RASPBERRY & CINNAMON MACARONS

PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING & COOLING) MAKES 20

3 egg whites

¼ cup (55g) caster sugar 1¼ cups (200g) icing sugar 1 cup (120g) ground almonds ½ teaspoon ground cinnamon

RASPBERRY ROSE BUTTER CREAM 150g unsalted butter, chopped

coarsely, softened

½ cup (80g) icing sugar

1/3 cup (110g) raspberry jam ½ teaspoon rosewater

CINNAMON SUGAR 2 tablespoons icing sugar ½ teaspoon ground cinnamon

1 Make raspberry rose butter cream. 2 Make cinnamon sugar.

3 Grease two oven trays; line with baking paper.

4 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add caster sugar; beat until sugar is dissolved. Transfer mixture to a large bowl. Fold in sifted icing sugar, ground almonds and cinnamon, in two batches.

5 Spoon the mixture into a piping bag fitted with a 2cm plain tube.

Pipe 4cm rounds about 2cm apart on trays. Tap trays on bench so macarons spread slightly. Dust macarons with half the sifted cinnamon sugar; stand for 30 minutes or until dry to touch.

6 Meanwhile, preheat oven to 150°C/130°C fan.

7 Bake macarons for 20 minutes; cool on trays. 8 Sandwich macarons with buttercream; dust with remaining sifted cinnamon sugar.

RASPBERRY ROSE BUTTER CREAM Beat butter and icing sugar in a small bowl with an electric mixer for 3 minutes or until pale and fluffy. Push the raspberry jam through a fine sieve. Add the sieved jam and rosewater to butter mixture; beat until combined.

CINNAMON SUGAR

Combine ingredients in a small bowl.