adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Raspberry Macarons
Raspberry Macarons
0 Likes
Prep Time:
20 minutes
Cook Time:
28 minutes
Total Time:
808 minutes
Raspberry French Macarons filled with raspberry buttercream and jam.
Ingredients:
  • For the raspberry buttercream filling
  • 4 tablespoons unsalted butter, softened
  • 3/4 cup (80g) powdered sugar
  • 1 1/2 tablespoons freeze-dried raspberry powder
  • 1 tablespoon 2% milk
  • For the raspberry macaron shells
  • 1 1/4 cups (100g) blanched almond meal
  • Distilled white vinegar for cleaning the bowl
  • 2 or 3 (80g) large egg whites at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/3 cup (80g) sugar
  • 1 drop Super Red gel food coloring
  • 1/4 cup raspberry jam, for filling the macarons
Instructions:
  • Smooth out the butter: Place softened butter in a medium bowl. Use a mixer with the beater attachment on low speed to remove any lumps before adding the powdered sugar.
  • Gradually add the powdered sugar to the mixture, ensuring to scrape down the bowl with a rubber spatula after each 1/4 cup addition to ensure even mixing. Once all the powdered sugar is added, increase the speed to medium and beat until the mixture is light and fluffy, which should take around 2 to 3 minutes.
  • Sprinkle in the raspberry powder and beat until fully mixed in. Pour in the milk and beat on medium speed until the mixture turns light and creamy. Ensure not to exceed 1 tablespoon of milk to prevent the buttercream from becoming too thin. Aim for a fluffy consistency, not runny. Cover the bowl with plastic wrap or a clean towel and set aside.
  • Sift the almond meal and powdered sugar into a large bowl using a sifter or fine mesh sieve to remove any lumps. Remove any large pieces of almond meal. Set aside the dry ingredients.
  • Clean your mixing bowl by wetting a paper towel with a touch of vinegar and wiping the interior of a 4 or 5-quart glass or metal mixing bowl.
  • Prepare the meringue: Place egg whites in a mixing bowl and whisk with a stand mixer or handheld mixer on medium-low speed until foamy. This should take about 1 to 2 minutes. Add cream of tartar and whisk for an additional 3 minutes until slightly increased in volume but not yet holding shape. While mixer is running, gradually add sugar, 1 tablespoon at a time, then increase speed and whisk for 2 more minutes until thick and glossy. Stop the mixer, add food coloring, and whisk for another 3 minutes until mixture is glossy and forms soft peaks. This completed mixture is your meringue.
  • To check for stiff peaks, stop the mixer and lift the whisk from the egg whites. The meringue should hold a stiff peak that slightly bends at the tip but doesn't slide off the whisk. If the peak curls or falls over, whisk for an additional 1 to 2 minutes. If the meringue looks chunky or curdled, start over as the egg whites have been overwhipped.
  • Incorporate the dry ingredients: Gently fold one third of the dry ingredients into the meringue using a rubber spatula. Repeat with the remaining dry ingredients, adding one third at a time until fully incorporated.
  • Incorporate the batter: Gently fold the batter with a rubber spatula to push out excess air bubbles. Repeat this process a few times to ensure the perfect texture for your shells. This step is crucial to prevent cracking during baking.
  • Perform the figure 8 test: Use a rubber spatula to scoop up some batter and let it flow over the rest in the bowl, resembling the consistency of honey. Swirl a figure 8 pattern over the batter. The figure 8 should slowly sink back into the batter within 10 to 20 seconds, remaining visible. If the batter fails the figure 8 test, gently fold it twice with the spatula, retest, and repeat as needed until it passes.
  • Prepare the piping bag: Place a silicone baking mat or parchment paper on two large baking sheets turned upside down. Fit a 12 to 18-inch pastry bag with a small round pastry tip, such as a #12 Wilton round tip. Transfer the batter into the piping bag using a rubber spatula, then twist the top of the bag to secure the batter. For parchment paper, pipe a small dot of batter in each corner of the baking sheet. Pipe 1 to 1 1/2-inch circles onto the prepared sheets, keeping them 2 inches apart. Ensure the pastry tip is pointing down for uniform shells. Smooth out any pointy tips using an offset spatula or the back of a small spoon. This recipe yields 30 to 32 circles, making 15 or 16 macarons.
  • Eliminate air bubbles: Firmly tap the baking sheet against your counter to release any bubbles. Use a toothpick to pop any remaining bubbles if desired, rotating the baking sheet as needed for even tapping.
  • Let the shells rest for 30 to 40 minutes until they appear matte and no longer stick to your finger when touched. In more humid conditions, this may take up to 1 hour.
  • Bake the shells: Preheat the oven to 300°F with the rack in the center. Bake the shells one baking sheet at a time for 13 minutes. Test by gently touching the top of a shell to ensure it doesn't move from the pan's feet. If it moves slightly, bake for an additional 1 minute.
  • Cool the shells: Transfer the baking sheet to a wire rack and let the shells cool completely. Once cooled, gently peel the baking mat or parchment paper away from the shells using your hands. They should come off easily when fully cooled. Avoid using a spatula if they are sticking.
  • Pair similar-sized shells together and place them on your counter to be filled with raspberry buttercream and jam.
  • Pipe raspberry buttercream around the outer edge of one macaron shell using a pastry bag. Fill the center with 1/2 teaspoon raspberry jam. Sandwich with its matching shell. Repeat with remaining macarons.
  • Enhance the flavor: Store the macarons in an airtight container in the fridge for at least 12 hours to let them mature and reach their best texture. Your taste buds will thank you!

Similar Recipes