Raspberry Macarons

macarons

 

Ingredients

  • 1 cup of powdered sugar
  • 3/4 cup of almond meal/flour
  • 2 egg whites from large eggs
  • 4 Tablespoons of granulated sugar
  • Food coloring (any color you want. I used red to make them pinkish to go with the raspberry jam.)
  • Jam, any flavor you like

macarons

Directions: 

  • Into a bowl, sift 1 cup of powdered sugar.

macarons

  • Into the same bowl, sift 3/4 cups of almond meal/flour. Mix together gently.

macarons

  • In a separate bowl with a hand mixer or stand mixer beat 2 egg whites, from large eggs. (Better if the eggs are at room temperature and not organic.)
  • The egg whites will start getting fluffy and really white.

macarons

  • Add in 1 Tablespoon at a time granulated sugar, 4 Tablespoons in total. Beat until becomes stiff.

macarons

  • Into the egg whites fold in a half of the almond flour and powdered sugar mixer.
  • After well combined, add in the rest of the flour and sugar mixer to the egg whites. Fold gently.
  • At this time add in few drops of food coloring. (I used red to make my macarons pink to go with the raspberry jam.)
  • With a spatula fold the mixer clock wise, until the mix is well combined and almost runny but not quite. (It should fall off the spatula slowly.)
  • In an icing bag put in the mixer. On prepared baking sheets with parchment paper make circles, leaving space in between each circle. I bought this special macaron rubber sheet that already has the circles ready, however it’s not necessary.

macarons

  • After you have used up all the mixer, take oven sheet with two hands on each side and bang them on the counter few times to remove the air bubbles, If you are super gentle person you can tap the bottom to remove the air bubbles. Give 15 minutes for the macarons to prepare themselves to go into the oven. This is also the best time to preheat your oven to 325F.  You don’t want to bake macarons in the middle of the oven, put rack either on top or the bottom of the oven.

macarons

  • After 15 minutes, macarons should start having a hard shell. Put them in the oven to bake.
  • Bake for 8 minutes, then turn the baking sheet around and bake for another 8 minutes, to bake evenly. This next picture, the macarons have been in the oven for the first 8 minutes.

macarons

  • Take macarons out and let them cool down after a total of 16 minutes.

macarons

  • With a teaspoon, spread jam on one macaron and close with a different macaron making a sandwich.
  • Some say macarons are better after 24 hours. Well, maybe that’s true but I wouldn’t know, since mine don’t last that long.

macarons

Raspberry Macarons

Servings: 8

Ingredients

  • 1 cup powdered sugar
  • 3/4 cup almond meal/flour
  • 2 egg whites from large eggs
  • 4 Tablespoons granulated sugar
  • Food coloring (any color you want. I used red to make them pinkish to go with the raspberry jam)
  • Jam (any flavor you like)

Instructions

  • In a bowl sift 1 cup of powdered sugar.
  • Into the same bowl, sift 3/4 cup of almond meal/flour. Mix together gently.
  • In a separate bowl with a hand mixer or stand mixer beat 2 egg whites, from large eggs. ( better if the eggs are at room temperature and not organic)
  • The egg whites will start getting fluffy and really white.
  • Add in 1 Tablespoon at a time granulated sugar, 4 Tablespoons in total. Beat until becomes stiff.
  • Into the egg whites fold in a half of the almond flour and powdered sugar mixer.
  • After well combined, add in the rest of the flour and sugar mixer to the egg whites. Fold gently.
  • At this time add in few drops of food coloring, I used red to make my macarons pink to go with the raspberry jam.
  • With a spatula fold the mix clock wise, until the mixer is well combined and almost runny but not quite. (It should fall off the spatula slowly.)
  • In an icing bag put in the mix. On prepared baking sheets with parchment paper make circles, leaving space in between each circle. I bought this special macaron rubber sheet that already has the circles ready, however it’s not necessary.
  • After you have used up all the mixer, take oven sheet with two hands on each side and bang them on the counter few times to remove the air bubbles. (If you are super gentle person you can tap the bottom to remove the air bubbles.) Give 15 minutes for the macarons to prepare themselves to go into the oven. This is also the best time to turn on your oven to 325F. You don’t want to bake macarons in the middle of the oven, put rack either on top or the bottom of the oven.
  • After 15 minutes, macarons should start having a hard shell. Put them in the oven to bake.
  • Bake for 8 minutes, turn the baking sheet around and bake for another 8 minutes; for even baking. This next picture, the macarons have been in the oven for the first 8 minutes.
  • Take macarons out and let them cool down after a total of 16 minutes.
  • With a teaspoon, spread jam on one macaron and close with a different macaron making a sandwich.
  • Some say macarons are better after 24hours. Well, maybe that’s true but I wouldn’t know, since mine don’t last that long.
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