Happy 5th Birthday Caramia
I always like to bring tasty treats to our family events. For my nieces birthday she had a Rapunzel themed party! I made Pink Raspberry Jam filled Macarons that were a hit! People tend to shy away from Macarons, because of how complex of a cookie they are. But don’t feel over-whelmed, I will walk you through it!
You can change the color, and filling to your desire or occasion! This is also a great gluten free option dessert! The shell (cookie) of the macaron stays the same. The filling and color are what distinguish the type of macaron. They can be filled with different kinds of fillings like: ganache, buttercream or jam. A macaron is a sweet meringue-based cookie made with egg white, powder sugar, granulated sugar, almond Flour, and food coloring. The name actually derives from the Italian word macarone; it means, “the meringue”.
Yield: 30 (quarter size) Macarons
1 cup + 1 tbs Almond Flour
1 cup + 1 tbs powder sugar
1/3 cup + 1 tbs egg whites
1/4 tsp red food coloring
1 cup + 1 tbs granulated sugar
1/4 cup water
1/2 cup + 1 tbs of egg whites
1 jar raspberry preserves
Note: hand mixer, or stationary mixer both work great.
- Pre heat oven to 255 ° F.
- Scale the almond flour, powder sugar, and the egg whites together to form a paste in a large bowl.
- In a separate mixing bowl, scale the second amount of egg whites.
- Put the red food coloring, granulated sugar, and water into a pot, and boil to 220 degrees Fahrenheit.
- When the temperature almost gets to 220° F, start to whip the egg whites to a soft peak.
- When the sugar gets to 220° F , turn the mixer on low, and stream in the hot liquid. Stream the syurp slow and steady on the outer edge of the bowl (this will prevent the sugar from splashing anywhere).
- After all the syrup is streamed in and incorporated, put the mixer on high. Mix on high until the bottom of the bowl is cool (This will take about 5-7 minutes on high speed).
- Fold the meringue mixture in with the almond paste mixture we made first.
- Fold together until the batter separates when trailing a spatula through it, but make sure it comes back together and flat. This is the part that needs a lot of attention to detail. Be careful not to over mix, you do not want the macarons to spread too much, and loose the air we whipped in it with the egg whites. You also want to watch on under mixing them. If the batter is too thick, it will crack when baking them.
- Place in a piping bag with a round tip, and pipe quarter size circles (they can be piped 1 cm apart from each other. They do not spread as much.)
- After all the batter is piped, bang the sheet tray flat on the counter to get any air bubbles out, and to get the spreading of the cookie out of the way.
- LEAVE TRAYS OUT FOR 10 MINUTES IN A NON HUMID AREA. The macaroons need to form a skin and dry out. The batter should not stick to your finger when you touch the top of the cookie (leave the cookie 5 more minutes if still wet).
- Bake for 11 minutes, rotate pan bake 4 more minutes. (Gently shake the tops of the cookie; if they shake, add an addition 2-3 minutes. Check after every additional minute). You want the cookie to just be completely dry on the outside, so when they cool down you can pick them up from the tray without ruining the bottom layer.
- Let cool for 20 minutes.
- Fill cookies with delicious filling! (They have a shelf life when filled for about a day or two without getting soggy. You can save the shells in the freezer, and just fill them for each gathering or event you go to!!)