Raspberry macarons

I've been in a slump when it comes to baking macarons. Firstly I have not taken the time and secondly I have not managed to get them as I want them. Either they have risen too much for my taste or they have not risen at all and therefore have not gotten their cute little feet. The latter happend to those which I am abour to tell you about now. But I were to bring them to a dinner we were going on and I could not come empty handed. Luckily, I got a really nice filling and they tasted really good although one could wish more of their appearance. Maybe I should try a new recipe for macarons, since I obviously can't handle this any more.

 Raspberry macarons

200g icing sugar
110 g almond flour
3 egg whites
2 tbsp granulated sugar
1 tsp vanilla sugar

 
 Sift the icing sugar and almond flour through a sieve. Beat egg whites and granulated sugar to a shiny meringue. Stir in the almonds and icing sugar mixture into the meringue. Pipe the rounds on a baking sheet lined with parchment paper or a silicone macaron mold. Let the cookies stand at room temperature for 30-60 minutes. Bake meringues at 150 degrees for 10-12 minutes.

Raspberry Filling

1/4 cup passed raspberries
25g butter
icing sugar until the cream becomes firm

  

Mix the raspberries and pass them through a sieve to remove their seeds. Beat the butter until it is fluffy. Add the raspberries and icing sugar and whisk until you have a solid cream.