In my opinion the Christmas period covers the three days of Christmas Eve, Christmas Day and Boxing Day. After all, there’s eating, drinking and indulging throughout these days and this year was certainly no exception.
I’ve been practicing this Raspberry Macaroons recipe throughout the run-up to Christmas, despite still needing to complete the Christmas shopping! (why I always leave it to the last minute is beyond me).
Anyway the practice was worth it and after a number of failed batches I finally came up with the right bake and these were presented as a little something to the hosts and hostesses of Christmas Eve and Christmas Day, which went down a treat!
I’ve broken down this recipe the same way as I did for the Chocolate Nutella Macaroons and kept it as straight-forward as possible. I won’t lie and say they’re the easiest cookies to make, but they are so worth it and once you get the hang of it they’ll become a kitchen favourite.
Happy New Year!
- Equipment Needed
- Food Processor / Electric Whisk
- 2 Large Mixing Bowls
- Large Sieve
- Wooden Spoon
- Piping Bag (+ Round Tip)
- Baking Tray
- Greaseproof Paper
- Blender / Rolling Pin
- 210g Icing Sugar
- 95g Ground Almonds
- 1 teaspoon Salt
- 3 Large Egg Whites (at room temperature for 30 minutes)
- ½ teaspoon Salt
- 50g Granulated Sugar
- ½ teaspoon Vanilla Extract
- Pink Gel Food Colouring (liquid-based is more likely to fade during baking)
- 150g Unsalted Butter
- 300g Icing Sugar
- 1 teaspoon Raspberry Extract
- 2 tablespoons Double Cream
- Add the dry ingredients to a food processor and blitz until very smooth. If you don't have a food processor use an electric whisk to finely blend. Once blended sift the dry mixture into a separate bowl and set-aside.
- Meanwhile place the egg whites into another large glass mixing bowl and add the salt. Beat the egg whites (using an electric whisk) until they are frothy and no longer translucent, then gradually add the sugar, a little at a time, whilst whisking.
- Once the sugar has been added continue to beat the egg mixture until you form very stiff peaks. Test this by lifting the whisk out of the bowl, if the peaks don't drop they're ready. Do not keep whisking past this point or the mixture will be overworked.
- Add the vanilla extract along with 4-5 drops of the food colouring (the colour will fade slightly whilst cooking) and fold in with a spatula.
- The Macronage - Combine the dry ingredients with the meringue - add a third of the dry ingredients to the meringue until fully incorporated, then repeat the process two more times. You want to be aggressive with the mixing to beat out any air bubbles (the mixture will be ready when you can slowly write a figure 8 by lifting the spatula slightly above the mixture without it breaking).
- Fill a piping bag with a small round tip. Pipe four small blots into each corner of the baking tray before adding the greaseproof paper (this will secure the paper). Pipe each macaron so that it's about an inch and a half wide (like a £2 coin).
- Now drop the tray onto the work surface from a small height 3-4 times on each side (this is a very important step and will ensure no air bubbles are left (ensuring the macarons will rise up).
- The Croürage - Rest the macarons for 45-60 minutes depending on the room temperature - this stage is crucial to ensure they don't crack whilst in the oven. To check they are ready for the oven, lightly brush the top of one with your finger - the batter shouldn't stick.
- Pre-heat the oven to 150C (fan-assisted). Bake the macarons for 17 minutes (don't open the oven door during the baking process or they may deflate and fail to rise).
- When the time is up remove the tray from the oven and leave to rest for a further 20 minutes.
- Carefully remove each macaron by lightly twisting and then lifting it, then transfer them onto a wire rack to fully cool down (if you don't do this your filling will melt all over them).
- Whilst the macarons are cooling down make the filling. Add the butter to a large mixing bowl then sift in the icing sugar. Combine the ingredients using a wooden spoon, then add the raspberry extract and double cream. Continue with an electric whisk to form a smooth mixture.
- Place the mixture into a piping bag with the same nozzle and pipe a small amount onto the shell of a macaron before combining it with the other shell.
- Place in an airtight container and refrigerate overnight allowing the flavours to develop fully.