Raspberry Macarons | Episode 369

08:49

SERVES: MAKES 16-20 MACARONS

PREP TIME: ABOUT 80 MINUTES

COOK TIME: 30 MINUTES

TOTAL TIME: 1 HOUR 50 MINUTES

Ingredients

2 egg whites, at room temperature
pinch salt
50 g granulated white sugar
150 g confectioners sugar
80 g almond flour
1/4 tsp Wilton Rose icing color

Buttercream:

125 g butter, softened
30 g confectioners sugar
60 g raspberries
1/2 tsp vanilla bean paste (optional)

Instructions

1. Line a baking sheet with parchment paper. and have a pastry bag with a plain tip (about ½ inch, 1 cm) ready.

2. Beat the egg whites on high speed until foamy, then add the salt. Mix for another minute then add 2 tbsp of the sugar. Beat for another 4-5 minutes. Add 2 tbsp sugar more and mix 3 minutes more. Add the remaining sugar and mix until stiff peaks form.

3. Sift in the almond flour and confectioners sugar. Add the icing color.

4. Fold flour/sugar mixture into the egg white mixture. Be careful not to over mix. About 80 turns of your spatula should be enough. You want the batter to resemble the consistency of molten lava. I recommend using a large spatula. That way every turn will mix more of the flour into the egg whites.
5. Fill a pastry bag with the batter.

6. Pipe out 1-inch mounds. Make sure to pipe out onto parchment paper. Do not add any grease to the cookie sheets. Dip your finger in a water filled cup. Make the peaks on the rounds flat with your finger.

7. Take the cookie sheets and bang them onto the counter a few times to get rid of any air. I hit them pretty hard, about 10 times.

8. Let the macarons sit in room temperature for about 20 to 40 minutes. It really depends on how quickly they become tacky to the touch. If you live in an area with a lot of humidity, it may take longer for the macarons to form the “skin”.

9. Meanwhile make the buttercream: In a medium mixing bowl, mix the softened butter and confectioners sugar until creamy for about 10 minutes. Add the vanilla bean paste and raspberries. Mix until well combined for about 3-4 minutes more. Place in a pastry bag with a large to medium tip.

10. Preheat the oven to 140 C 284 F.

11. Bake the macarons in preheated oven for 20 minutes. Remove from oven and allow to cool.

12. Flip half of the cookies on their back and pipe the buttercream onto each half of the cookie. Top with the other cookies.