Slightly Failed Macaron Experiments – Raspberry Lemonade

Hello fellow Bootleg Cooks!  I’m finally back after a long blogging hiatus.  I’ve been in hibernation mode preparing for a very important exam and contemplating the next steps in my future.  I’m happy to report that my future is looking bright!

Anyways, several MONTHS ago (I know, I’m terrible…RAWR ಠ_ಠ)  I fell into the habit of making yummies for my office colleagues.  On one particular day, I decided to try my hand at one of my favorite afternoon tea cookies, the french macaron!  Though they never formed feet and are most certainly flawed, these little cookies still managed to wow my colleagues with both their explosive flavor and texture.  Still learning, but definitely a win!

Vanilla Macarons with Raspberry Cream

Raspberry Lemonade Macarons

Recipe after the jump!

Ingredients:

For the Macarons

  • one cup powdered sugar
  • one quarter cup fine sugar
  • three quarter cups almond flour
  • two large egg whites, make sure they’re at room temperature
  • one teaspoon  cream of tartar
  • just a splash of lemon juice

For the Filling

  • half a package of pureed raspberries (feel free to strain if you don’t care for the seeds, I don’t mind them)
  • one cup heavy whipping cream
  • a few tablespoons raspberry (or in my case strawberry) gelatin, to thicken
  • lemon juice

The Macarons

Combine the powered sugar and almond flour in a food processor and then sift three times.

Stiff Peaks

Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy.  Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add fine sugar. Increase speed to high, and whisk until stiff peaks form. Sift flour mixture over whites, and fold until mixture is smooth and shiny.  Adapted via Martha Stewart

Ribbons

Ideally you want satiny ribbons to form! How pretty!

Let the macaron shells sit for 15 minutes before putting them in the oven

Pipe them on your silicone macaron mat or be super ballsy and freehand them on parchment paper!

Freehand

Tap bottom of each sheet on work surface to release trapped air to make sure your cookies don’t crack or have ugly bubbles. Let stand at room temperature for 30 minutes (or maybe even longer…. because that’s how the feet form!)

Nice and smooth

Following the wise words of Martha Stewart,  you should then reduce the oven temperature to 325 degrees. Bake each sheet separately, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack.

The Raspberry Lemonade Filling

Raspberries

Puree the raspberries and strain the mixture if you want it to be seedless.  Set the puree aside.

Super easy filling ingredients

Beat the whipping cream until thick and then sprinkle in a quarter package of gelatin mix.  Continue beating.  Fold in the puree and add a few teaspoons of lemon juice for the delicious tartness.

Yummy!

Using a piping bag, make yourself some macaron sammiches!! YUMMY!!

Finished vanilla raspberry macaron cookies

Freeze them for later or enjoy them this afternoon.  Either way, perfect for summer 🙂

♥’S THE BOOTLEG COOK

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4 thoughts on “Slightly Failed Macaron Experiments – Raspberry Lemonade

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