add cooled raspberry juice and mix again until fully combined,
- Lastly, pour the cold heavy whipping cream and beat until soft and fluffy.
- Pipe a good amount onto one side of the macaron and top with another one.
- Preferably refrigerate for a few hours or overnight and enjoy !