French Macaron Baking Adventures, Part 13: Really Raspberry Macarons

By Lisa Maliga, copyright 2016

Empty canning jars, fresh raspberries, sugar, & liquid pectin

There was a sale on fresh organic raspberries so I got ambitious and decided to bake raspberry chocolate cupcakes AND raspberry macarons.

This is the first time I’ve used fresh fruit instead of jam. And you know what—it won’t be the last! Wow, I could really taste the difference, hence the name Really Raspberry!

First, I made raspberry jam, which took about five minutes. All I did was smash up those fresh raspberries with a potato masher—why mess up a food processor–add a lot of granulated sugar and some liquid pectin. The result: 2 jars filled with fresh raspberry jam. I also left in the seeds as I wanted it to be all natural. I was also too lazy to strain them! Once cooled, I added the contents of one jar into a pastry bag, put that into a Ziploc bag and stored it in the fridge where it’d be ready for the macarons that would be made on Monday.

Fresh raspberry jam

I’ve made the chocolate cupcakes a few times and prefer them to any other because I pour the batter into the liners rather than scoop it, so it’s a lot easier. Plus, I love chocolate!

Making the fresh raspberry buttercream frosting for the cupcakes was as easy as it was when I made it with jam. I even added the raspberries last. Oh, and the amount of vanilla bean paste was very small.

On Monday, I made the macarons. I had not one but two fillings – raspberry jam and some leftover raspberry buttercream frosting. I left it in the pastry bag with the large star tip, as I was too lazy to change it. Now I’d have super fancy looking macarons.

The natural red powdered food coloring was added to the almond/sugar mixture the night before. That’s one thing I’ve learned about making macarons – do as much preparation as possible the night before they’re made. I separate the eggs and leave them on the counter in a bowl covered with a paper towel. I weigh the dry ingredients. And since I was using new silicone baking mats, I even made a template for them.

Chocolate cupcake with raspberry frosting–made enough for 12 cupcakes & 24 macarons

Making macarons on a Monday is a fine way to start the week! I began the meringue at noon and by 2:18; the third and last batch was done. I didn’t make a record number as only 48 shells were deemed acceptable. I made more, but some were thrown out as they stuck to the mat. I was trying out another oven that was fairly true to the oven thermometer. I used the middle rack, which I won’t do next time, and will lower the temperature. While many of the shells were hollow, at least they had feet.

The shells look red before going into the oven

I had fun deciding to add the buttercream filling and jam—sometimes both! I’d seen macarons with the fancy filling before but hadn’t gotten around to trying it. It’s very simple to do.

Real raspberry buttercream filling is easy to add to the shells.

Soon I’m going to be baking another batch of macarons with a new powdered color that I haven’t yet used.

A small macaron with jam filling–NOT seedless!
Real raspberry buttercream filling

For now, I highly recommend the really raspberry macarons. I’ll be including the recipe in a future eBook!

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2 thoughts on “French Macaron Baking Adventures, Part 13: Really Raspberry Macarons

  1. those look yummy.
    I’ve found recipes for macarons but never made them. I’ve made macaroons (the ones that are only shredded coconut and sweetened condensed milk) I’ll have to give these a shot, but no almond sugar for me (migraine trigger).
    Great job.

    Liked by 1 person

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