Ingredients
Raspberry rose buttercream
Cinnamon sugar
Method
Raspberry and cinnamon French macarons
1.Make raspberry rose buttercream.
2.Make cinnamon sugar.
3.Grease oven trays; line with baking paper.
4.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add caster sugar; beat until sugar is dissolved. Transfer mixture to a large bowl. Fold in sifted icing sugar, ground almonds and cinnamon, in two batches.
5.Spoon the mixture into a piping bag fitted with a 2cm (¾-inch) plain tube. Pipe 4cm (1½-inch) rounds about 2cm (¾ inch) apart on trays. Tap trays on bench so macarons spread slightly. Dust macarons with half the sifted cinnamon sugar; stand about 30 minutes or until dry to touch.
6.Meanwhile, preheat oven to 150°C/300°F.
7.Bake macarons about 20 minutes; cool on trays.
8.Sandwich macarons with buttercream; dust with remaining sifted cinnamon sugar.
Raspberry rose buttercream
9.Beat butter and icing sugar in a small bowl with an electric mixer about 3 minutes or until pale and fluffy. Push raspberry conserve through a fine sieve; discard seeds.
10.Add sieved conserve and rosewater to butter mixture; beat until combined.
Cinnamon sugar
11.Combine ingredients in a small bowl.
Unfilled macarons will keep in an airtight container for about a week. Filled macarons will keep in an airtight container in the fridge for up to two days.
Note
