Raspberry Macarons Filled With Raspberry & Cranberry Cream

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!

Makes: 24

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.


Jeanette said...

Macaroms scare me, I am afraid I will make a total mess!

Ana Powell said...

I absolutely adore them and your are awesome.
Great work.
Delicious x

Priya Suresh said...

Absolutely divine!!

Barbara Bakes said...

So pretty in pink! Sounds like a combo I would love!

Rosa's Yummy Yums said...




RJ Flamingo said...

So pretty and they sound yummy!

Pilar - Lechuza said...

I've never done macarons but I'm sure that with this recipe, the results are half as good as yours!!

pigpigscorner said...

Love the colour! Macarons are a pain to make!

QIS said...

wow..your macarons look delicious and pretty too!!

Adam said...

Isn't it kinda crazy how we obsess over if food comes out perfect, just to find out that it's gone as soon as you put it down? :) I mean when you have a gift, it shows, right?

Great job you macaroon, you :)

NKP said...

You macaron makers are so amazing and inspiring.

Soma said...

Pretty pink, pretty feet.

vanillasugarblog said...

I can see why one obesses over making these, they are hard little shits to make aren't they? When I finally have an oven this is one of the things I want to make. I would love to try a green tea version. I do love the color of yours though.

natalie said...

oh wow!1 your macaroons are so perfect and so pretty. I ve never been able to make perfect macarons so far. I ll keep trying :)

Peter M said...

D-girl, you're definitely getting the hang of these, look yum. What are you now, intermediate macaron mamma?

Deeba PAB said...

I shall have to HIDE my mac post from that devilish Petah!! Gorgeous macs you got there Paula. Love the beautiful colour, and those are certainly some good looking feet! YAY for you...

Decadent Housewife said...

This makes me sigh.

Wolf said...

Ok, you're starting to give me a complex here. Stop making such wonderful macarons! }:P

Juliana said...

Oh! What a nice and delicate macarons...great pictures

Anonymous said...

I wonder if it would affect it as much if you used gel colors and mixed it with the almond flour to distribute it. Would add less moisture and would off intense color.

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