Macarons with Raspberry Filling

Preparation

1. For the macarons: mix the almonds and icing sugar in a food processor to break up any lumps. Pass through a fine sieve.
2. Heat the sugar and egg white to 140° F over a warm water bath. Transfer into a food processor and whisk until the mixture becomes cold (for approx. 5-6 minutes depending on the amount). It should be shiny and glossy.
3. Add the food colouring and mix well.
4. Carefully stir the almond mixture into the beaten egg white.
5. Continue to mix until the batter is smooth and runs thickly off the spatula. Not mixing the batter enough will result in cracks on the surface and hollow space inside the macarons.
6. Fill the batter into a piping bag and pipe circles of 2-2,5 cm diameter onto a baking sheet lined with a silicon mat. Gently tap the baking sheet a few times on the work surface to release trapped air. Allow to settle for 20 minutes until the tops of the macarons dry slightly.
7. Bake in a preheated oven at 250 °F (air circulation) for approx. 30 minutes. Allow to cool and remove from the silicon mat. Fill with the Crème de Beurre filling.
8. For the filling: whisk the cold QimiQ Whip until creamy (for approx. 2-3 minutes), ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
9. Add the clarified butter to the melted cocoa butter. Slowly drizzle the butter and clarified butter mixture into the QimiQ Whip and continue to whisk at a slow speed to avoid introducing too much air. Whisk until the mixture has emulsified. (Important: butter must not be too warm).
10. Mix the sugar and the instant starch together and add to the QimiQ Whip mixture. Whisk slowly for half a minute to blend.
11. Add the raspberry marmalade and mix well.
12. Fill the mixture into a piping bag and pipe onto the flat side of one macaron and sandwich together with another. Repeat the procedure with the remaining macarons.