Raspberry Macarons

My kitchen experiments with macarons continue. Little by little, I’m discovering a few tricks of the trade like sliding some water underneath the parchment sheet after the baking is done: the macarons peel off instantaneously!

This will make approximately 30 macarons.
Macarons
135 grams ground almond flour
125 grams confectioners’ sugar
3 egg whites
1 tsp vanilla extract
1 tsp fine sea salt
80 grams granulated sugar
A few drops of red food coloring

1. Pulse the almond flour and confectioner’s sugar several times in a food processor until well blended.
2. Put the egg whites and salt in the bowl of a stand mixer and whisk on high speed until soft peaks form.
3. Add the vanilla extract and the food coloring to the egg whites, then the sugar, and turn the mixer to high, whisking until you have a glossy meringue.

4. Fold the dry ingredients into the egg whites gently until thoroughly mixed. Don’t over mix the batter. Transfer the mixture to a piping bag fitted with a large round tip and pipe rounds of 1 inch along two parchment or silicon-lined baking sheets (leaving space between each.) Tap your baking sheets to help flatten out the macarons. Let sit 1 hour at room temperature to develop a shell.

5. Heat oven to 300°F. I found that placing your baking sheet on the lowest possible level helps the macarons puff up and not brown too much. Bake for 10-12 minutes. Cool completely before peeling off your baking sheet. If you’re using parchment paper, slide a little water underneath the parchment sheet. It will help you peel them off.
6. To fill, match up cookies and pipe with raspberry butter cream.

Raspberry Butter Cream Filling

½ cup room temp butter
2 cups of confectioner’s sugar
2 tbsp milk
½ cup of raspberry jam (try to find one that’s not too sweet)

1. Beat the butter on high speed with the confectioner’s sugar until your mixture whitens. This will take 2-3 minutes.
2. Add the milk and the jam and beat for a few more seconds.
3. Place the mixture in a piping bag with a round tip and pipe out teaspoon-size blobs of cream in the middle of a macaron, then sandwich it with another macaron.

EU

Comments

  1. These look sooo good!!

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