I don’t know if you know, but I live in Paris.
Obviously macarons are everywhere. From the fancy tourist traps of Ladurée and Pierre Hermé, to the boulangerie over the road, you can always find a macaron to suit your tastes and give you that almondy sugar fix that you so long for.
Because of this saturation, I have grown to resent them. Seriously. I couldn’t care less if they come in a pretty box or taste like fresh strawberries. Whatever. They’re sweet and remind me of depressed afternoons alone in my flat after a particularly difficult lecture. (Downer alert.)
For a bit of a joke this Christmas, my parents bought me a macaron mould mat from Lakeland. Yeah, I know. After my short trip to the Paz with Ollie, and not one macaron consumed, I thought it was time to test the waters once more – perhaps I’d like them better when I made my own? I do.
My little sister and I whipped these up relatively quickly on Sunday morning. This was much to the dismay of Oliver who is secretly jealous of my numerous talents – baking macarons apparently being one.
If I had to choose, raspberry macarons would be my no1 macaron flavour. By far the best, the freshest tasting, and generally the most attractive too. So, raspberry macarons are what we settled on.
Contrary to popular belief, these are actually really easy to make. Like really easy. Just follow the recipe and do them. The trickiest part is piping the mix onto the tray but after a few practices that sorts itself out too. I’m properly chuffed to be honest. Weirdly, the second batch, without the mould, actually turned out better so take from that what you will…
Raspberry Macarons | Recipe
Makes 215-20 macarons
Ingredients (for shells):
- 3 medium egg whites, room temp.
- 50g sugar
- 100g almond flour (we used ground almonds, ground further in a pestle and mortar)
- 200g icing sugar
- pink food colouring (added to sight)
- pinch of salt
Ingredients (for filling):
- 115g butter
- ½ tin of condensed milk
- 1 tsp vanilla extract
- pink food colouring (again, to sight)
- fresh raspberries, cut in half
- Preheat the oven to 160 degrees
- Line two baking sheets with baking parchment (or just whip your fancy mould out)
- In a bowl, mix your almond flower and icing sugar until even
- In another bowl, beat your egg whites and salt until frothy, then slowly add the sugar. Keeping beating until the mixture forms stiff peaks (then put it over your head like they do on bake off and stuff)
- Add the food colouring to the egg mix and beat for a tiny bit more til the colour is even
- Slowly fold the dry mix into the egg whites until combined. Be careful not to lose any of the air trapped in the meringue
- Spoon the mixture into a piping bag with a medium nozzle (around a 1.5cm diameter)
- Pipe small circles onto the baking parchment, around 4cm diameter each, with a 2-3cm gap between each one (just in case)
- Bake in the oven for around 10-12 minutes
- Let them cool completely before trying to get them off the parchment or their bottoms will fall off and you’ll be left with hollow macarons (nightmare)
For the filling:
- Beat the butter, colouring and vanilla in a bowl until fluffy
- Add the condensed milk and beat until completely smooth
- Spoon into a piping bag with a small nozzle (1/2cm, at most)
- Draw a ring around the base of each macaron with the icing, leaving room for the raspberry in the centre
- Place the raspberry in the centre, pipe a splodge into the centre of another macaron and sandwich together
What’s your favourite flavour of macaron?
Do you think they’re overrated too?