Macarons Vanille et Framboise

The Macaroons. A sweetness that we love but at the same time that we dare not venture to achieve.

It's too bad. With a little practice and patience, this Softness will delight young and old alike!

A hint of history: This dessert was born in the Middle Ages, in the Middle East.

It was not until the Renaissance and Catherine de Medici to taste macaroons in France. There are also different types of Macaroons depending on the country and region.

In the 19th century, the famous Macaron de Paris was born with a heart of buttercream or jam. The different colors of the shells and multiple flavors appeared during the 20th century.

With this mild weather, nothing like a recipe for

Vanilla and raspberry macaroons, what do you think?

Tip: It is best to leave your filled macaroons in the fridge for 24 hours before eating.

For 40 macaroons (80 shells), you will need: ( you can do this step in advance and put the shells in the freezer. Then, garnish them directly with cream when they come out of the freezer and leave in the fridge for 24 hours before tasting.)

.Shells: 250g powdered almonds

250g icing sugar

100g white eggs

.Italian meringue:100g white eggs

80g water + 250g sugar

.Vanilla whipped cream: 250g of liquid cream

2 little spoons of vanilla powder

40 framboises fraîches

1/ Prepare the Italian meringue according to the next recipe.

2/ Sift* together the almonds and the icing sugar and pour into a bowl.

3/ Add the egg whites to the horn or spatula.

4/ Macaronnage: Add 1/3 of Italian meringue to the spatula, energetically. Then the rest gently. You should get a smooth and runny texture.