Raspberry Macarons

Ever since I saw these in France, I couldn’t wait to try and make them! They turned out pretty well!

Here are your basic ingredients:

Mix the almond flour and confectioner’s sugar together.

Preheat oven to 280 degrees. Whisk egg whites till foamy, then mix in the cream of tartar. Whisk until soft peaks form, the mix in sugar. Mix until stiff peaks form.

Now mix in whatever dye you’d like.

Now fold in the flour.

Fold around 50-75 times. Here’s a quick tip on how to check if it’s the right consistency. spoon a little on a plate. If the top flattens out by itself then it’s good. If the peak stays then beat a few more times.

Now put the mixture in a pastry bag with a round tip and pipe out little discs on a prepared pan lined with parchment paper.

Let them sit for half an hour to and hour. This gives the shells a little time to harden.

While you wait, mix the mascarpone cheese with 2-3 tbsp seedless raspberry jam.

Now bake the macarons for 15-20 minutes. Take them out and let them cool completely. Spread a thin layer of cheese mixture on the flat side of a cookie and then sandwich it.

They were quite cute and tasty!

RASPBERRY MACARONS

COOKIES

INGREDIENTS

  • 1 cup confectioners’ sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup superfine sugar

DIRECTIONS [courtesy of tartlette]

Mix almond flour and confectioner’s sugar. In a stand mixer, fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.  Add the flour mixture to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50- 75 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.


Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

FILLING

INGREDIENTS

1/2 c mascarpone, room temperature
2-3 tablespoon good quality raspberry preserve

DIRECTIONS

In a small bowl, whisk together the mascarpone and preserves together until well incorporated.

ASSEMBLY

  1. Spread filling in between two cookies
  2. Refrigerate for 24 hours to let the flavors really meld together 🙂

Happy Baking!

-Mel

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