MACAROONS WITH RASPBERRIES
Alliance food – wine:
The rosé wine Les Cannisses appellation Bandol nicely accompanies raspberry macaroons.
Preparation - 15 minutes. Cooking - 20 minutes.
For about 50 pieces of macaroons: 5 whites of egg * 500 g granulated sugar * juice and zest of 1/2 fresh lemon * 600 g ground almonds *
For a jam: 500 g of raspberries and 400 g of sugar.
Beat the egg whites in firm homogeny mixture, incorporate the sugar, then the lemon juice and the zest, the ground almonds.
Cover the baking sheet with baking paper. Using soup spoon, give the macaroons a round form. Cook the macaroons 20 minutes in a preheated oven at 160° C. Leave the oven door slightly open for steam to escape.
To decorate the macaroons, create a jam with 500 g of raspberries with 500 g of sugar then cook the mixture. Let cool. Cut the macaroons in half, place the jam and raspberries between the two parts. As a variant - substitute raspberry jam for rose hip concentrate (briar).