Raspberry Macarons

As a kid who grew up loving to bake, I always saw macarons as a mountain I just couldn’t climb. I have found that making them, while incredibly frustrating, is really rewarding (the few times I actually get it right). As you will hear me complain about often, so many factors can go wrong here. Humidity, air in the batter, temperature, its all a delicate balance.

These ones got a little “well-done” and should not have such airy feet, but hey, I’m not perfect, and they taste great! Raspberry is such a great flavor for desserts because it balances the sweet with the tart, preventing anything from being overwhelmingly sugary. Plus, the bright pink color is so appealing! These are great for the summer when berries are aplenty!

Raspberry Macarons:

  • 1 3/4 c confectioners’ sugar
  • 1 c almond flour
  • 3 egg whites, at room temperature
  • 1/4 tsp cream of tartar
  • 1/8 tsp salt
  • 1/4 c granulated sugar
  • 3 drops red food coloring (must be gel)
  • 1/2 tsp raspberry extract

Raspberry Buttercream:

  • 2 sticks unsalted butter, room temperature (softened)
  • 2 1/2 c confectioner’s sugar
  • ¼ c cream
  • 2 tsp raspberry extract
  • one drop red food coloring
  • 1/4 tsp salt

Instructions:

  1. Preheat oven to 300 and get a baking sheet ready with a SilMat.
  2. In a medium-sized bowl, sift together flour and confectioner’s sugar.
  3. In your mixer with the whisk attachment, beat the egg whites on medium speed until frothy texture.
  4. Increase the mixer’s to medium-high and add the granulated sugar – beat until they form stiff peaks and are shiny (which should not move when you lift the whisk).
  5. Using a rubber spatula, hand fold in the meringue to the flour/sugar mixture, turning the bowl 180 degrees with each fold. Once combined, add extract and food coloring.
  6. Spoon batter into piping bag and make 1 1/2 inch circles. Each cookie will need a match, so make sure your sizing is consistent.
  7. Let them rest for at least 45 minutes until they form a skin. You should be able to gently touch the top and not get batter on your finger.
  8. Bake for about 20 minutes, or until they are set, but not browned.
  9. Let cool completely before peeling them off the parchment paper. If your feet are sticking to the paper, it means they are undercooked, so let them cool completely and set.

Raspberry Buttercream

In the mixer with the whisk attachment, cream the butter. Add confectioner’s sugar, salt, food coloring, and extract. Mix until light and fluffy. Spoon into piping bag and put a small dollop on a cookie, and then sandwich it with a matching pair.

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