Eric Kayser's Raspberry-Lime Macarons

October 26, 2017


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

Ingredients

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)

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

Directions

For the shells

  1. Separate the yolks and whites of 4 or 5 eggs and weigh the whites to exactly 4 oz. (115 g).
  2. Divide the whites evenly between two bowls. In a large bowl, sift together the almond flour and confectioners' sugar.
  3. Add one of the bowls of egg whites to the almond mixture along with flavoring.
  4. Mix vigorously with a silicone spatula.
  5. In the bowl of a standing mixer fitted with the whisk attachment, begin beating the remaining egg whites until soft peaks form.
  6. 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.
  7. Adjust the color, if necessary, by adding more coloring. Continue beating for several minutes on low speed until the whites are stiff and glossy.
  8. Incorporate a small amount of the meringue into the almond flour mixture to lighten it.
  9. Gently incorporate the remaining meringue while folding the batter to deflate it.
  10. 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.
  11. 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.
  12. 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).
  13. 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

  1. Make the raspberry-lime filling. In a large bowl, combine the preserves, almond flour, and zest.
  2. 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.
  3. 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.
  4. Refrigerate for at least 24 hours in an airtight container before serving.

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Reviews (11) Questions (0)

11 Comments

Cecília M. April 24, 2018
My confectionner sugar has a small amount of cornstarch. Can this be a problem in macarons or usually it has?
 
Lawyerjen February 4, 2018
I made these shells but used lemon curd to fill them instead. I had to make the meringue twice, though, because it wouldn't set up the first time I made it. He has you cook the syrup to 250 F, but describes it as soft-ball stage, which is actually 235-240 F. The second time I made it, I dropped the temp by 10 degrees, and the meringue came out perfectly. The finished batch was delicious!
 
RY November 18, 2017
Katie, do you know where I might find raspberry flavored red food coloring? Thanks to LL, I caught this before making raspberry-lime Macarons that have no raspberry flavor for Thanksgiving. Thank you, RY
 
LL November 5, 2017
Step 3 says to add flavoring, but there is no flavoring listed in the ingredients. What is used to flavor the macarons? Thanks
 
Katie M. November 5, 2017
Hi LL, <br />The flavoring the recipes is referring to is the 1 to 2 pinches of powdered raspberry red food color. Hopes this helps!
 
LL November 5, 2017
Thanks. I was a bit confused bc in step 6 it says to add the food coloring. Do we add it to the almond mixture, or to the sugar?
 
Patricia November 5, 2017
Thank you so much for sharing, my sister’s birthday is coming up and I need gift for her,and now I think I’ll give this to her.
 
Laura H. October 29, 2017
I've been making batch after batch of macarons the past few weeks trying to master this craft. I kept having cracked shells, but knew that it was the macaronnage step I was messing up. After fixing that, I realized that the temperature was fluctuating too much in my oven. I've purchased a macaron zoning silicon mat that is made by Leuke, and have had relative success, though my shells are always a little chewy...<br /><br />Do you think that the swiss meringue used in this recipe might fix that issue?
 
RY October 29, 2017
For Eric Kayser's Raspberry-Lime Macarons Step 12. above - "Invert the paper (the lines should be visible through the paper) then pipe the macaron batter in a spiral, starting at the center, without any gaps in between the lines." What lines? Did I miss something? Thank you!
 
Katie M. October 31, 2017
Hi RY, <br />It seems that the drawing instructions were if you were nervous about free-handing the macarons. You could draw the approximate size on the side of the parchment paper you *won't* pipe the batter on. Hope this clears things up!
 
RY October 31, 2017
Thank you! I read through it a couple of times and thought "My God, I'm losing my mind, for I am certainly missing the step regarding putting "the lines" on the parchment paper. I appreciate you clearing this up.