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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
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
scale for measuring. Next, if possible, the egg whites should be 'aged'.
Which means separate the eggs at least
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
(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.
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.
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