Vanilla and Raspberry Macarons (Gluten Free)

Recipe's preparation

Macaron Shells

Place castor sugar and almond meal in bowl and mill for ten seconds - speed 10.
Remove from bowl. Then wash and dry thoroughly.
Add butterfly whisk and beat egg whites with the 80g castor sugar and cream of tartar with no MC.
5 mins 37 degrees speed 2.5.

Continue whisking egg whites while adding vanilla paste and remaining castor sugar slowly through hole in lid.
5 mins 37 degrees speed 3. Powdered colour can be added at this stage if desired.
When sugar is dissolved and soft peaks form place meringue in large wide bowl. Add almond meal mixture and with plastic scraper or spatula mix together.
Snip end off piping bag or insert 1cm plain nozzle.
Pipe onto baking paper or silicon mats.
Lift tray from bench and bang down hard to remove any bubbles. Do this several times. They will spread slightly and even out.
Leave for about 15-20 minutes until they have developed a skin and no mixture comes away when touched.
Bake in oven for about 12 minutes at 150C. Cooking time will depend on size.
Leave on tray until completely cold.

Raspberry Jelly

Soak the gelatine sheets in cold water and leave aside.Combine the raspberries and sugar in bowl. 3 minutes 80C Speed 1When sugar is dissolved, strain and then add drained gelatine. Combine well and pour on to baking sheet or fleximould.Jelly should be very thin. Set in fridge

Buttercream

Insert whisk and add egg whites and sugar to clean dry bowl.
4 mins 37C 2.5 or until mixture is thick and shiney.
Then continue whisking while adding butter a knob at a time through hole in lid. Add vanilla . If mixture splits at this stage just continue mixing and it will come right.
Whip until smooth.

Assembly

Use round same size cookie cutteras macaron to cut jelly.
Leftovers can be melted and reset if more needed. Place one disc on each cold cooked macaron. If jelly is thicker just use one disc per complete macaron.
Pipe buttercream around edge of half of the jelly covered macarons. Place second macaron shell on top of buttercream and GENTLY squeeze together.
Place in fridge in sealed container. Will keep 3-4 days.
Bon Apertit.