Raspberry Macarons with Raspberry Buttercream Filling
Apparently I am in a rut. Or let's call it a new found interest. Either way, it involves macarons. There is something about the light, crispy dessert which has me craving new flavors.
Just two short weeks ago I made my first batch of macarons for a coworker's birthday, and now I have an obsession. Hence today's recipe - raspberry macarons.
To be fair, they are a perfect Valentine's Day recipe. A lovely pale pink shade, these cookies are quite decadent yet delicate. Plus they remind me of Easter which reminds me of spring which in turn reminds me of warm weather. So it really is a positive experience all around.
So throw on an apron and let's get baking.
First let's make some raspberry sauce. I started with frozen berries since they are currently out of season, but if you have access to fresh by all means use them. Add the frozen berries and a splash of water then simmer for 5-10 minutes until the raspberries have started to break down.
Strain out the seeds through a fine sieve and save all the delicious thick juices.
While the berries simmer, combine powdered sugar and almond flour and pulse in the food processor. Sift the dry mixture and discard any large pieces.
Meringue time! Whip the egg whites in your stand mixer until foamy, then add cream of tartar and granulated sugar until you form shiny peaks.
Fold the dry mixture into the egg whites then add raspberry sauce.
When combined, spoon the rose colored mixture into a pastry bag and pipe onto silicone lined baking sheets.
Tap the baking sheets hard and let them sit for at least 30 minutes. Bake.
While the cookies cool, whip up some raspberry buttercream. In a clean stand mixer, whip room temperature butter until fluffy and white. Add powdered sugar and keep mixing. Add raspberry sauce.
Then I cheated. It wasn't pink enough so I added food coloring. Don't judge.
I could barely wait to put everything together to do a taste test. Oh my they were delicious! The cookies were light as a cloud with the tart freshness of the raspberries. This balanced the creamy buttery goodness in the middle.
Now go bribe someone with your cookies.
Or in true Valentine's Day spirit, share them with someone you love.
Either way you will both be happy!
Raspberry Macarons with Raspberry Buttercream Filling
Ingredients:
- 1 bag frozen raspberries (10 oz)
- Splash of water
- 2 cups powdered sugar
- 1 cup almond flour
- 1/4 teaspoon salt
- 3 large egg whites, at room temperature
- Pinch cream of tartar
- 3 tablespoons granulated sugar
Preparation:
- Make the raspberry puree: In a small saucepan add frozen raspberries and a splash of water. Heat over medium heat for 5-10 minutes until raspberries have burst and formed a thick, jammy liquid. Press liquid through a fine sieve to remove all the seeds. Set aside.
- Prepare the macaron shells: Place the powdered sugar, almond flour, and salt in a food processor fitted with a blade attachment and pulse several times until combined. Sift to remove any remaining large pieces and discard.
- Make meringue by placing the egg whites in the clean bowl of a stand mixer with whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites are white and hold the line of the whisk, about 1 minute. Slowly add the granulated sugar, and mix until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not overwhip.
- Using a rubber spatula, gently fold the dry mixture into the egg whites in batches until the dry ingredients are just combined. Add 1-2 tablespoons of raspberry sauce. (This depends on the texture of the batter, more is better but don't let it get too runny or you won't be able to pipe it).
- Transfer the batter to a pastry bag with a 1/2 inch tip. Pipe out 1-1/4-inch rounds onto silicone lined baking sheets. Bang the sheet against work surface to help create the macaron base. Let the rounds sit at room temperature for at least 30 minutes to dry the tops and ensure even cooking.
- Heat the oven to 350°F and arrange a rack in the middle. Bake the macarons one sheet at a time for 7 minutes. Rotate the sheet and cook for 7 minutes more. Be careful - these cookies can pick up color quickly. Transfer the sheet to a rack to cool completely.
- Make the raspberry buttercream (recipe below). Spread buttercream between two cookies.
Raspberry Buttercream
Inspiration: Raspberry Frosting by Martha Stewart
Ingredients:
- 3 tablespoons raspberry purée (from above)
- 1 1/2 sticks unsalted butter, room temperature
- 2 cups confectioners' sugar, sifted
Preparation:
- Beat butter on medium-high speed until pale and fluffy, about 2 minutes. Slowly add confectioners' sugar, beating well and scraping down sides of bowl as needed. Beat in berry purée.
Enjoy!
Comments
Post a Comment