(Inside: These are. SO. GOOD. You are lucky there are pictures. These Raspberry Macarons are amazing. Easy. And so fun. Let’s make more.)
I was trying to be creative with my newest obsession, but then I couldn’t resist trying one more fruity combination.
So, I grabbed my second favorite fruit (bananas can go eff themselves) and made these seriously amazing Raspberry Macarons.
They’re so easy, I just can’t stop.
Now, the real trick to this recipe for making these simply amazing Raspberry Macarons is to weigh the ingredients.
Which is not the most auspicious way to start a recipe, I get it.
But it’s a more exact way to measure your portions and so, for a cookies that don’t want to bake with this much of that and a little dash of this–weighing only makes sense.
If you need a recommendation for a scale, I got this really simple-to-use digital scale with a flat face–you know because less edges equals less I have to clean up when I make a mess. LOL!
Now, before you go grab your scale, be sure to pin these Raspberry Macarons–they’re so good, they’re like candy–but pin them, that way you can find them again when you need another fix.
These are. SO. GOOD. You are lucky there are pictures. These Raspberry Macarons are amazing. Easy. And so fun. Let's make more.
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- 1/4 tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- 1 tsp vanilla optional or you can use your favorite extract
- 1/4 tsp salt
- 2 tsp red GEL food color
- 1/2 cup white chocolate chips
- 1/4 cup heavy whipping cream
- Roughly 12 fresh raspberries
- First, weigh out all of your ingredients.
- Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. (see photo about, VERY important) Add in the food color to the meringue mixture before adding in dry ingredients.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
- Place the chocolate chips and heavy whipping cream in a microwave safe bowl and melt in thirty second increments until fully melted. Allow to sit for 10-15 minutes until thickened. You can also put the ganache in the fridge to speed up the thickening process.
- Once the ganache is ready, place in a piping bag with a star tip, and pipe a generous amount on half the macaron shells. Add half of a fresh raspberry in the middle of the ganache.
- Sandwich them with the remaining macaron shells.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.