Homemade Rose-Raspberry Macarons
New Take on the French Macaron
Yep, we know the French macaron has a reputation for being a bit of a diva in the bakery world. Even so, the cost difference between buying a macaron and making one is pretty incredible. It’s about $0.18 per cookie at home, whereas it can be $3 to $4 when buying from a store. And at home, they can be customized to your liking — you could even match them to your decor for a party or special occasion.
The basic structure of a macaron is two almond meringue biscuits sandwiching a filling — easy enough. The most common mistake people make is in failing to follow an exact recipe for the meringue biscuits. It’s not so much that they are difficult; it’s more that they are precise. The perfect macaron should have a crisp outside and a soft, chewy interior.
See More: Quick, One-Pot Meal Ideas To Feed the Whole Family
We’ve taken any guesswork out of making these patisserie beauties so you can prepare them at home. Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the almond mixture, and pipe the batter into rounds. Delight one and all with the gorgeous, delicious, professional-looking results. Get excited for a bite-sized, fancy treat!
2/3 cup sliced blanched almonds (71 grams)
1 cup confectioners’ sugar (117 grams)
2 large egg whites, room temperature
1/4 cup granulated sugar (53 grams)
1/4 teaspoon rose water
3 drops rose-pink gel-paste food coloring
1/2 cup raspberry jam (with seeds)
1. Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners’ sugar; process until combined, about 1 minute.
2. Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remain in sieve.
3. Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid), about 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
4. The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add rose water and food coloring, and beat on highest speed 30 seconds.
5. Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
6. Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
7. With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
8. Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread raspberry jam as filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
More from Martha Stewart:
15 Kitchen Shortcuts That Will Change the Way You Cook
35 Beyond Delicious No-Bake Dessert Recipes
36 Dinners You Can Make in Just 15 Minutes!
24 Easy, Fun Halloween Treats You’ve Never Thought Of
No-Mess One-Bowl Desserts: 12 Recipes for Lazy Bakers
