Alsa · Raspberry macaron mix - French Macarons

You can make your own macarons in five easy steps. Each box makes 12 macarons. 1. Bring 100 ml (3.4 fluid ounces) of milk to a boil, whisk in the contents of the bag marked "Fourrage" (filling). Bring the mixture back to a boil, then remove and refrigerate to cool. 2. Whip two egg whites until stiff. Add the contents of the macaron packet and mix gently until you have a homogeneous batter with no traces of white. 3. Spread a piece of parchment paper on a baking sheet, and use a spoon to make 24 3cm (1 inch) shells. 4. Put the baking sheet in a non-preheated oven. Set the temperature to 50°C (120°F) and bake for 20 minutes. At the end of this period the shells should no longer be sticky to the touch. Then raise the temperature to 150°C (300°F) and cook for another 15 minutes. Remove from oven and let cool for 5 minutes. Then delicately detach each shell from the parchment paper, and turn over, flat side up. 5. Take the filling from the fridge and spoon onto half the macaron shells. Take