Raspberry Macarons 2023 Version
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FRENCH RASPBERRY MACARONS
Category
Advanced yet achievable
Cuisine
French
Servings
10-12 per pack
Prep Time
15 minutes
Cook Time
15 minutes
Calories
88
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 10-12 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 them 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.
Author:Mon Dessert
Ingredients
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100g macaron mix
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42g raspberry jam
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Recyclable piping bags
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50ml double cream
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Reusable silicone piping bag
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Macaron mat
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Smeg hand whisk
INCLUDED
Ingredients to add
RECOMMENDED EQUIPMENT
Directions
The macaron shells
Empty macaron mix into a medium bowl with two tablespoon of water for beat for 5 minutes with an electric whisk until very pale and smooth. You can do this using a manual whisk but it will take double the time to achieve the results and a lot of elbow grease !
Doubling up on this recipe can make it easier to get enough volume to whisk well. Also easier to make double if you are doing this in a stand mixer.
Fill the piping bag with the macaron batter. This is easier to do when bag is propped into a tall glass. Snip 1cm off the pointy end. Pipe rounds onto parchment paper on a baking tray. Scan for downloadable template. Place this under the parchment. Print out 2 (for making 1 pack) or 4 (for making 2 packs).
Alternatively, use a Mon Dessert macaron mat as your guide for the circles.
Pipe by holding the bottom of the piping bag with dominate hand and the top hand to secure and make sure batter does not fall out (see video). Once rounds are piped out tap baking tray several times onto counter top to get rid of air bubbles.
Leave to dry for 30 mins to 1 hour. The shells should form a skin and when touched lightly and should not be tacky.
Bake the shells in the oven at 150°C* for 12 minutes, gently peel off and leave to cool.
*If you know your oven runs hot it is best to bake at 130°C.
FILLING
Whisk 50ml 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.
ASSEMBLY
Turn the shells upsidedown.
Pipe a 10p sized blob of filling onto half upturned shells. Try to pair up shells according to size and form sandwiches. Twist rather than pushing them together otherwise they may break.
Macarons are at their best after 24 hours. This process is called “ageing” and softens the inside of the shells, whilst keeping the outer shells crisp. Yummy!
However, if you simply cannot wait they are still delicious on the day.
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 approximately 1 hour at room temperature before eating.
Recipe Video
Recipe Note
*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).
Allergen advice: For allergens, see ingredients in bold.
*Although this kit does not contain these allergens. There may be trace particles of peanuts, sesame, wheat from manufacturing processes outside our control.