How to make original raspberry macarons

Do you salivate every time you see a food show on TV? But when I wanted to follow along, I found that the show had already ended. Don’t be discouraged, today I will teach you the specific steps for making original raspberry-filled macarons.

1. Put almond powder and powdered sugar into blender and blend for 15 seconds. Sift and set aside.

2. Separate the egg whites, bring to room temperature, add sugar three times, and beat until dry foam.

3. Add 1/3 of almond sugar powder to the whipped egg whites, stir until there is no dry powder, then add another 1/3, continue to stir evenly, and finally add the remaining 1/3 of powder, stir until the macaron paste has a shiny surface, and lift the stirring spoon to fall in the shape of a ribbon.

4. Put the macaron paste into a piping bag, squeeze out 12 round cakes on the baking paper, and tap the bottom of the baking pan to remove the internal bubbles.

6. Put the air-dried macarons into the oven and bake for 15-20 minutes. After cooling for 10 minutes, carefully peel off the macarons and place them on a wire rack to continue cooling.

7. Beat the whipped cream and powdered sugar until fully fluffed. Spread the whipped cream on the macarons and place raspberries on them. Spread the whipped cream on the other half of the macarons as well and cover the raspberries.

The world is so big, there are so many restaurants, and naturally there are many flavors of original raspberry-filled macarons. But no one tastes the same as the one you make yourself, so try it now.