Ingredients

• egg whites
• sugar
• water
• icing sugar
• almond flour
• egg whites

Instructions

1. Sieve the caster sugar
2. Mix with ground almonds and add the egg whites
3. Beat the egg whites until stiff
4. Cook the sugar and water to 118°C
5. Pour the cooked sugar over the egg whites
6. You obtain an Italian meringue.
7. Mix the hot meringue with the first mixture (almonds + caster sugar + egg whites)
8. Start with 1/3 and then add the remaining 2/3
9. Pipe the mixture for a few minutes until the mixture starts to spread slightly
10. Pipe about 70 cookies of 3.5 cm diameter
11. Tap the baking sheets as needed, the macarons should be the size of the templates
12. Let them rest for about 15 minutes
13. Bake at 150°C without humidity and with minimum ventilation
14. Open the oven door every 5 minutes and bake for a total of 18 minutes
15. Let cool
16. Fill the cookies with raspberry jam
17. Refrigerate for 24 to 48 hours in a refrigerator with 90% humidity
18. Consume within 3 days or freeze
19. It is preferable to temper the macarons 15 to 30 minutes before serving.