Pistachio macaroon (macaron) with raisin filling

I love macarons, but I keep calling them macaroons as do so many other people. I have never baked them before so this was my first attempt.

Below 

The difference between a macaron and a macaroon 

(I found this image on the internet).

                                        Below - my pistachio macaron with raisin filling

Recipe - 

225g icing sugar

125g almond meal

125g egg whites

40g white sugar

A handfull of chopped pistachio nuts

Method-

Preheat oven to 150C. Sift icing sugar with the almond meal and add chopped pistachio nuts. Beat egg whites until you get little white peaks and then add the white sugar a bit at a time and give it a bit more of a beating (but not too much, don't whip the air out of them...you need a fluffy mixture).

Fold the almond meal and icing sugar mixture into the egg mixture. Pop into a piping bag and then squeeze 2cm rounds onto the baking paper lined tray.

This should do you about 60 rounds, making 30 macarons in total (top and bottoms).

LEAVE to rest for 30 minutes in a warm place. This will help to dry them to form a slightly protective barrier to prevent burning.

Put them in the oven for 10-15 minutes. Once out of the oven, remove from tray once the macarons have cooled down.

Filling -

160g butter

4 teaspoons of white sugar

2 tablespoons of chopped raisins

Method - 

Cover raisins in water in saucepan and bring to boil then drain and chop.

Beat butter with sugar until creamy.

Spoon the mixture between 2 of a macaron sides and then serve. 

Warning - these are slightly addictive, one may not be enough.