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French Macarons with Raspberry-Rose Buttercream

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Introduction

Delve into the delicate world of French baking with our “French Macarons with Raspberry-Rose Buttercream” recipe. This dessert, a staple in patisseries across France, captures the essence of classic French cuisine blended seamlessly with exotic flavors and artistic presentation.

Tips for this Recipe

To achieve perfect macarons, consistent mixing is key. Be patient during preparation to ensure your meringue reaches the right stiffness. Also, using an oven with a stable temperature will help prevent your macarons from cracking.

Why you will love this recipe

The combination of buttery macaron shells and tangy raspberry-rose buttercream provides an explosion of flavor. The visually appealing design, inspired by French artistry, makes these a delight for both the eyes and palate.

Ingredients

  • 2 cups powdered sugar
  • 1 cup almond flour
  • Egg whites, 1/2 cup (scant)
  • Sugar, 2 tablespoons plus 1/2 teaspoon
  • Raspberries, 4 cups frozen
  • Powdered sugar, 1 cup plus 6 tablespoons
  • Egg whites, 1/4 cup (room temperature)
  • Unsalted butter, 10 tablespoons (1 stick), room temperature

Advised Equipment

  • KitchenAid Stand Mixer with Whisk Attachments
  • Silicone Macaron Baking Mat, 20×20 cm
  • Digital Scale with Tare Function
  • Precision Cooking Thermometer
  • Airtight Sealed Storage Containers (15L capacity)
  • Offset Spatula, 8 Inches
  • Piping Bags with A1 Disposable Nozzle (2.5mm)
  • Microplane Grater
  • Fine Mesh Sieve (1/8 Inch)
  • Raspberry Puree or Powder
  • Edible Rose Petal Powder (Purple Food Coloring)

History of the Recipe

The art of macaron-making traces back to 18th century Italy, but it wasn’t until the late 19th century in Paris that the ‘macaron’ as we know today was born. The combination of delicate meringue shells and rich fillings has made these pastries a beloved treat worldwide.

Fun Facts about this Recipe

Did you know that macarons can have different colors and flavors? Each region in France is known for its unique variations. Additionally, the ‘rose’ aspect of our recipe nods to a French tradition where rose petals are used in pastries as an edible garnish.

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French Macarons with Raspberry-Rose Buttercream

French Macarons with Raspberry-Rose Buttercream

amanda

Equipment

  • KitchenAid Stand Mixer with Whisk Attachments, Professional Quality, Dual-Speed Stick Blender (K675) - Essential for mixing batter and buttercream smoothly.

  • Silicone Macaron Baking Mat, 20x20 cm - Provides an even surface for baking macarons without the need for greasing pans.

  • Digital Scale with Tare Function (1-5kg) - Accurate measurements are crucial in macaron making; this scale ensures precision.

  • Precision Cooking Thermometer, Candy or Baking Temperature Range (200-300°F) - Important for monitoring oven temperature accurately during baking.

  • Airtight Sealed Storage Containers with Lids (15L capacity) - Used for storing macarons to maintain freshness after they've cooited and been decorated.

  • Offset Spatula, 8 Inches - Useful for spreading the buttercream on top of the macaron shells without damaging their delicate surface.

  • Piping Bags with A1 Disposable Nozzle (2.5mm) - Perfect for piping the rose design or any decorative elements onto the macarons.

  • Microplane Grater, 4-Inch - Ideal for zesting lemons and raspberries to incorporate into the buttercream flavor without the bitter white pith.

  • Fine Mesh Sieve (1/8 Inch) - Useful in removing any lumps from powdered sugar or almond flour, ensuring a smooth batter for macarons.

  • Raspberry Puree or Powder, Organic Options Available - Essential ingredient to achieve the raspberry rose flavor within the buttercream and fillings.

  • Edible Rose Petal Powder (Purple Food Coloring) - For a vibrant, natural pink hue in the macarons' appearance.

Ingredients

  • 2 cups powdered sugar

  • 1 cup (lightly packed) sifted almond flour, or 3/4 cup sifted almond flour and 1/4 cup sifted hazelnut flour (sifted, then measured; any coarse particles reserved for another use)

  • 1/2 cup (scant) egg whites (from about 3 large eggs)

  • 2 tablespoons plus 1/2 teaspoon sugar

  • 4 cups frozen raspberries (about 15 ounces; do not thaw)

  • 1 cup plus 6 tablespoons sugar, divided

  • 1/4 cup egg whites (from about 2 large eggs), room temperature

  • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces, room temperature

  • 1/4 teaspoon (generous) rose water

  • Pastry bag

  • 1/4-inch-diameter plain pastry tip

  • Heavy-duty stand mixer

  • Candy thermometer

Instructions

1

Instruction 1

Line 2 large baking sheets with parchment. Sift powdered sugar, almond flour, and hazelnut flour (if using) into large bowl. Using electric mixer, beat egg whites, sugar, and pinch of salt in medium bowl until medium peaks form. Add egg white mixture to almond mixture; fold to incorporate. Working in 2 batches, fill pastry bag fitted with 1/4-inch-diameter plain pastry tip with batter (batter will be thin and will drip from bag). Pipe batter in 11/4-inch rounds on baking sheets, spacing 1 inch apart (cookies will spread slightly). Let rest on sheets at room temperature 20 minutes. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Bake cookies 5 minutes. Reduce oven temperature to 325°F. Continue to bake cookies until puffed and golden on top, about 10 minutes, reversing sheets after 5 minutes. Cool cookies on sheets on rack. Carefully peel cookies from parchment. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
2

Instruction 2

Bring raspberries and 1 cup sugar to boil in large saucepan over high heat, stirring until sugar dissolves. Cook until berries are soft, juices thicken, and mixture measures about 1 1/2 cups, stirring frequently, 7 to 9 minutes. Measure 1/2 cup mixture; strain into small bowl. Cool strained jam and jam with seeds separately. DO AHEAD: Can be made 1 week ahead. Cover jams separately and chill.
3

Instruction 3

Combine egg whites, 6 tablespoons sugar, and 1/4 teaspoon salt in bowl of heavy- duty stand mixer. Set bowl over large saucepan of simmering water. Heat until candy thermometer inserted into mixture registers 140°F, stirring often, 3 to 4 minutes. Using whisk attachment, beat egg white mixture at high speed until stiff meringue forms and mixture is at room temperature, 5 to 6 minutes. With mixer running, add butter, 1 piece at a time, beating until each piece is incorporated before adding next. Beat in rose water. Add 3 tablespoons seedless jam, 1 tablespoon at a time, beating to blend well after each addition. (If buttercream looks broken or curdled, place bowl over medium heat and whisk 5 to 10 seconds to warm slightly, then remove from heat and beat again on medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)
4

Instruction 4

Line rimmed baking sheet with parchment. Using 1/2 teaspoon jam with seeds for each, spread jam over flat side of half of macaroons. Spoon buttercream into pastry bag fitted with 1/4-inch plain tip. Starting at outer edge of flat sides of remaining macaroons, pipe buttercream over in spiral. Gently press macaroons, jam- filled side down, onto buttercream-coated macaroons. Place on sheet. Cover; chill overnight. DO AHEAD: Can be made 2 to 3 days ahead. Store in airtight container in refrigerator. Let stand at room temperature 30 minutes before serving.
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