Christmas macaroons

Red colored raspberry jelly stuffed macaroons are decorated as a santas kit for christmas treat .

Use sweet pencil to draw belts .

preparation time ;2 hours

Almond mass
100 g ground almonds
120 g icing sugar
2 fresh egg whites
1 pinch salt
2 pinches baking powder
40 g sugar
4 drops  red food coloring

Raspberry filling
1 tablespoon icing sugar
100 g raspberry jelly
100 g softened butter
Decoration
pastry pencil (black, yellow and white)
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Instructions
Almond mass
Finely mix the almonds, icing sugar and baking powder, sift everything. Beat the egg whites until stiff with salt, add the sugar and continue beating until the whites are very shiny. Add the food coloring, then gently incorporate the almond preparation, in batches.
Shaping
Pour the mass into a round pastry bag (approx. 9 mm Ø), form 60 small heaps (approx. 3 cm Ø each) on two baking sheets lined with baking paper, let dry approx. 30 min.
Cooking
Cook approx. 20 min. in the oven preheated to 130 ° C (hot air). Take the macarons out of the oven, let them cool down a little, slide them onto a wire rack without removing the baking paper, then let them cool completely. Carefully peel off the macaroons with a spatula.
Raspberry filling
Whisk the butter with the sugar and half the raspberry jelly with an electric mixer for approx. 2 min. Pour the cream obtained into a non-fluted piping bag (approx. 6 mm in diameter). Smooth the rest of the raspberry jelly, put it in a second pastry bag and cut the tip. Turn half of the macarons over, garnish with butter cream in a circle. Place a little raspberry jelly in the center, then place the other half of the macarons on top, pressing lightly. Chill for approx. 1 hr.
Decoration
Draw the belt, the belt buckle and the buttons in the middle of the buttons, let dry.
To prepare:
Prepare the macaroons 1 day in advance, cover and keep cool