FRENCH RASPBERRY MACARONS
Advanced yet achievable
Scroll down to video tutorial.
These little delicacies were first introduced to France in 1533 when Queen Catherine de’ Medici of Italy married King Henry II of France. French or Italian we love them equally. Our recipe makes approximately 12 deliciously elegant raspberry macarons. The delicate pale pink shells pair perfectly with raspberry filling to create a burst of flavour in every bite.
If you do not want to eat all 12 at once (highly unlikely), they can be kept in a fridge for 3 days. In fact they are better eaten on day 2 as the flavours absorb. They can also be frozen and taken out at a moments notice.
The macaron shells
Boil a kettle. Empty the sachet of macaron mix into a medium sized bowl, pour two tablespoons or 25ml of warm water (1tbs boiling and 1tbs room temp) into the mix.
Whisk together the ingredients at a high speed for 5 minutes with an electric whisk. Now you have a pink meringue mixture. The texture should look like a thick treacle. You want it, so when you spoon it out a little, it returns to the mixture without grainy bits.
If you do not have an electric whisk, you can do this by hand, but you will have to whisk vigorously for at least 15 minutes until you have the consistency described above.
Place the piping bag pointy end down, into a tall glass. If you are using one of our reusable silicone piping bags, tilt slightly upwards so that the mixture does not fall through.
Pour the mixture into the piping bag, keeping it in the glass. Pick up the bag, hand seal the open end in a twist or loose knot. Snip 1cm off the pointy end.
Lay the parchment paper on a large baking sheet, and place two printable templates underneath. Click here to get the printout. Alternatively, you can use one of our macaron mats. Note that the macaron will take less time to bake on parchment, but it will be more difficult to pipe and get a uniform shape.
Use a slight swirling motion from the centre of the round to disperse the batter, or pipe using a 45-degree angle. Experiment and see what works better for you, and take your time. The key is to control the flow of the mixture. Tilt the bag upward if you feel it starts oozing out too much.
If using 2 x templates under parchment: Pipe rounds as per guide.
If piping on a macaron baking mat: Pipe rounds 1 mm outside the inner circles of the macaron baking mat. If you have an extra mixture, pipe extra shells.
*If you have extra mixture, feel free to pipe extra shells.
Let the macarons rest on your kitchen counter until the tops form a skin. They are ready to bake when you touch the tops of the rounds, and the mixture does not stick to your finger. Depending on humidity, this will take around 60 minutes.
You want to ensure they are completely dry. To check, place your finger gently on the shells. If they are tacky, they are not dry and need to rest a little longer.
BAKING THE SHELLS
Put your macarons into the preheated oven at 150 °C and bake for 15 minutes. Take the out from and let them cool for 5 mins, before peeling off the parchment.
If baking on a macaron mat: Check if the macarons come away from the mat easily. If not, return them to the oven for 5-10 minutes at a time and keep rechecking. The easiest way to take them off the mat is to flip the mat onto a tea towel (so shells are upside down) and peel the mat away. Note with a macaron mat it is not always the case that the underside is completely smooth, but rather they are quite porous. We actually prefer this as the shell absorbs the flavour of the filling more this way.
Whisk 60ml of whipping cream in a bowl until you get soft peaks. Gently fold in the raspberry jam.
Prepare piping bag as before and spoon in the raspberry filling. Snip off the end.
Turn the shells upsidedown.
Pipe a 10p sized blob of filling onto half (approximately 12) upturned shells. Try to pair up shells according to size and form sandwiches. Twist rather than pushing them together otherwise they may break.
Your beautiful macarons are finished! You can enjoy them straight away, but they are even better 24 hours later. Store them in an airtight container in the refrigerator and bring them to room temperature before you serve them.
- This process is called “ageing” and softens the inside of the shells, whilst keeping the outer shells crisp. Yummy!
STORAGE AND BATCHING ADVICE
Your macarons can be enjoyed for up to 3 days (if kept refrigerated). You can also freeze them and bring them out when you have guests that you would like to impress. Make sure you defrost them for at least 1 hour at room temperature before eating.
*All sachets are recyclable at all major supermarkets. Simply keep them with the rest of your supermarket bags and they will be recycled.
*Wash any new equipment that is in contact with food throughly.
Ingredients contained in kit:
Macaron mix (Sugar; almond flour (28%); powdered EGG white; modified corn starch; emulsifiers: E475, E471; skimmed milk powder; salt; vanilla flavouring; colours: E171, E120.), Raspberry jam (Sugar, raspberries (56%) Gelling Agent: Pectin, Acid: Citric Acid).
*Trace amounts of peanuts, sesame, milk, gluten and soy may exist from manufacturing lines outside of our control