Hazelnut Macarons with Raspberry Filling

For the hazelnut macarons with raspberry filling, beat egg whites with a pinch of salt until they change color. Then finish beating while drizzling in granulated sugar.

Mix confectioners’ sugar with hazelnuts and stir in egg whites. Now pipe the mixture in small circles on a baking sheet. (Approx. 3 cm in diameter) Leave to rest for 15 minutes, then bake in a preheated oven at 160 degrees. About 15 minutes until they get “feet”.

For the cream, boil raspberries with vanilla sugar, dissolve gelatin in it. Add all the other ingredients and put the mixture in the freezer until the consistency is right.

Coat the macarons with the mixture and fold them.

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