Two words: Raspberry Macarons!
Cooking time: 1 hour
The hallmark of macarons is that they have an airy foot and a smooth, flat and uniform top!
- For the Macarons:
- 110 grams almonds
- 200 grams confectioners’ sugar
- 100 grams egg whites
- 50 grams granulated sugar
- tiny drop of red food coloring
For the Filling:
- 8 oz. Frozen Raspberries, thawed
- 3 Tbsp. Sugar
- 1 1/2 Tbsp. Cornstarch
- 1/2 tsp. Lemon Juice
- To make the macarons, pulse the almonds and confectioners’ sugar in the bowl of a food processor until finely ground and well blended. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy. Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms.
- Line two baking sheets with silicone baking mats. Transfer the batter to a piping bag fitted with a plain wide round tip. Pipe into small rounds on the prepared baking sheets (each round should be about 1-1½ inches in diameter), spaced about 1 inch apart. Let sit at room temperature for about an hour to develop a hard shell.
- Preheat the oven to 300˚F. Bake for 12-18 minutes, depending on size. (Baking time can vary widely due to humidity and other factors of your kitchen environment. To test whether or not the cookies are done, let cool for a minute until cool enough to touch. Carefully attempt to remove one shell from the silpat. If it cracks at all or does not remain intact, continue to bake until one is removed intact.) Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.
- To make the filling, add all of the filling ingredients, except for the cornstarch, to a saucepan on medium heat.
- When it has warmed up and the raspberries start breaking down, add the cornstarch.
- When you are ready to serve the cookies, match them up by size. Pipe a small dollop of raspberry filling onto the flat side of one cookie of each pair. Sandwich together with the remaining cookie, pushing the filling to the edges. Serve within 6-8 hours. If not filling immediately, store the shells in an airtight container.
- To get the entire step by step recipe all the way from Copenhagen click Here