it's been a while since i've made french macarons. actually, these ones here i made last month for sabrina and andrew's one-year wedding anniversary. there wasn't a whole lot because i only made half the recipe. i of course, made her favorite ones as well, the coffee nutella, in addition to the salted caramel macarons as well. but needless to say, i thought the raspberry jam ones turned out fabulous. actually, all of them did. i personally love raspberry jam, so raspberry jam as a french macaron filling is just yummy.
below's the recipe should you want to make some. it's pretty simple so i say if you'd like to make some, go ahead. nothing too fancy, just a little gel or powder food coloring to add some color to your cookie shells and filling it with your favorite jam, store-bought or homemade.
okay, enjoy! :)
i love raspberry jam. so raspberry jam in a french macaron cookie is just a great creation. seriously, so good. :)
these french macarons do make for the perfect gift.
raspberry jam french macarons
1 cup powdered sugar
3/4 cup almond meal
2 large egg whites, at room temperature
5 tablespoons granulated sugar
1/4 tsp red or pink gel food coloring
raspberry jam (or any jam of your choice), store-bought or homemade
to make the macaron batter/shells:
- line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
- sift together the powdered sugar and almond meal so there are no lumps. set aside.
- in the bowl of a standing electric mixer (or if you prefer, you can use a bowl and hand mixer), beat the egg whites until they begin to rise and hold their shape. while whipping, beat in the sugar until very stiff and firm, about 2 minutes.
- add in the gel food coloring. then carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. when the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
- pipe the batter on the parchment-lined baking sheets in 1.35-inch circles evenly spaced one-inch apart.
- rap the baking sheet a few times firmly on the counter top to flatten the macarons. then let it sit for at least 30-60 minutes depending on humidity before baking them in the oven. about 10-15 minutes before baking, preheat oven to 350 degrees F. bake for 15 minutes.
- once macaron shells are out of the oven, let them sit for 30-60 seconds before removing the hot baking sheet underneath. let the macarons cool completely before removing them from the parchment paper.
to assemble the macaron cookies:
- before assembling these cookies, make sure to pair up all the cookie shells so they are as close as possible in size.
- using a knife, spread a good amount of raspberry jam (or any jam really, of your choice) on the inside of the macarons then sandwich them together.
- let them stand at least one day (keep them refrigerated) before serving (serve at room temperature), to meld the flavors.
store in airtight container for up to 5 days. makes 20-24 macarons. happy eating because these are really, really, good! :)