Macaroon:
A
40 g almond powder
40 g icing sugar
Mix and sieve
B
30 g egg white (about 1 egg white)
40 g icing sugar
2 drops of strawberry essence
Beat at high speed, until it forms peaks (about 3-4 mins)
Then fold A mixture into B, slowly. The rest of procedure is similar to my previous post.
Filling:
Raspberry jam
4 tablespoons of frozen raspberry
4 tablespoons of sugar
Mix in a wok, and heat it up until it starts to boil, keep on stirring for another 2 more mins, the texture will be like jam, and it's ready to be used. Mix the jam with the chocolate fillings (recipe from previous post).
The remaining procedures are similar to the one I wrote for chocolate macaroon.
