Raspberry Almond Macaron
Makes 4 desserts
Makes 8 cookies
¾ cup ground almonds
1 cup + 2 Tbsp icing sugar
2 large egg whites
¼ cup white granulated sugar
red food coloring
Heat oven to 325˚F.
Sift icing sugar and ground almonds together into a large bowl. Set aside.
Place egg whites and sugar in a mixer bowl and start whisking on full speed until the whites have formed a thick, aerated meringue (firm, but not too dry).
Add a drop or two of the food coloring, until you get the desired color.
Remove the bowl from the machine, take a third of the meringue and fold it gently into the sifted almond and sugar mix. Once incorporated, add another third of the meringue and continue until all the meringue has been added and the mix appears smooth and glossy.
Prepare a cookie sheet with parchment paper. Use a bit of the mix to “glue” the paper down.
Using a piping bag with a large round tip, pipe the mix into even circles until you get 8 macarons in total. Don’t be alarmed as these will spread out a tad. Hold the cookie sheet firmly and tap its underside on the kitchen counter “vigorously” to help spread and smooth the cookies out.
Leave the macarons out and uncovered for 15 minutes before baking.
Bake for approximately 12 minutes or until they come off freely when lifted with an offset spatula. Cool on cookie sheet.
Note: Macarons can be made 2 – 3 days in advance. Store in a sealed container.
Lemon whipped cream
1 cup whipping cream
2 Tbsp icing sugar
1 tsp vanilla extract
1 tsp fresh lemon zest
Place all ingredients in a mixer bowl. Whip until firm.
You will need:
8 macaron cookies – 2 cookies per dessert
lemon whipped cream
To fill, turn 4 macarons over, flat side up, pipe or spoon with lemon cream.
Place fresh raspberries on the cream, line up side by side until the surface of the macaron is covered.
Top each with a second macaron.
Finished with a dollop of lemon cream and a fresh raspberry.
If desired, serve with raspberry sauce and more fresh raspberries.
Pastry chef notes:
For an extra kick, add a touch of Framboise or Chambord liqueur to the whipping cream. Add 1 – 2 tsp just before whipping, adjust to taste when whipped. Dessert can be prepared and refrigerated up to 6 hours before service.
Dessert: Pastry Chef Kim Collishaw
Culinary Capers Catering
Photo credit: Executive Chef Margaret Chisholm