Sweet celebratory macaron cookies filled with a tart raspberry and sparkling wine jam filling. Perfect for any posh party!
- 212 grams of almond meal
- 212 grams powdered sugar
- 82 and 90 grams of egg whites divided
- 236 grams of granulated sugar
- 158 grams of water
- ¼ tsp pink gel food coloring
- Sparkling Raspberry Jam Filling
- 3/4 cup sugar
- 3 tsp pectin powder
- 1 ¾ cups fresh raspberries
- 1 tbsp sparkling wine (I chose Sofia Blanc de Blanc)
- Edible gold glitter spray & and food coloring pens (optional)
- Small paint brush
- Prep and measure all of your ingredients with scale.
- Prep your piping bag with your 1/2 inch tip.
- Line 2 baking sheets with parchment paper.
- Preheat oven to 350 degrees. The temperature of your oven will depend specifically on the way it heats and the levels of humidity. My oven tends to run hot so I bake about 25 degrees Fahrenheit less than suggested (325).
- Combine almond meal & powdered sugar together in a bowl. Sift one time to remove and lumps. Mix together to break up clumps, then make a well in the center of the dry mix and pour the 82 grams of egg whites into the center of the dry mixture. Fold together until blended and set aside.
- Heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 90 grams of measured egg whites in your stand mixer and whisk on medium speed.
- Continue to whisk until soft peaks form. Once formed, turned your mixer down to low speed to keep your egg whites moving.
- As soon as the sugar syrup reaches 248 degrees F, remove from heat. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl until thoroughly combined. THEN increase the mixing speed to medium high and whisk sugar and egg whites together until glossy and stiff peaks form. (The meringue should completely keep its form.)
- Add ¼ tsp of pink gel food coloring to meringue, and then gently fold into the almond/powdered sugar mixture in thirds, until completely incorporated.
- Continue to fold your batter in a circular motion, going around the edges of the bowl until smooth and thick ribbons run off your spatula.
- Transfer batter into your prepped piping bag.
- Pipe 1 1/2 inch circles, about one inch apart on your baking sheet (Scroll down for instructions on the mini macaron shells.)
- Be sure to hold your piping bag directly above your baking sheet when making your rounds. Continue to pipe rounds until you’ve filled your entire baking sheet.
- Before placing your macs in the oven, allow them to rest until a skin has formed. This can take anywhere from 10 to 30 minutes. Test by touching your piped macs to make sure they’re dry to touch and that no batter comes off on your fingers.
- Once the skin has formed, place your macarons in the middle rack of your oven and reduce heat by 25 degrees (325)
- Bake for about 10-12 minutes until the feet have formed.
- Remove from oven and allow 3-5 minutes to cool.
- Gently remove from parchment paper and transfer to a cooling rack.
- Repeat same steps for baking the remaining macaron batter, increasing your oven back to 350 degrees F before baking each batch.
- Allow your macarons to cool completely and they’re ready to fill!
- If you’re adding the decorative gold and hashtags to your macs, you’ll want to do so at this stage. You can spray the gold right onto the macarons, or spray it on parchment paper and brush it on in any design of your choice. Once dry, gently write your hashtags of choice in the color of your choice to the top of each macaron.
- Sparkling Raspberry Jam.
- Combine the sugar and the pectin powder in a bowl and mix together.
- Heat the raspberries & sparkling wine in a saucepan and break down by using spoon or potato masher.
- Once the raspberries have broken down, stir in the sugar pectin mixture.
- Boil for 2-3 minutes and remove from heat.
- Transfer to a heat proof dish and refrigerate until jam has completely cooled and thickened (about 2 hours)
- One filling has chilled, transfer to a piping bag and evenly pipe rounds of jam onto the center of each macaron. Top with second shell to create a sandwich.
- Transfer your finished macarons into the fridge and allow time to rest. Serve 1 hour after chilling.
- These macarons are made with Italian meringue, which requires both a candy thermometer and a scale for measuring ingredients. Although a bit more time consuming with the measuring of ingredients, it’s a more forgiving macaron to bake and yield’s better results in my opinion. Practice and more practice makes perfect!
- MINI MACARON SHELLS
- To make mini macarons, simply pipe your batter into 3/4 inch rounds on your parchment lined baking sheet. Bake for 4-6 minutes max and allow 3-4 minutes to cool. Fill with jam just like you would your regular sized macarons.