for 30 pieces

Macarons

100 g	shelled ground almonds
150 g	icing sugar, 3 tbsp set aside
2 pinch	baking powder

2	fresh egg whites
1 pinch	salt
3 drop	Betty Bossi Lebensmittelfarbe food colouring (e.g. red)

Berry purée

100 g	frozen berry mixture, defrosted
1 tsp	lemon juice
50 g	sugar

To decorate

50 g	icing sugar
2 tsp	lemon juice
4 drop	Betty Bossi Lebensmittelfarbe food colouring (e.g. blue and red)

2 tbsp

Betty Bossi Raspberry Streusel

To fill

100 g

double cream cheese (Philadelphia)

How it's done

Macarons

In a food processor, finely grind the almonds, icing sugar and baking powder in batches.

Beat the egg whites with the salt until stiff. Add the reserved icing sugar and continue beating until the egg whites turn glossy. Sieve over the almond mixture, add the food colouring, mix both in carefully.

Spoon the mixture into a piping bag with a round nozzle (approx. 9 mm in diameter), pipe around 60 small blobs (each approx. 2½ cm in diameter) onto two baking trays lined with baking paper, flatten the peaks with a wet finger.

Bake for approx. 18 mins. in a convection oven preheated to 130°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

Berry purée

Bring the berries, lemon juice and sugar to the boil, then reduce the heat and simmer for approx. 5 mins. Press the berries through a sieve into a bowl, leave to cool.

To decorate

Turn over half of the macarons. Combine the icing sugar with the lemon juice and food colouring to form a violet-coloured, fairly thick glaze.

Transfer the glaze to a disposable piping bag, cut approx. 2 mm off the tip, pipe in stripes over the macaron lids, scatter over the raspberry crumble, allow to dry.

To fill

Mix the cream cheese with the berry purée. Transfer the cream to a piping bag with a round nozzle (approx. 9 mm in diameter) and pipe a little filling onto the macaron bases. Place the lids on top.

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