Raspberry Cassis Macarons | La Cucina Grandinetti

Name: Raspberry Cassis Macarons | La Cucina Grandinetti
Ingredients: 300 grams finely ground blanched almonds; 300 grams confectioners sugar; 300 grams extra fine granulated sugar; 75 mL water; 110 grams aged Egg Whites at room temperature (to be mixed into dry ingredients); 110 grams aged Egg Whites at room temperature (place in bowl of mixer); 4 drops Red food coloring; 1 teaspoon pure raspberry extract

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Explore the art of perfect macarons using Pierre Herme’s Italian Meringue Method—72 delicate cookies filled with ganache or buttercream, making this treat a dessert masterpiece.

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Ingredients

300 grams finely ground blanched almonds
300 grams confectioners sugar
300 grams extra fine granulated sugar
75 mL water
110 grams aged Egg Whites at room temperature (to be mixed into dry ingredients)
110 grams aged Egg Whites at room temperature (place in bowl of mixer)
4 drops Red food coloring
1 teaspoon pure raspberry extract