Ingredients
- 2 large egg whites
- 175g icing sugar, sieved
- 1 tsp pink food colouring
- 75g ground almonds
- 110g mascarpone
- 75g raspberries
Makes: 12 Macarons | Recipe course: Dessert | Total time (min.): 35 |
Just perfect for summer afternoon tea – light, crispy almond macarons sandwiched together with a crushed raspberry and mascarpone cream.