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Author Notes: Excerpted from Maison Kayser's French Pastry Workshop: A Step-By-Step Guide by Eric Kayser (Black Dog & Leventhal Publishers). Copyright © 2017. —Eric Kayser
Makes 8 individual macarons
For the shells
- 4 to 5 large (4 oz/115 g) egg whites
- 1 cup plus 2 tbsp (5 1/2 oz/155 g) almond flour
- 1 1/2 cups (5 1/2 oz/160 g) confectioners' sugar
- 3/4 cup plus 2 1/2 tsp (5 1/2 oz/155 g) granulated sugar
- 1 or 2 pinches powdered raspberry red food color (intensity of color will depend on brand and your color preference)
- Separate the yolks and whites of 4 or 5 eggs and weigh the whites to exactly 4 oz. (115 g).
- Divide the whites evenly between two bowls. In a large bowl, sift together the almond flour and confectioners' sugar.
- Add one of the bowls of egg whites to the almond mixture along with flavoring.
- Mix vigorously with a silicone spatula.
- In the bowl of a standing mixer fitted with the whisk attachment, begin beating the remaining egg whites until soft peaks form.
- Add the sugar, food coloring, and 3 tbsp (45 mL) water to a small saucepan. Heat over high heat to 250°F/121°C (if you do not have a candy thermometer, drop a small quantity of the hot syrup into a bowl of cold water. It should form a ball and feel soft when pinched between your fingers). When the syrup reaches 250°F/121°C, pour it in a steady stream down the inside edge of the bowl with the mixer on medium speed.
- Adjust the color, if necessary, by adding more coloring. Continue beating for several minutes on low speed until the whites are stiff and glossy.
- Incorporate a small amount of the meringue into the almond flour mixture to lighten it.
- Gently incorporate the remaining meringue while folding the batter to deflate it.
- Pipe the shells. Line a baking sheet with parchment paper. Scrape the batter into a pastry bag fitted with 1/3-in (10-mm) plain pastry tube.
- For individual macarons, pipe shells 2 1/4 in (6 cm) to 2 3/4 in (7 cm) in diameter. Pipe the macaron batter in a spiral, starting at the center, without any gaps in between the lines.
- Let the piped shells sit at room temperature for 1 hour to allow a skin to form (the batter should not feel sticky when lightly touched with your finger).
- Meanwhile, preheat the oven to 250°F/125°C. Bake for 16 minutes (the shells should not begin to brown).
Raspberry-lime filling and decoration
- 9 1/2 ounces (270 g) raspberry preserves with firm consistency (preferably with seeds)
- 1/4 cup plus 2 tsp (1 1/2 oz/40 g) almond flour
- 1 teaspoon freshly grated lime zest (from 1/2 a lime)
- 3 1/2 ounces premium couverture white chocolate, in disks or evenly chopped
- 2 to 3 drops liquid green food color
- Make the raspberry-lime filling. In a large bowl, combine the preserves, almond flour, and zest.
- Make the decoration. In a heatproof bowl set over a pot of simmering water, melt the chocolate over very low heat without stirring (or place in a microwave-safe bowl and microwave for 1 minute). Stir briefly, then add the food color and stir to combine well. Pour the colored chocolate into a small paper cone, then lightly stripe the tops of the macaron shells with it in a zigzag pattern.
- Scrape the filling into a pastry bag fitted with a 1/3-in pastry tube. Turn half of the shells over with the flat sides up onto a piece of parchment paper and fill them with the filling. Cover them with anther shell, pressing down gently.
- Refrigerate for at least 24 hours in an airtight container before serving.
- This recipe is a Community Pick!