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Raspberry Macarons are the ultimate sandwich cookie with the perfect combination of textures and flavors. You have two pink colored meringue cookies sandwiched together with a raspberry filling. Bite into one and see how the outside of the cookie is wonderfully crisp yet the inside is so soft and chewy. And the meringue cookies have a sweet almond flavor that pairs so nicely with the tart and tangy raspberry filling made with cream cheese, mascarpone cheese and homemade raspberry jam

The technique for making Macarons can be tricky as there are so many factors at play here - the quality and amounts of ingredients, the mixing of the batter, the pans, the length of resting time, the oven temperature, and the baking time. First, use top quality ingredients, and to get accurate amounts of each ingredient, my preference is to measure by weight (grams) not volume (cups). I like to use a digital scale for measuring. Next, if possible, the egg whites should be 'aged'. Which means separate the eggs at least a day before making the Macarons. Cover the egg whites with a piece of paper towel (to let the whites breath) and place in the refrigerator. Then, several hours before making the Macarons, remove the whites from the refrigerator and bring to room temperature. (This ensures that the whites will reach their full volume when whipped.) Next, the ground almonds. You can either buy almond meal/flour or you can take whole blanched almonds and process them in your food processor until finely ground. The next step is to process the ground almonds, along with the confectioners sugar (powdered or icing), for a minute or two until finely ground. Once that is done, sift the mixture to get rid of any large pieces of almonds.

Now, there are two parts to the batter, making the meringue and then folding the almond/sugar mixture into the meringue (called macaronage). As always, when making a meringue have your mixing bowl and wire whisk clean and free of grease. Once you have made the batter and piped the cookies onto your baking sheets, it is important to let the cookies rest before they are baked. Normally they need to sit between 30-60 minutes (depending on the humidity and temperature of your kitchen) or until they are no longer tacky when lightly touched.

Continue to the Raspberry Macarons recipe page.......

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Stephanie Jaworski

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