Raspberry Buttercream Macarons

My love for raspberry is certainly well documented, and this addition is no exception!

I thought it would be nice to do something non chocolate or caramel for a change! I made a simple buttercream, and just added some raspberries that I cooked down and it worked really well. The flavour was great and I love the natural pink colour it gives. I also put half a raspberry in the middle of each macaron because I thought it would break up the buttercream and add a nice tang 😉

Macarons:

This recipe is Adriano Zumbo’s, and was published a couple of years ago in the Herald Sun. You will definitely need kitchen scales to make macarons.

  • 135g almond meal
  • 135g icing sugar
  • 125g caster sugar
  • 45g egg whites
  • 50g egg whites
  • 40g water
  • 1/4 tsp Wilton’s pink colouring gel

Preheat oven to 170c (160c fan forced). Spray four oven trays with cooking oil spray baround the edges, and line with baking paper and set aside. Place almond meal and icing sugar in a large bowl, and sift together 3 times. Set aside, along with the 45g egg whites. Put 50g egg whites in a separate bowl. Heat caster sugar and water in a small saucepan, over a low-medium heat, until the sugar completely dissolves (if it slightly burns my tongue, it’s done!). If you do not want to burn your tongue, Zumbo suggests investing in a candy thermometer and heating the syrup until it reaches 118 degrees C (244 degrees F). If the syrup becomes thick and powdery in appearance, you will need to start again. This is because the sugar has been heated too much, too quickly, and instead of dissolving, it has cooked.

Begin beating the 50g egg whites with one hand, and with the other, stream the hot sugar syrup down the side of the bowl to create an italian meringue. Beat until stiff peaks form, the meringue should be thick and very glossy. If you want to add flavouring/colouring, now’s your moment. So add the colouring now. Just lightly beat them into the meringue. Pour meringue into the almond meal, icing sugar and 45g egg whites mixture and mix roughly to combine. When combined, fold mixture together (one single stroke) until there are no air bubbles left. Make a spread across the top of the mixture, and it should disappear in about 20 seconds. Spoon mixture into a piping bag fitted with a round nozzle. (If you don’t have a piping bag set, most supermarkets sell plastic ones, they are Multix brand, in an orange box and contain 5 piping bags with a few different nozzles, plus they’re only about $3. You should be able to find them in the baking aisle). Lock the bag by spinning the top around 4 times. Pipe 3-4cm rounds on the oven trays prepared earlier. Tap the bottom of the trays on the kitchen bench and let them sit for about half an hour, or until mixture is dry to the touch.

Place in oven and bake for 8 minutes. Turn tray around in the oven and bake for another 7 minutes. To test, pull a macaron off the baking paper. If it is stuck, keep cooking and checking regularly. Cool on trays for 5 minutes, then peel off and place on a wire rack. The mixture should make about 12 -15 large macarons, and about 25 smaller macarons. Macarons keep really well (about 5 days in the fridge) and some say that the longer they are refrigerated, the more the flavour is likely to develop. Macarons taste best when they are stored in the fridge, then brought down to room temperature to eat.

 

Raspberry Buttercream:

  • 2/3 cup raspberries, fresh or frozen
  • 175g butter, chopped and softened
  • 1 1/4 cups icing sugar mixture

Place raspberries in medium saucepan with a splash of water. Cook over a low heat for about 10 minutes until raspberries are cooked down enough to pass through a sieve. Push raspberries through a fine sieve to get rid of the seeds. Let mixture cool completely.

Beat butter on high until pale and creamy. Gradually add the icing sugar and raspberry mixture. If not using immediately, refrigerate.

Assembly:

Match likely pairs of macaron shells. Fill a piping bag fitted with a star nozzle, and pipe a small round on a shell. With the left over raspberries, cut each berry in half and place on top of the buttercream. Pipe another small swirl on top, and sandwich with the other shell.

These macarons are also a part of this month’s Mactweets Challenge which are showcasing seasonal fruit. Seeing as raspberries are one of my favourite fruits and they are slowly coming into season in Australia, I thought they would be my best bet!

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8 thoughts on “Raspberry Buttercream Macarons

  1. Hi! I’m a beginner in baking and I’m not that great. This is my first time making macarons and I was wondering if you have any beginner recipes for macarons I could make.

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