Raspberry Macarons

Gather the shell ingredients - * Almond flour * Egg whites * Powdered sugar * Granulated sugar * Freeze-dried raspberries

– Place a small saucepan of water over  medium-high heat.  Combine the egg whites  and sugar in a medium-sized heatproof bowl and set it over the simmering  water. – Whisk the egg whites and sugar together until the sugar has fully dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk  attachment.  Beat on medium-high speed for 4-5 minutes, or until the egg  whites form stiff peaks.

Use a fine mesh sieve to sift the powdered sugar and almond flour into the egg whites.

– Gently fold the dry  ingredients into the egg whites. – When  all of the dry ingredients have been fully mixed, smush the batter against the sides of the bowl and fold it back together.  Repeat the  smush-and-fold process until you can draw a figure 8 without the stream  breaking.

– Transfer the meringue to a piping bag. – Pipe  1.5" macarons on to the tray. – Once  you've finished piping, hold it 6-8" off the counter and drop it straight down to release any air bubbles 4-5 times. – Set  the macarons aside to dry for 25-30 minutes to develop a skin. – Bake the dried macarons one tray at a time for 14 minutes. – Remove the macarons from the oven and immediately sprinkle them with the freeze-dried raspberry powder.

Gather the frosting ingredients - * Cream cheese * Powdered sugar * Raspberry jam

– Beat the cream cheese and raspberry jam together in a medium-sized bowl until they are incorporated and smooth. – Slowly add the powdered sugar and whisk until the mixture is smooth.

- Place the macarons in similar sized pairs and add a small dollop of filling to one of the macarons. – Place the second macaron on top and press them  together gently.

– Place the  macarons in an airtight container and transfer them to the fridge to age  overnight. – Bring the macarons to room temperature and enjoy.

Full recipe at mildlymeandering.com