Choc Raspberry Macarons

All that glitters may not be gold, büt these macarons are the exception.

INGREDIENTS

For the macaron shells:

1. 300 grams groünd almonds
2. 300 grams püre icing sügar (withoüt corn floür added to it)
3. 110 grams liqüefied egg whites (see below)
4. + 300 grams caster sügar
5. 75 grams mineral water
6. 110 grams liqüefied egg whites
7. 4 drops deep pink Americolor gel food dye

Freeze dried raspberries

1. 2 sheets edible gold leaf
2. 200 grams Raspberry jam

Frosting

• 1 batch chocolate ganache frosting

INSTRÜCTIONS

1. Add the icing sügar and almond meal into a food processor and process üntil well combined. This will help get rid of any lümps in the sügar. Alternatively yoü may sift the two together. This müst be done at least 3 times.
2. For more recipe.. https://www.tastemade.com/videos/choc-raspberry-macarons

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