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Raspberry Macarons: Have ready
three baking sheets lined with
parchment paper.
To make all the Macarons the same size, I like to make a template. Take a
piece of parchment paper and draw 20 - 1 1/2 inch (4 cm) circles, spacing the
circles about 2 inches (5 cm) apart. Place the template under your parchment
paper so you can use it as a guide when forming the cookies.
Place the ground almonds and
confectioners sugar in your food processor and process until finely ground (about 1
to 2 minutes). Sift the mixture to remove any lumps.
In the bowl of
your electric mixer, fitted with the whisk attachment (can use a hand mixer),
beat the egg whites and cream of tartar, on medium low speed, until soft
peaks form.
Gradually add the superfine sugar, and continue to beat, on high speed, until the
meringue just holds glossy and stiff peaks
(when you slowly raise the whisk the meringue is straight up, no
drooping,
called a 'beak').
Whisk in a few drops of the pink gel paste food coloring. Then, in three additions, sift the ground almond/sugar mixture over the
meringue. Fold the almond/sugar mixture, using a large spatula, into the
meringue by cutting through the meringue and then fold up and over,
making sure to scrape the bottom and sides of the bowl. Once the
almond mixture is completely folded (called macaronage) into the meringue (the batter will
fall back into the bowl in a thick ribbon) it is time to pipe the
Macarons.
Fill a
pastry bag, fitted with 1/2 inch (1 cm) plain tip, with the batter. Pipe
rounds of batter onto the parchment paper, using the template as
a guide. Then, gently remove the template and gently tap the baking sheet on the counter to break any air
bubbles (can also break air bubbles with the end of a toothpick). Let the
Macarons sit at room temperature for about 30-60 minutes (depending on
the temperature and humidity of your kitchen) or until the tops of
the Macarons are no longer tacky.
Meanwhile
preheat your oven to 300 degree F (150 degree C) with the oven racks in the top
and bottom third of the oven. Bake the cookies (two sheets at a time) for about
16-20 minutes,
rotating the pans top to bottom, front to back, about halfway through baking.
The Macarons are done when you can just barely separate the cookies from
the parchment paper. (If you find
that the bottoms of the cookies brown too much, double sheet your baking pans.)
Remove from oven and place the baking sheet on a wire rack. Let the Macarons cool
for a few minutes on the baking sheet. Then, run the blade of an offset spatula
or knife, under the macarons to separate them from the parchment paper. Place
the Macarons on a wire rack to cool completely.
Raspberry Filling:
In a bowl beat, or whisk, the cream cheese with the mascarpone cheese until nice
and smooth with no lumps. Stir in 3-4 tablespoons of raspberry jam (or to taste)
until well combined. Place in a small piping bag (or small freezer bag), fitted
with a small plain tip.
To Assemble Macarons: Start with two cookies of about the same
size. Pipe a round of raspberry filling onto the flat bottom side of one cookie.
Take the second cookie and place it (top side up) on top of the filling
to sandwich the two cookies together. The Macarons can be stored in the
refrigerator for two to three days, or they can be frozen for about a month. Best
served at room temperature.
Makes about 25-30 Raspberry Macarons.
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