Oh, mon amour! Macarons à la framboise

You remember I said that I wanted to something a little bit different for Valentine’s Day? Well, I did it with the beetroot risotto, so now let’s balance that by going all traditional. I whipped up a batch of very fruity raspberry macarons, which as you can see were very pink and rather romantic.

Previously, when making macarons, I have tended to make nutty, spiced or chocolate variants, usually filled with ganache. Why? My issue has been around the filling – I find meringue-based buttercream a bit of a faff, and I am not a massive fan of the result in all cases. The alternative – using jam as the filling – didn’t strike me as too satisfying either. So I played around, and came up with a winning combination. A simple buttercream, with fresh raspberry puree folded in. The result is creamy, sweet and fruity all in one go, and they have the freshness that jam just does not bring. I realise that purists will shudder at the butter-plus-icing sugar filling (too grainy! not smooth! too easy!) but it worked here and tasted good, so that’s a success for me!

This was also a chance for me to try out some all-natural food colouring that I bought in [Mmmmh!] in Brussels last year. This one is a deep pinkish-red, and is a beetroot extract – and looks like dried beet juice, ground to a very fine powder. I like the natural food colouring. The shades are a little more muted, but actually quite pretty, and it does make you ask what actually goes into something that is blood red, royal blue or shocking purple?

While this powder was perfect for adding a delicate pink hue, I am afraid that I did over-reach myself. Inspired by raspberry and peppercorn macarons from Cannelle & Vanille, I used some of my beetroot powder as she used raspberry powder. I imagine that powdered raspberry is fruity and sharp, welcome on the tongue as a foil to the sweetness of the macaron shell and the smoothness of the filling. As I could not have guessed, mine had a vague taste of root vegetable to them. The ten macaron shells I tried this on went straight into the bin, poor things.

But look closer…you can see I have hidden something from you. In the spirit of surprises for St Valentine, I included a chunk of fresh raspberry in the middle of each macaron, for a sort of “maximum fruit” experience. And it worked well! So it would seem that I have overcome my mini-phobia of macarons with real fruit flavours. Bravo!

For raspberry macarons (makes around 25-30):

• 150g ground almonds
• 150g icing sugar
• 110g egg whites (4 egg whites – but weigh them to be sure)
• red food colouring (I used a natural beetroot-based colour)
• 165g white sugar (granulated or caster)
• 35ml water

Combine the icing sugar and ground almond, and sieve well. Set aside.

Put 55g of egg whites in a bowl. Add the food colouring (if using) and whisk very lightly – they will become a little frothy, but should remain liquid.  Set aside.

In a separate bowl, whisk the other 55g of egg whites until it reaches the firm peak stage.

Put the white sugar and water in a saucepan. Heat gently until it reaches the “soft ball” stage (118°C, or when you drop a little of the sugar into cold water, it forms a soft ball). I find this happens once all the sugar dissolves and the mixture boils. Once ready, pour in a thin stream into the whipped egg whites, beating continuously. This is best done using a Kitchen Aid or beater. Allow to cool to just above room temperature.

Pour the coloured liquid egg whites onto the almond mixture.

Add one-third of the meringue mixture to the almond mixture and combine. Add another third, combine, then add the remainder of the meringue. With a light hand, mix well until you have a smooth, glossy batter. It should flow slowly (think lava, not a mudslide).

Pipe the batter onto a sheet of greaseproof paper on a baking sheet, so that you have a sheet with lots of little rounds, around 3-4cm across. Leave to sit in the open for 20-30 minutes, then bake at 150°C for 15 minutes. Half-way through cooking, turn the baking sheet around.

Once cooked, remove from the oven and allow to cool on the baking sheet. Assemble the macarons with the filling of your choice.

For the raspberry buttercream:

• 50g unsalted butter, at room temperature
• 150g icing sugar
• 1 tablespoon cream
• 2-3 drops vanilla extract
• 50g raspberries, crushed

Combine the butter, icing sugar, cream and vanilla in a bowl. Begin with a spoon, then start to whisk with a beater until light and fluffy. Fold in the raspberries. If the mixture splits or seems too wet, add more icing sugar until you have a smooth, soft mass. Use in a piping bag to fill the macarons – pipe on one side, place 1/2 raspberry on top, then add a dot of filling to the top macaron shell, and press together very lightly.

Worth trying? These macarons are super-pretty and very romantic, so perfect if you are looking to impress on Valentine’s Day. The trick with the fresh fruit in the filling is, in my view, the best way to provide a flavourful raspberry macaron. And they provide just a little glimmer of the summer that is hopefully not too far away now.

6 Comments

Filed under Recipe, Sweet Things

6 responses to “Oh, mon amour! Macarons à la framboise

  1. Pingback: Tweets that mention Oh, mon amour! Macarons à la framboise | LondonEats -- Topsy.com

  2. hopeeternal

    These look delicious – and so professional. I have seen so many macaroons in food blogs in recent months. It seems to be a current craze. I’d love to make some but am useless at piping.
    hopeeternal
    ‘Meanderings through my Cookbook’
    http://www.hopeeternalcookbook.wordpress.com

    • Thanks! They worked out well, but I have to confess that it did take a little practice for me to get macarons right. The first time, it was just one large (but tasty) mess. But do give them a try – you will get there in the end!

  3. I thought I spied a little raspberry in there, they look wonderful. Macarons is something I have not attempted yet, but one of these days….

    • The raspberry was just a little idea to make sure that these macarons really did taste like fruit. V happy with how it worked.

      I know what you mean about them being a bit daunting – my first attempt was one giant, flat cookie. Second attempt were like chocolate rocks. Bit even the “failures” taste nice. Just set aside an afternoon and try a couple of times. Good luck with them! Any ideas yet for a Danish-inspired flavour?

  4. I just started browsing on your blog when I saw you on freshly pressed. Love the idea for macarons and totally agree with the faff around buttercream. I think my next attempt at macarons would definitely involve raspberries as well, but maybe paired with a simple white chocolate ganache – equally “low-faff” as your buttercream and I like the contrast of the almost cloyingly sweet white cocolate against the slight zing if fresh raspberries.

    I saw you linked to Mmmmh in Brussels – I spent 6 months working in Brussels a couple of years ago and this was my favourite shop of all. I would go in there at least once a week to admire the 10kg bags of Valrhona chocolate and the endless selection if silicon baking moulds. I bought many a birthday present for myself there and whenever I am in Brussels for work or to visit my sister who lives there I make sure to stop by.

    Sophia

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