By Laura :: G-Fresh Spices :: Pink Macarons
300g icing sugar
300g ground almonds
5 egg whites (from 59g eggs)
Pinch of cream of tartar
1/3 cup (75g) caster sugar
Pink food colouring
250g unsalted butter, softened
150g icing sugar, sifted
½ teaspoon G-Fresh Vanilla Sugar
1/2 cup raspberries
Using a fine sieve, sift icing sugar and almonds, pushing through with a wooden spoon. Using an electric mixer, whisk egg whites until foamy. Add cream of tartar and whisk until soft peaks form. Add sugar, 1 tablespoon at a time, and whisk until dissolved. Stir meringue into almond mixture (mixture will be stiff), then halve. Tint with pink food colouring.
Spoon mixture into a piping bag fitted with a 5mm piping nozzle. Pipe 1.5cm rounds on to baking paper-lined oven trays, then repeat with other mixture. Set meringues aside, uncovered, on trays for 1 hour (this will help minimise cracking).
Preheat oven to 150°C and bake macaroons, 2 trays at a time, swapping trays halfway through cooking, for 20 minutes or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill.
For filling, using an electric mixer, beat butter until pale and fluffy, then gradually beat in icing sugar and vanilla sugar until combined. Add raspberries and rosewater to mixture in mixing bowl and, using the electric mixer, beat until well combined. Sandwich pink macaroons with raspberry filling. Serve. Best stored in fridge.