My daughter is going to correct me as I tell you about this Raspberry Macaron Recipe. She is going to remind me that it is really a Macaron, the French word for macaroon–but not the coconut-based cookie.
I know this because Macarons are her favorite. A trip to the French Bakery in Charlotte and she swoons for macarons. To her, they are one of the most amazing pastries. In the bakery, there are hundreds of flavors and fillings.
The seem basic–almond flour and meringue.
Yet, anyone who’s made a macaron knows failure is sometimes the process. Shift to the Italian meringue macaroon if you’re looking for more of a challenge and a lighter macaroon.
May 31 is National Macaroon Day (not to be mistaken for a celebration of the new French president.)
To keep in theme with their part French Mediterranean theme, Villa Azur‘s Executive Chef Erwin Mallet reveals his recipe to creating the perfect raspberry batch of the sweet meringue-based confection.
Make in in celebration of National Macaroon Day, for a festive event, or just because on a beautiful summer day. Either way, you’re going to love them.
Raspberry Macaron Recipe
Raspberry Macaron Ingredients:
For the Macaron
- Almond flour/meal 212 grams
- Powdered sugar 212 grams
- Egg whites: (two batches) .82 grams and .90 grams
- Red food coloring.
- Granulated sugar, plus a pinch for the egg whites: 236 grams
- Water 158 grams
For the Raspberry Jam:
- Raspberry purée 1 kg
- Granulated sugar 50 grams
- Pectine 10 grams
Raspberry Macaron Preparation:
- Prepare your pastry bag, parchment paper, and pan sheet.
- Pre-heat the oven to 350*f
- Sift the almond flour and powdered sugar into a large bowl and whisk together, poor in the 82 grams of egg whites and combine with spatula, add the red colorant.
- Place the remaining 90 grams of egg whites into the bowl of a stand mixer fitted with the whisk attachment.
- Combine the 236 grams of granulated sugar and the water in a small saucepan and heat over medium-high heat until the syrup reaches 203*f/110*c.
- Letting the syrup continue to cook, add a pinch of sugar to the egg whites, turn the mixer to medium speed, and whip to soft peaks.
- When the syrup reaches 248*f/120*c remove the pan from the heat. Turn the mixer to medium-low speed and slowly add the syrup.
- Increase the speed and whip for 5 minutes until it is cool.
- Fold one-third of the meringue into the almond mixture, then continue adding the egg whites a little at a time.
- Transfer the mixture to the pastry bag with the tip and pipe the macaron, lift up the pan sheet and tap the bottom of the pan to spread the batter evenly and smooth any peaks left by the pastry bag.
- Bake for 9 to 12 minutes.
Raspberry Jam Preparation:
- Warm up the 1 kg raspberry purée with 50 grams of granulated sugar and 10 grams of pectine until the jam boils.
- Put the jam in the freezer for 2 hours.
- When the jam is cold, put it in a blender and mix until the perfect texture.
To fill the macaron:
- Transfer the jam into the pastry bag.
- Remove the macaron from the pan.
- Starting in the center, pipe the jam and top with a second macaron.
- Put in the refrigerator for 3 hours before serving.