I’m back with another macaron recipe! These ones were super good! I like to use the French macaron method, as I think it is easier.
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If you like raspberries and nutella you will like these!! Yes, the filling has nutella. I didn’t make my own chocolate hazelnut ganache, I got lazy. Sorry. These cookies are time consuming enough to make! I love making them though… they are really quite pretty and you can show off to your friends and family!
- silicone spatula
- parchment paper or silpat
- electric mixer (trust me, your hand will get tired whipping meringue)
- a food scale (yes, you need this.)
- a piping tip and piping bag (I like the ateco #806)
Materials needed: Get the printable recipe here
• silicone spatula
• parchment paper or silpat
• electric mixer (or strong arms!)
• a food scale
• a piping tip and piping bag (I like the tip ateco #806)
• Food coloring (gel or dry powder works best, not the liquid grocery store stuff)
• a macaron template
Laduree Macarons Recipe
275g ground almonds
250g powdered sugar
210g egg whites
210g granulated sugar
1. Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.
2. Sift the almonds and powdered sugar. Set aside.
3. Weigh out granulated sugar.
4. Weigh the egg whites. Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat. Once all mixed, increase speed to medium and beat until a firm meringue forms. You want a firm meringue with glossy peaks but not stiff peaks. They should defy gravity and remain in the bowl if you turn it upside down. If you tilt your bowl to the side and they are sliding out, keep beating.
5. Add the food coloring gel and mix.
6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula. Once combined, add another third of the almond mixture. Add last bit. This batter requires more deflation during this step since it creates such a poofy meringue.
7. Add the batter to a piping bag. Pipe in rows using your template onto parchment paper.
8. Pick up the pan and beat until the counter. The cookies need to rest on the counter between 30-60 minutes. They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)
9. Set the oven to 300F.
10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them. You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!
11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.
Filling – for Raspberry Chocolate Macarons
- Seedless raspberry jam (For these macarons, the easiest way for the filling is to buy seedless raspberry jam. I know, it’s cheating! If you really wanted to be fancy, you could make your own.)
1. Once the cookies are cool, add a dollop of your nutella to one cookie and spread with a small knife, spoon, or icing spatula. Then add a dollop of raspberry jam. Don’t push too hard when spreading, otherwise you will break them!
2. Place the other cookie to your filling, press gently, and slightly twist the two together.
3. Once all assembled, put them in an airtight container and let them mature (yes, that’s the scientific word for this process) in the refrigerator for 24-48 hours.
Now, these cookies won’t be bad if you eat them immediately, they will just be amazing if you wait a day. The theory is that the juices from the filling soak back into the cookie to make an AMAZING cookie.
Have you made macarons?? Let me know about your experience!
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