Rapberries Avocado Macarons ~ Hankerie

When the red meets green, they always look extremely vivid colour in a whole package, as well as reminds me any festive or celebration. Well, it should be Easter Day since it's around the corner.

Macarons, wonder why the craziness came back again recently. Strongly believe that must be both of my office's Irish girl and Canadian guy who always influence me to bake macarons for them. For them, there's the best dessert in Ireland and Canada, or perhaps it's the western culture. Anyhow, when you see how they enjoying the macaron, you will understand the proper way to enjoy each of the bite of these little sweet "burgers".

See one of my Australia friend - Marisa enjoys my macaron happily in the train. She can't wait to try out immediately, even before her breakfast :)

Hankerie's another macaron new adventure, dress them up with raspberries.

Ingredients for Rapberries Avocado Macarons

2 large egg white
1/2 cup ground almond
1/2 cup icing sugar
1/4 cup superfine sugar
red food colouring
Avocado fresh cream & cream cheese
Fresh Raspberries

Step-by-step on how to make macarons

Preheat the oven to 150C.
Finely ground almonds & icing sugar in a blender. Strain the mixture.
Beat the egg white with mixer. When they start to stiffen, gradually add the superfine sugar, beating constantly.
Add a few drops of red food colouring.
Strain the almond sugar mixture over the beat egg white and fold together.
Fill the mixture into piping bag and pipe little circle.
Dried for few minutes and bake it around 10-12 minutes.
Cool them down and remove by using spatula.
Assemble them with filling the avocado fresh cream, cream cheese and decorate with fresh raspberries.
Put into fridge up to at least 24 hours before serving.
Dusting with some icing sugar before serving.

Indeed, they look so bright red. If you do not want too red, just put a drop of red food coloring will do.