(Ideal for White Chocolate/Raspberry Macaroons)

Makes 15 -20 Macaroons

Ingredients:

1.150 g icing sugar

2. 25 g Madagascan Vanilla Sugar

3. 110 g almond powder

4. 95 g egg whites

5. 65 g caster sugar

Preparation:

1. Beat the egg whites and stiffen ( add sugar to the beaten, stiff egg whites to change the texture of the egg whites & make them more compact), adding the powdered sugar until they become very firm.

2. With a flat plastic or silicon spatula, incorporate the icing sugar  and the sifted almond powder and then add the Madagascan Vanilla Sugar .

3. With the spatula, fold the mixture over itself by turning the dough over itself. The mixture must become smooth and shiny and form a ribbon. Repeat until the dough becomes very smooth.

4. With a piping bag, arrange the macaroons on a sheet covered with baking paper. Make little discs of approximately 2.5 cm in width, taking care as the dough will tend to spread out.

5. Let the macaroons develop a crust for 25 minutes at room temperature, then bake for approximately 23 minutes at 140°C. Wait until they are thoroughly cooled before removing them from the sheet.