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Vanilla Macarons With Raspberry Filling
Ingredients
- 140g ground almonds
- 140g confectioner’s (icing/powdered) sugar
- seeds scraped from 1 vanilla bean
- 100g egg white (from approx. 3 eggs), room temperature, divided 50/50
- 100g granulated (white) sugar
- 40g water
- The filling
- 50g granulated (white) sugar
- 3 egg yolks (approx. 50g)
- tiny pinch salt
- 150g unsalted butter, room temperature
- 15g powdered freeze dried raspberries
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