Almond Raspberry French Macarons

By The Canadian Living Test Kitchen

Tested till perfect

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Almond Raspberry French MacaronsThese impressive little French jewels are perfectly bite-size and add an elegant touch to a dessert tray. They are notoriously tricky to make, but we've made this recipe as foolproof as possible. They demand all of your attention while making them, but the accolades you'll receive from guests make it all worthwhile. These cookies can easily be reinvented with different flavours of preserves, such as peach or apricot. Or try dulce de leche or chocolate ganache for a richer filling.3 out of5based on1 ratings.
Almond Raspberry French Macarons

This recipe makes 30 cookies servings

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Nutritional Info

Per cookie: about -
cal 4949 cal
pro 1 g1g pro
total fat 1 g1g total fat
sat. fat 00 sat. fat
carb 9 g9g carb
dietary fibre 00 dietary fibre
sugar 8 g8g sugar
chol 0 mg0mg chol
sodium 5 mg5mg sodium
potassium 23 mg23mg potassium
% RDI: -
calcium 11 calcium
iron 11 iron
  • Preparation time: 40 minutes
  • Total time : 55 minutes
  • Portion size: 30 cookies

These impressive little French jewels are perfectly bite-size and add an elegant touch to a dessert tray. They are notoriously tricky to make, but we've made this recipe as foolproof as possible. They demand all of your attention while making them, but the accolades you'll receive from guests make it all worthwhile. These cookies can easily be reinvented with different flavours of preserves, such as peach or apricot. Or try dulce de leche or chocolate ganache for a richer filling.

Ingredients

  • 3/4 cup ground almonds 3/4 3/4cup cupground almonds
  • 3/4 cup icing sugar 3/4 3/4cup cupicing sugar
  • 1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
  • 2 tbsp water 2 2tbsp tbspwater
  • 2 egg whites 2 2egg whiteegg whites
  • 1/3 cup seedless raspberry jam 1/3 1/3cup cupseedless raspberry jam

Preparation

In bowl, stir almonds with icing sugar; set aside.

In small saucepan, bring granulated sugar and water to boil over medium-high heat; boil, without stirring, until candy thermometer registers 250ºF (121ºC), about 3 minutes.

Meanwhile, in stand mixer with whisk attachment, or with electric beater, beat egg whites on medium-high speed until soft peaks form, about 4 minutes.

Decrease speed to medium-low; pour in sugar mixture in slow, steady stream. Increase to medium-high; beat until stiff, glossy and cooled to room temperature, 3 to 5 minutes.

Using spatula, fold in almond mixture in 2 additions. Using spatula, fold and press batter against side of bowl just until mixture deflates, runs off spatula in thick, steady stream and forms ribbons on batter in bowl disappear within 1 minute.

Using piping bag fitted with 1/4-inch (5 mm) plain tip, pipe batter into 1-1/4-inch (3 cm) circles, about 2 inches (5 cm) apart, onto 2 parchment paper–lined baking sheets. Gently tap pans twice on counter to smooth tops and remove air bubbles. Let stand until dry to the touch, about 15 minutes.

Place pans in top and bottom thirds of 350ºF (180ºC) oven; immediately reduce temperature to 275ºF (140ºC). Bake, rotating and switching pans halfway through, until bottoms just begin to brown yet tops remain white, 8 to 10 minutes. Let cool on pans on racks. (Make-ahead: Store in airtight container for up to 3 days.)

Pipe or spoon 1/2 tsp jam onto flat side of 1 cookie; sandwich with second cookie, pressing lightly to push filling to edge. Repeat with remaining cookies. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Source : Canadian Living: Holiday 2012

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