Thursday, July 21, 2011

Raspberry Macaroons

I *love* macaroons! Macarons? Who knows. I like to say "oooo" so Macaroons it is! 

I first tried them at a train station when Mr. Sweets and I were on our way to Paris for Valentine's Weekend, and I was in love. 

Every time I see their prettiness, I long for one.

So. I baked them! And added raspberry flavoring!

I was quite nervous about making these. I kept reading how they didn't go right for some people. I even chatted to my Twitter friend, @BrisBakingBlog , to find out what went wrong with hers! 

I am so proud of myself because they turned out perfect! And super delicious too! 

How pretty are these?! 

Recipe from here!

Makes about 20 pretty macaroons

Macaroon Ingredients:
  • 175g Confectioners' (Icing) Sugar
  • 125g Ground Almonds
  • 3 Egg Whites...leave them overnight in a container with plastic wrap that touches the egg whites

Filling Ingredients:
  • 150g Butter, softened
  • 75g Confectioners' (Icing) Sugar 

♥ Preheat the oven to 160 C or 140 C for fan-assisted ovens

♥ Mix the confectioners' (icing) sugar and ground almonds in a bowl

♥ Sift the mixture into another bowl

♥ In a separate bowl, whisk the egg whites with a pinch of salt until you have soft peaks

♥ Gradually whisk in the caster sugar until you have stiff peaks

♥ You can add flavoring and food coloring at this point. I put raspberry flavoring, which was okay but not great. I actually recommend not putting any flavoring at all! 

♥ Fold half of the almond-sugar mixture into the meringue with a spatula.

♥ Once it's mixed well, fold in the rest of the mixture. It will appear grainy.

♥ Spoon mixture into a piping bag fitted with a 1cm round nozzle. 

♥ Line 2 baking sheets with parchment paper 

♥ Pipe small (but not too small like I did) rounds of the mixture onto the baking sheet, leaving a little bit of room to spread out 

♥ Give the baking sheet a hard tap against the counter to set the little rounds

♥ Let them rest for 15 minutes until you can lightly touch the rounds and nothing sticks to your fingers

♥ Bake for 15 minutes and then let cool completely

♥ Remove the rounds by pushing them off the parchment paper from the back. Don't try to lift them off

♥ Beat the butter until light and fluffy

♥ Add in the icing sugar, flavoring, and coloring and mix!

♥ Spoon the mixture onto the back side of a macaroon and sandwich with another macaroon!

♥ I refrigerated mine so they'd stiffen!

Try not to eat them all, okay? Because I might, and I'm on a diet. Eek!

Smooches! xoxo


Kiss My Cake (UK) said...

OMG!! Well Done These are perfect!! I have put of making these as i too have heard that they can be a bit temperamental!!
But you have given me the push to give them a this space!! (well not this space but my blog space haha)
Leanne x

finnyme said...

oooh they look so pretty!! Good job, I can't wait to try them again =]

Maureen said...

These are BEAUTIFUL! I've got egg whites sitting in the fridge ready to go. I've done this 3 times and tossed them out 3 times. Fear of failure? Probably!

The Baking Gypsy said...

You have such a pretty blog! Thank you for stopping by and visiting me...I truly appreciate it!
Your macaroons are so pretty! I have never tried making macaroons but these sound wonderful!


Well Dressed Cupcakes said...

these are beautiful. I tried them last week and had a disaster. I incorrectly looked at the temperature 170 c and didn't even think to convert it. It was 1 am and I was tired. I'm not giving up especially after I saw yours! Newest follower. Come visit!

Dave at said...

Yours look PERFECT! I tried a couple of times with mixed success (but the ones that worked I was so proud of)!!!

Well done

finnyme said...

the recipe for the swiss meringue buttercream can be found here
I haven't tried it yet and apparently some people love the taste and some people hate who knows =] Glad we both has success with macaroons!! =]