Raspberry French Macarons
yields 50 (100 shells) macarons (feel free to divide it for fewer cookies)
- 120g almond meal
- 200g powdered sugar
- 100g egg whites
- 30-35g granulated sugar
- 1/2 tsp raspberry extract
Line 2-3 heavy gauge aluminum baking sheets with parchment or silicone liners. Prep a piping bag with a round tip (I use a Ateco #11 for most of my macs, though I'll occasionally use a #804 for larger macarons or you can use a zip-lock bag). I place the bag into a tall drinking glass (or stout glass) and cuff the bag's opening over the top, this makes the bag easy to fill hands-free.
Weigh out almond meal and powdered sugar and coffee and sift together to remove any clumps. (If you own a food processor, I highly recommend blending the ingredients and then sifting)
Weigh out the egg whites into a large mixing bowl (stainless steel or copper), if you're using stainless feel free to add a pinch of salt, 1/4 teaspoon cream of tartar or couple drops of lemon juice to help strengthen the whites ( I used 1 tsp of Meringe powder).
Weigh out the granulated sugar.
Begin beating the eggs on low speed. What you're doing here is unraveling the egg white's proteins (these are what will capture the air bubbles you whisk in), they're bundled up and you need to gently unwind them. A light touch does this far better than scrambling them on high speed. Once the egg whites are very foamy, begin sprinkling in the sugar as you beat. Increase the speed to medium, if necessary, and beat the meringue to stiff glossy peaks. (If they start looking grainy, clumpy or dry... uh... you've gone too far.) Add the raspberry extract and food coloring and mix till well combined.
Before I added the extract and food coloring
with the food coloring and extractAdd about 1/4 of the almond/sugar mixture and fold in until no streaks remain. Continue to add the almond mixture in quarters, folding until you reach the proper batter.
Mixing in the sugar and almond meal
Pour the batter into your prepared piping bag and pipe rows of batter (dollops a little bigger than a quarter) onto the baking sheets, giving them space to spread.
Tap the pan on the counter to bring up any air bubbles and quickly pop them with a toothpick.
Allow the cookies to rest on a level surface for 30-60 minutes. Until they are no longer tacky to a light touch. If you have problems with burst shells, you may need to allow them to rest longer or double stack your baking sheets to provided better insulation from the bottom.
While they rest, place an oven rack in the lower 3rd of your oven and preheat to 275-310°F (I've had the most success with about 285-290°F). I do not use fan-forced (convection) heat. If your oven tends to brown the cookies, consider placing a rack in the top of the oven with a baking sheet on it to shield the cookies. Occasionally my top element in my spastic electric oven turns on and browns my cookies, upsetting me greatly.
Bake the cookies for 16-20 minutes depending on their size.
Remove the cookies from the sheet soon after removing from the oven. If they're very sticky you may need to allow them to cool a little but ideally they'll have good bottoms and you can lift them right off the paper immediately. Place them upside down on a surface to cool (I find allowing them to cool upside down prevents the cookie's interiors from settling during cooling and creating hollows).
Once cool they're ready to fill.
Raspberry butter cream with a hint of lime
- 150g unsalted butter, room temperature
- 75g icing sugar
- 4 Tbsp raspberry preserves (sift if they have seeds)
- 1/2 tsp lime zest
Cream the butter and icing sugar till pale in colour and fluffy add raspberry preserves and lime zest.
Transfer the butter cream to a piping bag and if its too soft , refrigerate to become firmer, about 30 minutes.Alternatively if it's the right spreadable consistency leave at room temperature until needed.
Makes approximately 60 finished macarons