Raspberry Macarons
 
 
Some tools required for this recipe: A scale. Either a food or postal scale will work. A candy thermometer. Silicone baking mats or parchment paper. Pastry bag with a round tip. A larger Ziplock bag with the corner cut off will work in a pinch. A stand mixer. You could use an electric hand mixer/beaters though it will make the job a bit more complicated.
Author:
Recipe type: Cookie
Ingredients
  • 140 grams of slivered almonds or almond meal
  • 160 grams icing sugar
  • 120 grams egg whites, divided in half - room temperature.
  • 185 grams granulated sugar, divided into 150 gram and 35 gram portions.
  • 50 grams water
  • gel food coloring
  • flavoring
Instructions
  1. Preheat your oven to 330 degrees F.
  2. My oven cooks a bit hot so I will double up my cookie sheets to avoid to much heat from the bottom.
  3. The goal is to not brown the macarons.
  4. Have your pastry bag ready to go with the medium round tip.
  5. I like to stand my pastry bag in a tall glass. It helps make filling the pastry bag much easier.
  6. Place the almonds and icing sugar in the food processer, pulse until it becomes a fine meal. Transfer to a large mixing bowl and set aside.
  7. To one bowl with 60 grams of egg whites add a few drops of the food coloring as well as a few drops of the flavoring you are using and set aside.
  8. This will be mixed into the almond meal/sugar mixture shortly.
  9. Place the other half of the egg whites - 60 grams in your mixer bowl.
  10. Using the whisk attachment place the mixer on around 3.
  11. Once the eggs begin to get foamy slowly start adding the 35 grams of sugar.
  12. Place the 150 grams of the granulated sugar into a small sauce pan.
  13. Add the 50 grams of water to the sugar and place it over medium heat.
  14. You will need your candy thermometer at this point of the process.
  15. Watch the heat of the sugar, we want to pull it off the heat once it hits 245 degrees F.
  16. Be sure you are not touching the bottom of the pot for an accurate read of the temperature.
  17. When your sugar mixture hits 245 degrees F take it off the heat, increase the speed of your mixer to high, and slowly pour in the syrup.
  18. Beat for 5 minutes.
  19. Meanwhile, combine the remaining 60 grams of egg whites with the almond meal/sugar mixture and mix until well combined.
  20. Once the meringue is ready, add it to the almond meal/sugar mixture and quickly fold it together.
  21. Now you're ready to fill your piping bag.
  22. Pipe 1½ inch macarons onto the silicon baking mat or parchment paper.
  23. Leave a bit of room as they will spread just ever so slightly.
  24. Let stand for 15 minutes before baking.
  25. Gently place into the oven.
  26. Do not slide the sheets in as that can cause the macarons with baking with a tilt on one side.
  27. In my oven they are done in 10 minutes though you may need to keep them in as long as 12, depending on how your oven bakes.
  28. Once done carefully remove the silicone mats or parchment from the cookie sheets and allow to cool completely before removing.
  29. Top one macaron with an icing of your choice and sandwich it with another macaron.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/raspberry-macarons/