Raspberry Macarons with Raspberry & Cranberry Cream
Shells adapted from Tartelette's recipe
Filling recipe by Dragon
The obsession continues....
This was my first attempt to incorporate some colour into Macarons. I added a few drops red food colouring to the beaten egg whites before adding the almond mixture. I was worried about altering the recipe ratio and not getting the the perfect maracon top and feet. I did get some feet but they weren't as perfect as I would like. Not that my coworkers minded, the macarons were gobbled up so quickly that I almost didn't get a photo. I managed to steal one back for this quick shot. :) I'll keep experimenting with colour until I get the perfect macarons.
I really like the filling. It was sweet, delicate and perfect for a holiday party. Enjoy!
For the macaron shells:
2/3 cup (75 gr) ground almonds
1 1/2 cup (150 gr) powdered sugar
3 large egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla extract
5 drops red food colouring
For the filling:
4oz package of cream cheese, softened
1/4 cup butter, softened
1 1/2 cup powdered sugar
2-3 tablespoons Raspberry/Cranberry Jam
Prepare the macarons:
1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar, vanilla, food colouring until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.
2. Place the almonds and powdered sugarin a food processor and give them a good pulse until the nuts are finely ground. Sift the mixture and add it to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10.
3. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
4. Fill a pastry bag with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 350F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 10-12 minutes, depending on their size. Let cool.
5. For the filling: Beat together softened butter and cream cheese until smooth. Add the jam. Gradually beat in powdered sugar until you get the desire consistency.
6. To assemble the macarons, pipe or spoon some of the filling in the center of one shell and top with another one.