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Raspberry Macarons (Gluten Free)
Raspberry Macarons (Gluten Free)
Biscuits

Raspberry Macarons (Gluten Free)

40 mins
20 mins
Easy
16

Keep these raspberry macarons for yourself or share the love and make a batch as a sensational gift from your very own kitchen.

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  • Ingredients
  • Method

Ingredients

  • 3 egg whites (extra large) at room temperature
  • ¼ cup Chelsea Caster Sugar
  • 1¼ cups Chelsea Berry Flavoured Icing Sugar, sifted
  • 1 cup ground almonds

Raspberry Filling

  • 85g softened butter
  • 175g Chelsea Berry Flavoured Icing Sugar

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
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Method

Preheat oven to 150°C conventional (130°C fan forced). Line 2 trays with baking paper.
Beat egg whites in small bowl with electric mixer until soft peaks form. Add Chelsea Caster Sugar, a tablespoon at a time, whisking until mixture is thick and glossy (2-3 minutes). Sift Chelsea Berry Flavoured Icing and almonds 3 times through coarse sieve. In 2 batches, fold in icing sugar/almond mixture into egg white base. Fill piping bag fitted with 2cm plain tube.
Pipe 4cm rounds allowing space around each macaron. Tap trays on bench so macarons spread slightly. Stand for 30 minutes on bench to form a crust. Bake macarons for 20 minutes. Cool on trays.
When cool, pipe a round of filling onto half the macarons and sandwich together.  Makes 16 filled macarons.
These macaroons will keep in an airtight container in the fridge for only 3-4 days so make sure if you're giving them for a gift you prepare them the day before gifting.
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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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