May 31st 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.
* This is a guest post recipe.
Raspberry Macarons Recipe
Macaron:
1 cup almond flour meal
1 cup powdered sugar
1/3 cup egg whites, plus a separate 1/2 cup egg whites
Red food coloring
1 cup granulated sugar, plus a pinch for the egg whites
2/3 cups water
Raspberry Jam:
1 kg raspberry purée
3 1/2 tbsp granulated sugar
2 tsp pectine
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.
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 Macron:
· 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.
I have always wanted to make macarons. This is a recipe I shall have to try some day soon.
My goodness there is a boatload of sugar in macaroons! I’ve not made them so it didn’t register but they are so pretty, I agree with everyone. Ever the nutritionist, I wonder if there is a lower sugar version of these or if this is just one of those foods you eat as a treat, and allow on a cheat day? My mother now has to watch her sugar so I am taking extra note of things she may not be able to have. I do love that they are gluten free though. Almond flour is the best.
Oh I Love the Pretty Color of these Macaroons …Their seems to be a lot of work to making these Delicious looking macaroons. I don’t remember things to well any more & I honestly think I would get all mixed up trying to make these! Lol! I will save this recipe on Pinterest . Thank You for Sharing..
Oh my goodness stop this! Those look so good, and I love macaroons. I dont believe I have ever had raspberry before but I have yet to meet a macaroon I didnt like. So colorful too, and these would be so pretty laid on a plate long enough until I got my hands on them. These would be tough to resist.
My Dad loves macarons. This would make a really nice Father’s Day gift.
I have never had a macaron. I see the bright colors in the store. The bright green, pink and brown macarons.