To celebrate my new site design, I have something special to share with you: raspberry mascarpone macarons!
Macarons give me such a “yay me!” feeling when I make them. They are extremely temperamental cookies that either turn out a complete success or a complete failure (there’s not much in between), but when you get it right, it’s awesome. Most people that eat them and haven’t made them before don’t realize how hard they are to make. I always feel extra happy when people like them, more so than anything else I make.
That being said, I’ve had my shares of failures. Sometimes they crack, sometimes they are missing “feet” and sometimes they are under or overcooked. The best advice I can give is to be patient and precise. You absolutely have to have a kitchen scale to make them. I got one just to make macarons, but it ended up becoming one of my favorite kitchen tools for portioning out meat and cheese.
These macarons have a classic plain shell that is tinted pink. They are then filled with mascarpone cheese and raspberry preserves. I think they’d be a great addition to a dinner party or baby shower for a little girl.
Raspberry Mascarpone Macarons
For the macarons:
90 grams egg whites (aged 3-5 days in the fridge)
25 grams granulated sugar\n200 grams powdered sugar
110 grams almonds, blanched
1/2 Tbs pink powdered food coloring
Start by putting the almonds in a food processor and pulse until finely chopped. Add in the powdered sugar and powdered color and give it a few pulses to combine. Set aside.
Line 2 baking sheets with parchment paper and set aside.
In the mixing bowl of a stand mixer (or you can use an electric mixer), beat egg whites to a foam. It should resemble bubble bath at this point. With the mixer still running, slowly add the granulated sugar and continue beating just until smooth and stiff peaks have formed. Check it often so you don’t over mix. You want to stop right at the beginning of the stiff peak stage.
Add the almond mixture to egg whites and carefully incorporate with a spatula. You want the mixture to be thick enough to pipe, but thin enough that it won’t form peaks when piped. I suggest testing the batter by spooning out a small amount on a plate and checking that the batter “melts” into itself. If it doesn’t, give it a few more strokes and try it again.
Place macaron batter into a piping bag fit with a large, round tip and pipe small circles (about 1 inch to 1 ½ inches in diameter) onto your prepared baking sheets. Let macarons rest for at least 45 minutes to an hour, or until a hard shell has developed on the top. You can test this by carefully brushing your finger over a macaron. If it feels dry, you’re ready to go. If not, give it another 15 minutes. Meanwhile, preheat your oven to 300F.\n\nBake for 9-11 minutes, one baking sheet at a time. Let cool completely before filling.
8 oz mascarpone cheese, room temperature
3 Tbs raspberry preserves
Match up cool macaron shells by size.
In a small bowl combine mascarpone and preserves. Place in a piping bag and pipe a swirl of filling on one shell. Place matching shell on top of the filling and give it light pressure. Repeat with remaining shells and filling. Chill macarons in the fridge overnight so flavors can meld.
Recipe from Tartelette