Raspberry Macarons Recipe
These raspberry macarons are a perfect combination of sweet, light and cheerful.
1 cup confectioners' sugar
3/4 cup almond flour or finely ground almonds
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar (also known as berry sugar
1/3 bag (120 grams) of frozen or fresh raspberries
3 to 4 drops gel-paste food coloring, pink
4 Tablespoons (57g) unsalted butter, at room temperature
1 1/4 cup (165g) confectioners' sugar
1 Tablespoon cream
2-3 drops vanilla extract
1/2 cup fresh or thawed raspberries, crushed, and strained of seeds
Piping bag with 1/2 inch round tip
Place fresh berries, or thaw frozen raspberries in a fine meshed strainer placed over a large bowl.
Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with wooden spoon, so that all that is left in the top of the strainer is the seeds. Discard the seeds and set the raspberry juice aside.
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper.
If you are using whole almonds grind them to a fine powder in the food processor.
In food processor combine confectioners' sugar and almond flour and pulse until combined.
Pour mixture into a sifter and sifter over a large bowl.
With electric mixer in a medium bowl whisk egg whites until they are foamy.
Add cream of tartar and continue whisking until soft peaks form.
Add superfine sugar and increase speed to high; whisk until stiff peaks form, about 8 minutes.
Sift the almond flour mixture over whites.
Fold in raspberry juice and food coloring paste.
Fit a pastry bag with a 1/2 inch plain round tip.
Pour batter into pastry bag.
Pour batter to a pastry bag fitted with a 1/2-inch plain round tip.
Pipe 3/4-inch rounds 1 inch apart dragging tip to sides rather than forming peaks at the top.
When you have piped the entire baking sheet full, tap the pan on work surface to release any trapped air.
Let it sit for 15 minutes.
Reduce oven temperature to 325 degrees F.
Bake 1 sheet at a time, rotating halfway through, until crisp and firm, about 10 minutes.
After each batch, increase oven to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
Let cool on sheets for 2 to 3 minutes.
Transfer to a wire rack; let cool completely.
Combine the butter, confectioners' sugar, cream and vanilla in a bowl. Begin with a spoon, then start to whisk with a beater until light and fluffy.
Fold in the raspberry juice.
If the mixture is too liquid, add more confectioners' sugar 1 teaspoon at a time until you have a smooth, spreadable filling.
Use in a piping bag to fill the macarons and press together very lightly.