Raspberry Macarons

I’ve made macarons before but I didn’t use a piping bag and they came out much too big. This time I tried two batches but the first badge failed. This comes from not following the recipe. Well actually to be more exact not reading it.

The second batch was better although I did panic when the sugar completely deflated my batter. As a fix I whipped the eggs and sugar over boiling water to melt the sugar a little so that it would be easier to whisk. It worked. Other things I learned from these experiments was with my dry oven I could achieve the coveted feet on a macaroon by cooking them at a higher heat for 3 min and then prevent the cracking of the top shell by lower the heat.

I’m not convinced that they really need to rest for 30 min but since I had already lost a batch I chose not to risk it.

2 inspiration recipes:

http://allrecipes.com/recipe/macaron-french-macaroon/
http://www.chow.com/recipes/28339-french-chocolate-macarons-with-chocolate-ganach

RASPBERRY MACARON

1 cup almond powder
2 cups finely ground sugar or powder sugar
½ tsp of salt
1 dash of cream of tartar
3 egg whites at room temperature
2 drops of red food colour

1. Pre-heat oven to 350 degrees Fahrenheit
2. Sift the almond powder several times
3. Sift together the sugar and salt several times
4. Whisk the 3 eggs until it is at the ribbon stage
5. Add ½ cup of sugar mixture into the eggs by sifting them into the mixture.
6. Continue to whip adding the sugar until all incorporated until the eggs are glossy.
7. Add 2 drops of red food coloring
8. Fold quickly the almond powder
9. Place the mixture into a piping bag. (You can make one using wax paper shaped into a cone and snipped at the point)
10. Line a baking sheet with either a silicone liner or parchment paper (I prefer silicone because it is thicker and adds an additional thickness)
11. Pipe coin size drops in rows spread evenly. Should be able to get 21
    per sheet.
12. Let the pan rest for 30 min for a skin for form.
13. Bake in the oven for 3 minutes
14. Rotate the pan and then lower the temperature of the oven to 300 degrees F for an additional 5-7 minutes.
15. Remove from oven and allow to rest until cool to the touch.

FILLING
1 jar of raspberry jam
½ cup of sugar
1 tablespoon of lemon

1. Pour all the contents into a saucepan and heat over a stovetop until the contents reaches 350 degrees.
2. Allow to completely cool

ASSEMBLY

1. Spread the filling on the flat side of the cookie. Enclose with a second cookie to make a cookie sandwich.
2. Store in the fridge for 1 hour before serving.

 

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