Macarons With Raspberry Filling Recipes

RASPBERRY MACARONS

Steps:

• Pulse confectioners' sugar and flour in a food processor until combined. Sift mixture 2 times.
• Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar; whisk until soft peaks form. Reduce speed to low; add superfine sugar. Increase speed to high; whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites; fold until smooth and shiny. Fold in puree and food coloring.
• Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip; pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging tip to sides rather than forming peaks. Tap sheets on work surface to release trapped air. Let stand for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until crisp and firm, about 10 minutes. After each batch, increase oven to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
• Let cool on sheets for 2 to 3 minutes. Transfer to a wire rack; let cool completely. (If sticking, spray water between parchment and hot sheet. The steam will help release macarons.)
• Sandwich 2 macarons with 1 teaspoon jam.

MACARONS WITH RASPBERRY FILLING

Steps:

• Preheat oven to 350°F. Line parchment paper with 2-3 baking sheets and set aside. Weigh 107 g almond flour and 176 g powdered sugar; transfer to a bowl of food processor. Process dry ingredients for about 1 min. Stop and scrape of the sides with spatula and pulse 4-5 times. Pass almond mixture through a fine-mesh sieve into a large mixing bowl, gently pressing with spatula. You will have about 1 tbsps of solids in the sieve (discard or if you have a lot more, pulse them few more times in the food processor).
• Weigh 70 g granulated sugar. Separate egg whites from egg yolks. In the bowl of a stand mixer, whisk 3 egg whites and 70 g sugar by hand to combine (30 circles). Beat on medium speed-KitchenAid (2 mins on #4 speed, 2 mins on #6 and 2 mins on #8). The egg whites should hold stiff, glossy peaks when you lift the whisk out of the bowl.
• Add sifted almond mixture all at once OR egg whites mixture into bowl with almond mixture (I prefer this way because the mixer bowl bottom has a shape that kind of stands in my way to properly stir the batter). Fold with spatula from bottom of the bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat until batter is smooth and falls of spatula in a thin flat ribbon (35-40 complete strokes). Transfer the batter to a pastry bag fitted with a 1/4" round tip. Holding the piping bag about 1" above the sheet, pipe batter into a 1 - 1 1/4″ circles, keeping them 1" apart. Firmly tap the baking sheets against the counter to release any air bubbles (5-10 times). These don't need to rest, put them straight into the oven. Bake 1 sheet at a time for 13 minutes. (When you have 6 minutes left, open oven door all the way and close - this will prevent macaron shells from turning out hollow, letting all that extra air out). When time is up, remove baked cookies from oven immediately, and gently slide onto a counter to cool. Repeat with 2nd and/or 3rd baking sheets.
• TO MAKE THE FILLING: In a small saucepan over medium heat, combine 3 oz fresh raspberries, 3 tbsps sugar and 1 tsp freshly squeezed lemon juice. Stir and press raspberries to let the juice out and heat until it starts bubbling. Spoon the raspberry mixture through a sieve pressing on the raspberry seeds to get the most juice out. Set raspberry juice aside to cool to room temp and discard the seeds. (I got 2 tbsps juice.)
• In a medium bowl, beat 2 oz room temp cream cheese for about 1 minute to break into smooth texture. Add cooled raspberry juice and beat again for 2-3 minutes on high to fully combine. Last, pour 1/3 cold heavy whipping cream and beat until filling is soft but fluffy (2-3 minutes on high). This fluffy and soft filling will make the macarons melt in your mouth.
• Pipe a good amount of filling onto one side of cookie and top with 2nd matching cookie by gently sliding cookies to the right and left to spread the cream evenly and have perfect macarons. Refrigerate for few hours or overnight and enjoy with cup of tea or coffee!!!

FRENCH MACARONS WITH RASPBERRY FILLING

Steps:

• 1. Pre-heat the oven to 375°. Line 2-3 baking sheets with non-stick baking parchment and set aside. 2. Place the finely ground almonds and powdered sugar together in the bowl of a food processor and mix together for about 5 seconds. 3. Put the egg whites and dried egg white powder into a large, clean bowl and whisk together until they form stiff peaks. Gradually whisk in the granulated sugar until the mixture is very thick and shiny. 4. With a large metal spoon, quickly fold the almond and powdered sugar into the meringue until evenly blended. 5. Spoon the mixture into a piping bag fitted with a ½ inch nozzle. Pipe rounds about 1½ inch in diameter onto the lined baking sheets, leaving the same amount of space between each one. You should get at least 30 rounds. Sprinkle with a little desiccated coconut, if desired. 6. Set them aside for 15 minutes to allow the macarons to form a crust on top. Bake in the pre-heated oven for about 10 minutes until the bottom is set and the top is slightly brown.Then transfer to cool on a wire rack. 7. When completely cool, sandwich the macarons with the Raspberry Preserves, spreading it right to the edge of the rounds. Eat within 24 hours. Instead of piping the mixture, it is possible to drop even spoonfuls into rough rounds on the baking sheets. They won't have the dainty look of piped ones but will taste just as good and have a charm of their own!

RASPBERRY MACARONS

Steps:

• For the macaroon: Preheat oven to 350 degrees F (preferably convection). Make an Italian meringue by combining sugar and water in a saucepan over high heat until it's 110 C (230 degrees F). At the same time, beat all the egg whites in the bowl of a stand mixer with a whisk attachment on medium speed. Meanwhile, mix the rest of the macaroon ingredients by combining almond flour and powdered sugar together. Make a well in the middle of the bowl and add all the egg whites. Mix by starting in the center and mixing towards the outside. Set aside. Finish the Italian meringue when the egg whites are at "soft peak" stage in the mixer by adding 1 teaspoon sugar and mixing 15 more seconds. Pour the heated sugar mixture into the beating egg whites, slowly to make the meringue. Continue beating until it's at room temperature, 5 more minutes.
• When the meringue is at room temperature, combine it with the almond paste mixture, a third at a time. Continue to add meringue until the batter forms ribbons. The mixture shouldn't be too stiff or too loose and you may not need all of the meringue. Using the tip of a knife, add a small amount of food coloring, a little at a time. Place macaroon mixture into a piping bag and squeeze a little into the bowl to remove air at the tip. Prepare a baking sheet with parchment paper, then draw rings on the paper to use as guides for the macaroon size. Pipe onto the baking sheet by starting in the center and pushing up, staying inside the ring. Repeat until all of the rings are filled. Bake 12 minutes until shiny with a little "neck" on the outside.
• For the buttercream: In a saucepan over high heat, add sugar and water and bring to a boil until thermometer reaches 120 degrees C. Meanwhile, place egg whites in the bowl of a stand mixer fitted with a whisk attachment and beat on high. When egg whites are firm and sugar syrup has reached 120 degrees C, slowly pour the sugar mixture into the egg whites and continue beating until it cools down to room temperature, 5 minutes. Slow down the mixer and add butter, a little at a time. If at any point the mixture looks broken, increase the speed and beat to re-emulsify it, then reduce the speed and continue adding the butter. Continue whipping until it's the texture of butter cream. If the buttercream is too loose to hold it's shape, it should be refrigerated for up to a few hours to harden, then beaten again to return to the proper consistency. Place 1 cup of butter cream into a bowl and fold in the jam. Place the buttercream into a piping bag with tip and pipe the cream onto the center of a macaroon (using the same technique as the macaroons). Sandwich together and enjoy. Note: The buttercream can be stored in a covered container in the refrigerator for up to 5 days or frozen for up to 1 month; defrost frozen buttercream in the refrigerator before using. Thirty minutes before using the buttercream, place it in the bowl of a mixer fitted with the paddle attachment and allow to soften. Then mix on low speed to return the buttercream to the proper consistency.