I am very happy to share with you my favourite recipe of macarons today. One of the things I like about it is that it is really easy one. To make raspberry buttercream is not a rocket science and the result is very tasty. With the Valentine’s day coming, I guess, it could be really useful to learn how to make raspberry macarons and treat the ones you love with this special cookie. So prepare your baking tray, make your shopping and start creating macarons for your loved one, and I am happy to help you out!
Raspberry Macaron Recipe
Prep time: 45 minutes Sitting & cooling: up to 1 hour
Baking time: 15 minutes per tray Yield: up to 20 shells, 10 cookies
- 2 big bowls and 1 small
- 2 piping bags (or 1 if you put the filling with spoon)
- silicone mat
- baking tray
- creativity and motivation
All is ready? Lets get down to it!
Ingredients for the shells
- 2 aged egg whites (around 65gr)
- 50gr caster sugar
- 70gr ground almonds
- 130gr icing sugar
- Red colour gel (add a small drop for light pink result)
- Sprinkles for decoration
Method for shells
- Preheat your oven to 150 degree C and prepare your baking trays and silicone mats.
- Combine almonds with icing sugar and sieve it well. You can also put your almond-icing mix through food processor to ensure that there are no small bits of almond in it.
- Put your egg whites (directly from the fridge) into a clean and dry bowl. Start mixing your aged egg whites slowly for a few seconds, and increase the speed gradually. Then add sugar. Mix again until your egg whites are well mixed together and do not fall down if you turn the bowl.
- Add a small drop of colour gel and mix your meringue again to ensure that colour is well incorporated into meringue.
- You can start the macaronage process now. Prepare your spatula and add your almond-sugar mix in the meringue. If you are confident enough add your mix all at once, if you prefer to not rush it, then add a few spoons, then mix it, and add more afterwards etc until all mix is there. However, be careful not to overmix your batter. Macaron batter can be really picky and gentle, so it is important not to overdo it. You will know that your batter is ready, when it slowly floats back into the mixing bowl when you lift spatula. If you are not sure check out my recent video on Instagram (click the link).
- Pop your batter in the piping bags and start piping them on the silicone mats. Leave some space between your macarons, so that they do not stick all together. Then you need to tap the air out of your macarons. Carefully tap your baking tray. Ensure you do it on all sides. You will see how some air pops out and your macarons get into better shape. If you still spot some of the air bubbles in the macarons, then just use tooth pick to remove them. Check out video on my Instagram to know how to deal with air.
- Now just leave your macaron to sit for around 30 minutes to 1 hour. Batter should dry and not stick to your finger. Add some decorations on your macaron shells (for instances some sprinkles on top of it).
- When your macarons developed a “skin” and has been beautifully decorated you are all set and ready to start the baking process. Bake your shells tray by tray. Baking time is 15 minutes. If it is your first time, then check your macarons after first few minutes to be sure that all is fine and your oven is not too warm or there are no hot spots that may ruin some of your creations.
- When macarons are ready let them to cool down for a few minutes. Do not try to stick them off when they are still warm, it will damage your shell.
Ingredients for the raspberry buttercream
- 100gr of unsalted butter (softened)
- 50gr of icing sugar
- 10 fresh raspberries (ensure they are not wet)
Method for the raspberry buttercream
- In the small bowl mix butter together with the icing sugar. Once it is all well mixed, take sieve and mash your raspberries through it, so that the joules from your berry are generated.
- Mix your berry puree with the butter until it looks like nice and pinkish buttercream.
Great job! You are almost there, just another step and you can present your sweet treat to your other half!
The macaron creation
Take macaron shell and add some filling on it, then put other macaron shell on top. Repeat until all macarons have been build up. Leave your macarons in the fridge for a few hours, so that the cream is absorbed by the macaron shell for better eating experience. Well done, now its time to think about packaging 💁🏻♀️🎁
Any troubles during creation time? Check out my recent post on top-10 tips for macarons baking process, and solve your issues right away! If you still struggle, send me a message and I will help you out, see below for my contact points!
🗣Did you try out this recipe? Please share your results and tag @macaron_adb on Instagram with the hashtag #macaronadb to show your creations! And as always: any questions? Contact me via website, Instagram or Facebook. I also recently got an email address: firstname.lastname@example.org so please feel free to drop a message.