Raspberry Butter Cream French Macaron

July 14 , 2014 by: Hong Food

Summer is officially underway and what a better way to celebrate than to utilize the abundance of seasonal fruits. The boys, my sister, and I recently went raspberry picking and came home with an entire flat of berries. It was a beautiful day out on the farm but we only lasted about an hour in the 90 degree heat.

Remlinger Farm

With our fresh loot in hand,  I was eager to make these delectable french cookies. Since I’ve finally nailed down my macronage skills these cookies have been so much more fun to make.

Not only are they pretty to look at but they are also delicious! This particular recipe is a good balance of sweet and tart. If you’ve never made French Macaron’s before, don’t be intimidated. It takes a lot of patience and they are finicky! I found this tutorial that was very help and used the same recipe.

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INGREDIENTS
3 egg whites (room temperature)
¼ cup white sugar
2 cups confectioners sugar
1 cup almond flour
pinch of salt
¼ tsp cream of tartar

RASPBERRY BUTTER CREAM
1/4 cup salted butter
3/4 cup powdered sugar
1 cup fresh raspberries, worked through a sieve to extract 3 tbsp of juice

METHOD:
Preheat oven to 300F degrees

Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins.
Whip until they form a peak that stands upright.
Then add the food coloring. Color does fade as it cooks, so do a shade or two darker than you want them to be.

Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces.  You want a really fine powder mixture to create a smooth cookie.

Fold flour/sugar mixture into the egg white mixture. This is where all your hard work can really go wrong. Under mix and your macarons will be lumpy and cracked when they bake with no feet. Over mix and your macarons will be flat and won’t have feet., which is the mark of a well-made macaron.

Transfer batter to a pastry bag.

Pipe out 1 inch rounds on a baking sheet lined with parchment paper.

Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.

Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. This process is another important step to assuring your macarons develop feet. When they dry out they can’t spread out in the oven, and are forced to rise up. That’s what creates the feet.

Bake for 20 mins. DO NOT UNDER BAKE, even if they look done. Otherwise they will stick to your tray.

Meanwhile mix the butter cream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.

Add juice to butter cream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ ” in diameter)

Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell.

Recipe adapted from Entertaining with Beth

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