Recipe for a Bunch of Macarons with Intense Raspberry Jam

Place your tray in the oven at 140°C. Blend the powdered sugar and almond flour, then sift them to obtain a fine and homogeneous mixture.

Beat the egg whites until stiff and gently fold them into the sugar and almond mixture using a spatula. Add the food coloring to the mixture.

Place the macarons in circles of about 4 cm on the hot tray. Let them rest for about 10 minutes. Bake for 12 minutes at 40°C. Remove the macarons from the oven and let them cool.

Chop the verbena and let it steep in the liquid cream for at least 1 hour in the refrigerator.

Mix the mascarpone, powdered sugar, and vanilla beans. Strain the liquid cream flavored with verbena and whip it to achieve whipped cream.

To finish, gently mix the two preparations with a spatula. Using a piping bag, fill each of the two inner halves of the macaron with a layer of raspberry jam and a layer of mascarpone. Assemble the two to form a macaron.