Raspberry macaroons and a small round cookie with raspberry filling in the middle. Take my word, they are fairly easy to make, although some claim they are complicated, and delicious. I make them a lot, and every body loves them.
There are a few tricks to the recipe. To begin with, you can use crushed almonds or purchase ground almonds at the supermarket. If you crush them with the casing intact, they well be somewhat dark, however. That is why I usually buy the ground almond.
You can combine the confectioner’s sugar and ground almonds in a food processor, but I find a whisk is just as simple. You can choose which method is best.
Ensure your eggs are at room temperature and you bowl is super clean or even cold to ensure they whip up properly. The beater paddles need to be clean too. You can do the separation using an egg separation or rotate them from shell to shell. I use the yolks for breakfast. What you want are stiff peaks.
The amount of red food colouring is up to you. I use 3 or 4 drops for a pinkish colour, but you can use more. I should add, that you can use different colours depending on the time of year you make the macaroons.
You have to, and I mean have to, sift the mixture in; otherwise, you will not get those nice feet on the bottom and the cookie will not be good. Also, make sure you fold the mixture and not beat.
We use a template printed from the internet ( there are lots of them on Google) place under a baking mat. You can also do them by eye, but not sure if you will get a consistence, even cookie. If you use a template, ensure it is removed before baking. Make sure you tap them to get rid of air bubbles, and let them sit at room temperature for 30 minutes to settle.
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- 1/2 cup of ground almonds or almond powder
- 1 cup of confectioner’s sugar
- 2 egg whites at room temperature
- 1/4 cup of granulated sugar
- 3 – 5 drops of red food colouring
- For the Filling:
- 1 cup of raspberries
- 1/4 cup of granulated sugar
- 1 tbsp of water
- 1 stick or 113 grams of softened butter
- In a measuring cup or mixing bowl, combine the almonds and sugar. You can use a food processor too.
- Beat the egg whites until frothy and gradually add in the granulated sugar. Beat until stiff peaks form.
- Put the red food colouring in and mix one more time.
- Sift in the almond mixture and fold together until a soft, velvety mixture forms. About 28-30 strokes.
- Add the mixture to a piping bag and pipe onto a baking mat or parchment paper. You want small circular shapes about 2 inches in diameter.
- Tap the tray to release any air bubbles and poke with a toothpick if necessary.
- Let rest and room temperature for 30 minutes.
- Preheat you oven to 350 F or 177 C.
- Meanwhile, make the filling by adding 1 cup of raspberries, granulated sugar, and water to a saucepan. Bring it to a boil and simmer until mushy.
- Mash them, place them in a strainer, and use a spoon to extract the juice.
- Beat the butter until creamy, add in 4 tbsp of the raspberry syrup, and beat over low speed until a creamy consistency forms.
- Transfer the filling into a piping bag.
- Put the macarons in the oven for 15 minutes, remove, and allow them to cool completely.
- Turn half the cookies over, pipe some filling in, and put the tops on.
- Serve and enjoy your French Macarons.
The recipe is great during raspberry season, but it can be done any time of the year. You can use strawberries or blueberries, as well.
