These raspberry macarons are filled with raspberry jam. Here, I bought it from the shop but nothing beats a really good homemade jam. By the way, I’ve given you the link to the recipe a little further down.
For those who are wondering, it is possible to freeze (empty) macaron shells. That’s what I usually do because I make them in large quantities and it allows me to prepare macarons more quickly (only the ganache is left to make).
Ingredients & preparation
2 components · Complete recipe
Shells
Ingredients
- 70 g (2.5 oz) egg whites
- 140 g (4.9 oz) icing sugar
- 80 g (2.8 oz) ground almonds
- 20 g (0.7 oz) caster sugar
- strawberry red food colouring
Instructions
1
Blitz the icing sugar and ground almonds together, then sift the mixture.
2
Whip the egg whites to stiff peaks, adding the caster sugar in 2 stages and whisking at maximum speed to achieve the “bird’s beak” consistency. Add a touch of strawberry red food colouring and mix a little more. I use powder food colouring and add just the tip of a knife.
3
Gradually fold in the almond/icing sugar mixture using a rubber spatula. The batter should be shiny, smooth and fall back in a ribbon. Once the right consistency is reached, transfer the batter to a piping bag fitted with a plain nozzle. Don’t hesitate to use a large glass to prop up your piping bag — that way you can use both hands. Pipe small domes of approximately 3.5 cm (1.4 in) in a staggered pattern onto a sheet of parchment paper. To get even macarons, I use a template downloaded from Pure Gourmandise. Leave to form a skin for around 20 minutes.
4
Bake at 120°C / 250°F for 20–22 minutes. Once out of the oven, leave to cool before lifting the shells off the parchment. The shells are done when they come off very easily.
Step by step
Not quite comfortable with macaron shells yet? I’ve put together two full step-by-step picture guides to help you get it right every time:
Assembly
Ingredients
- None
Instructions
1
Sort your macaron shells so that the ones you pair together are the same size.
2
Place a small dollop of raspberry jam in the centre of one shell and sandwich the two halves together.
3
Refrigerate the macarons and wait 24 hours before eating them. The macarons should spend the first night in an uncovered container (to prevent them from becoming damp), then close the container.
Gallery
