 | Chocolate Raspberry Macarons36 macarons Jessica Chang (IG: @missjess_bakes) / Owner, Miss Jess Bakes, American Canyon, CA |
| For the Base Italian Meringue Buttercream (makes about 6 cups): | |
| • | 5 large egg whites |
| • | 1 1/4 cups sugar |
| • | Pinch of cream of tartar |
| • | 2 cups (4 sticks/1 lb) unsalted butter |
| • | 1 tsp. pure vanilla extract |
| Method for the Base Italian Meringue Buttercream (makes about 6 cups): | |
| 1. | Place the sugar and water into a small sauce pot and heat on medium heat with a candy thermometer in the pot. Keep it on medium heat until temperature reads 240°F/116°C. |
| 2. | While sugar syrup is cooking, whisk the egg whites in a mixer on medium. Add cream of tartar when the eggs are foamy. Whip on medium to high until medium to stiff peaks form, but not dry. |
| 3. | When the temperature reads 240°F/116°C, slowly drizzle the sugar into the side of the bowl while the mixer is running on medium. Whip the meringue until the bowl is cool. |
| 4. | Add room temperature butter into running mixer one tablespoon piece at a time. Beat until smooth, approximately 4-5 min. |
| 5. | Add the vanilla, beat for another minute. |
| 6. | If not using immediately, store buttercream in the refrigerator for up to 2 weeks, or 2 months in the freezer. |
| For the Chocolate Buttercream: | |
| • | 2-3 tbsp. cacao powder, or more to taste |
| • | 1 1/4 cups of buttercream |
| Method for the Chocolate Buttercream: | |
| 1. | Whip 1 1/4 cups of buttercream until smooth. |
| 2. | Add in cacao powder and mix well |
| For the Raspberry Jelly: | |
| • | 1 1/3 cup The Perfect Purée Red Raspberry Puree, thawed |
| • | 1/3 cup water |
| • | 1/4 cup sugar |
| • | 1.5 tbsp. low or no-sugar needed pectin |
| Method for the Raspberry Jelly: | |
| 1. | Combine puree, water and pectin in a saucepan. Bring mixture to a full roiling boil until the mixture cannot be stirred down, over medium-high heat, stirring constantly. |
| 2. | Add sugar. Bring mixture back to roiling boil for 1 minute. Stir constantly. |
| 3. | Remove from heat. |
| 4. | Ladle jam to jars, cool to room temp. Refrigerate. |
| 5. | Jelly should be set and firm after several hours. |
| 6. | Prepare a small piping bag of jelly (about ¼ cup) when filling macarons. |
| For the Macaron Shells: | |
| • | 160 g. almond flour |
| • | 160 g. confectioners’ sugar |
| • | 120 g. egg whites, divided |
| • | 150 g. granulated sugar |
| • | 40 g. water |
| • | Chefmaster food gel color mauve(or color of choice) |
| Method for the Macaron Shells: | |
| 1. | Heat oven. If using a conventional oven, preheat oven to 325°F/160°C and bake for about 15-18 minutes. If using a convection oven, preheat oven to 300°F/150°C and bake for 12-15 minutes. Use an oven thermometer for accuracy. |
| 2. | Prepare baking sheets with a silicone mat or parchment paper. Use a 1.75” circle template under the mat. |
| 3. | Weigh all your ingredients with a kitchen food scale. |
| 4. | Sift almond flour and confectioners’ sugar into a large mixing bowl. Add half the egg whites (60 g.). Add a few drops of gel food coloring. Incorporate mixture well. |
| 5. | In a small saucepan, heat granulated sugar and water on medium heat with a candy thermometer. You will heat the sugar syrup until 240°F/116°C. Do not stir the sugar. Keep an eye on the thermometer. |
| 6. | While the sugar syrup is heating, in a stand mixer with a whisk attachment, when the sugar syrup reaches 228°F/109°C whisk half the egg whites (60 g.) on medium high until medium stiff peaks. |
| 7. | When the sugar syrup reaches 240°F/116°C, slowly pour the mix on the side of the bowl. Whip the meringue until cool. |
| 8. | Fold a third of the meringue into the almond flour, confectioners’ sugar, egg white, and gel color mixture. Fold another third until incorporated. Fold the final third. Gently fold the batter until it is shiny and flows smoothly. Use your spatula to check if the batter is flowing smoothly like “lava”. Be careful not to overmix. |
| 9. | Fit an Ateco tip #805 in a 16” or 18” piping bag. Pour mixture into the piping bag. Pipe macarons at a straight angle down from the mat or parchment paper. |
| 10. | Tap the baking sheet to release the air bubbles. Poke any air bubbles you see with a toothpick. Let the tray dry until a skin forms on the top of the macarons. May take 5-40 minutes depending on your climate (dry climates – faster to dry; humid climates – takes longer to dry). |
| 11. | Place in center rack of oven. Bake one tray at a time, rotating halfway through. Pipe the next tray while the first tray is baking. Cooking time varies on temperature of the oven and type of baking sheets/mats you use. Use the “wiggle” test to check if they are ready. Gently push the macaron on the side to see if it wiggles. If it wiggles a lot, give it a couple more min. If it doesn’t wiggle, they are ready. |
| 12. | Cool the macaron shells. Place on baking sheet to pipe. Match shells accordingly by size. |
| 13. | Pipe a small amount of buttercream (about 1 tbsp) on the flat side of the macaron shell. Pipe raspberry jelly in the center. Sandwich the macaron with its matching shell. |
| 14. | Place all the macarons on a tray or airtight container and refrigerate. Macarons take 1-2 days to mature in the refrigerator and will be ready to eat. They are best after matured when the flavors soak up into the shell. |
| 15. | Macarons are good for about one week. Keep them refrigerated to keep them fresh. Eat at room temperature. They will last in the freezer for a few months. Keep them in an airtight container. |