Mums Raspberry Macarons

Mums Raspberry macaroons, with their delicate texture and exquisite flavour, are a treat that brings a touch of elegance to any occasion. These dainty confections, not to be confused with the coconut-based macaroons, are a type of French meringue cookie known for their crisp shell and soft, chewy interior. Filled with a luscious raspberry filling, these macaroons are as pleasing to the eye as they are to the palate.

The Art of Making Macaroons

Creating raspberry macaroons requires precision and patience, but the result is well worth the effort. The basic ingredients include almond flour, icing sugar, egg whites, granulated sugar, and food colouring. For the raspberry filling, you can use fresh raspberries, sugar, and a touch of lemon juice to balance the sweetness.

Step-by-Step Preparation:

Prepare the Macaroon Shells:

Start by sifting almond flour and icing sugar together to ensure a smooth texture. In a separate bowl, beat the egg whites until they form soft peaks. Gradually add granulated sugar, continuing to beat until the mixture is glossy and forms stiff peaks. Gently fold in the almond flour mixture and a few drops of pink food colouring until fully incorporated.

Pipe and Bake:

Transfer the batter to a piping bag and pipe small circles onto a baking sheet lined with parchment paper. Tap the baking sheet firmly on the counter to release any air bubbles and let the macaroons sit at room temperature for about 30 minutes to form a skin. This step is crucial for achieving the characteristic “feet” of the macaroon. Bake in a preheated oven at 150°C (300°F) for 15-20 minutes, then allow them to cool completely.

Make the Raspberry Filling:

While the shells are cooling, prepare the raspberry filling. Combine fresh raspberries, a bit of sugar, and lemon juice in a saucepan. Cook over medium heat until the raspberries break down and the mixture thickens. Allow the filling to cool before using.

Assemble:

Once the macaroon shells and filling are ready, pipe a small amount of the raspberry filling onto the flat side of one shell and sandwich it with another. Be gentle to avoid cracking the delicate shells.

Serving Suggestions

Raspberry macaroons are perfect for afternoon tea, dessert platters, or as a delightful gift. Their vibrant colour and tangy-sweet flavour make them a standout treat. Pair them with a cup of fine tea or a glass of champagne for a truly indulgent experience.

Tips

Achieving perfect macaroons can be challenging, but with a few tips, you can master this elegant confection. Ensure your almond flour is finely ground and free of lumps. Properly beating the egg whites and allowing the piped macaroons to rest before baking are key steps to achieving the desired texture and appearance.

Raspberry macaroons are a delicious and sophisticated treat that requires some skill and patience to perfect. Their beautiful appearance and delightful flavour make them a favourite among pastry enthusiasts and a highlight of any dessert spread. Whether you’re an experienced baker or a novice, the effort you put into making these little gems will be rewarded with the smiles of those who taste them. Enjoy the process and savour every bite of these exquisite raspberry macaroons.

Mums Raspberry Macarons

An easy recipe of flavour, texture and colour.

4.72 from 52 votes

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Course: Biscuits/Cookies, Snacks

Cuisine: French

Keyword: Advance, Biscuits, Children, Fruit, Picnic, Snacks

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 30 Macarons

Calories: 96kcal

Equipment

• Food mixer
• Baking Sheets
• Small Saucepan
• Piping Bag
• Glass Bowls

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Ingredients

 

MetricImperial

• 170 g icing sugar
• 160 g ground almonds
• 4 large egg whites two whites in two seperate bowls
• 160 g granulated sugar
• ½ tsp red food colouring See Notes
• 120 g double cream
• 50 ml water
• 75 g raspberry jam
• 1 punnet raspberries

Instructions

• Pour the the icing sugar and ground almonds into a sieve. Sieve this mixture into a large bowl.
  170 g icing sugar, 160 g ground almonds
• Add two of the egg whites to the mixture and combine to form a thick paste and set aside.
  4 large egg whites
• Pour the other two egg whites in bowl.
• You need a thermometer for the next bit.
• Pour 50ml of water and the granulated sugar into a saucepan on medium heat. Bring to mix to a boil and cook until the now syrup mix shows 118C on your thermometer.
  160 g granulated sugar
• Whisk the two egg whites on a high speed and carefully pour the syrup mixture in. You will end up with a shiny meringue mixture that keeps a peak.
• Add the colouring and continue to whisk to until combined.
  ½ tsp red food colouring
• Tip the meringue onto the almond mixture from Step 1 and gently fold together. DO not overmix. It needs to be soft and smooth and only just hold its form.
• Preheat your oven to 170C/gas 3-4.
• Using parchment paper, line two large or three medium baking sheets.
• Spoon the meringue mixture into a piping bag with a large round nozzle.
• Hold the piping bag vertically to the tray, with the nozzle about 1cm from it as you want even spread on each meringue.. Pipe meringues about an inch across onto the baking sheets.
• Leave to rest on the baking sheets until the macarons have developed a skin or about 30 mins has passed.
• Bake the macarons for exactly 15 mins.
• When cooked, slide the parchment paper onto a cool surface. When cooled slightly, the macarons should slide off easier without breaking.
• For the filling, whisk the cream until it holds its form and is still soft. Fill the centre with the whipped cream and a bit of jam and sandwich with another macaron shell on top.
  120 g double cream, 75 g raspberry jam
• Leave the macarons in a fridge to rest.
• Serve with a few raspberries for a collection of texture and fresh flavour.
  1 punnet raspberries

Notes

Use powdered food colouring if possible. It has a better flavour, blends well and wont dilute the mix.

Nutrition

Calories: 96kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 9mg | Potassium: 13mg | Fiber: 1g | Sugar: 12g | Vitamin A: 59IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 0.2mg