French macarons are delicate weightless cookies with a crunchy exterior which gives way to a sticky, chewy texture in your mouth and can be filled with anything from frosting and caramel to curd and ganache. They are delicious and at €2 a piece they are pricey but they are worth it.
Just on the off chance though that you wanted to try your hand at a centuries old patisserie technique though, we’ve done the honour of finding you a nice recipe.
Almond Raspberry Macarons
Here’s what you’ll need:
1 3/4 cups confectioners’ sugar
1 cup almond flour
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
1/4 cup superfine sugar
2 to 3 drops neon pink gel food colouring
1/2 teaspoon almond extract
3/4 cup seedless raspberry jam.
How it’s made
Preheat your oven to 300o F using the convection setting. Line 3 baking sheets with silicone mats.
Combine your almond flour and confectioners sugar and pass them through a sieve to remove all coarse almond flour.
Beat your egg whites with the cream of tartar and salt on medium until foamy, then switch to high and gradually add the super fine sugar and beat until stiff and shiny. Then five minutes more. (To show that you’re serious this time.)
Transfer the beaten egg whites to the bowl with the almond flour mixture. Using a silicone spatula fold the two into each other until incorporated.
Add the food colouring and extract. Continue folding and turning, scraping down the bowl, until the batter is smooth.
Transfer the batter to a pastry bag fitted with a 1/4-inch round tip.
Hold the bag vertically and close to the baking sheet, pipe 4cm circles. (24 per sheet)
Drop the baking sheets against the counter to release any air bubbles. (but only from a couple cm)
Bake the first batch until the cookies are shiny and rise 2cm inch to form a “foot,” about 20 minutes.
Transfer to a cooling rack to cool completely.
Repeat, for each batch.
Peel them off the mats and sandwich your cookies with a thin layer of filling.
Now it’s time to enjoy the result! If any leftovers remain, seal them in the Vacuvita Home Base to retain the savor and texture.