Raspberry Macaron
Unknown
A classic raspberry macaron filled with seed-in raspberry jam, based on a Lenôtre technique.
Raspberry Macaron
UnknownA classic raspberry macaron filled with seed-in raspberry jam, based on a Lenôtre technique.
Chef's Tips
Blanch almonds two days ahead to allow proper drying.
Let the macaron shells rest at room temperature for at least 1 hour before baking.
Refrigerate assembled macarons for 24 hours and bring to room temperature before serving.
Tools Used
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Ingredients
Raspberry Seed-In Jam
Macaron Shells
Finishing the Macaron Shells
Instructions
Two Days Ahead: Prepare Almonds
- 1
Blanch whole almonds in boiling water for 2 minutes.
- 2
Drain and peel immediately.
- 3
Spread almonds on paper towels and let dry at room temperature for 48 hours.
One Day Ahead: Prepare Raspberry Jam
- 1
Blend raspberries with an immersion blender for 10 minutes.
- 2
Mix sugar and pectin together; add to the purée and blend for 30 seconds.
- 3
Transfer to a triple-bottomed saucepan, bring to a boil, and cook for 4–5 minutes.
- 4
Remove from heat, stir in fresh lemon juice, and mix well.
- 5
Pour into a baking dish, cover directly with cling film, and refrigerate overnight.
Prepare the Macaron Shells
- 1
Blend almonds with a bit of powdered sugar, then add the rest of the sugar and blend again.
- 2
Add the food coloring mixed into 70 g of egg whites and the apricot purée; mix until smooth.
- 3
Whip 110 g of egg whites until slightly frothy, then fold into the almond mixture.
- 4
Transfer batter to a piping bag fitted with a round tip (no. 11).
- 5
Pipe 3.5 cm rounds onto parchment-lined baking sheets, spacing them 2 cm apart.
- 6
Let the shells dry at room temperature for at least 1 hour.
Baking
- 1
Preheat a convection oven to 150°C (300°F).
- 2
Bake for 13 minutes, quickly opening the oven door twice to release steam.
- 3
Remove from the oven and slide the parchment paper onto the counter to cool.
Assembly
- 1
Fill a piping bag fitted with a round tip (no. 11) with raspberry jam.
- 2
Flip half of the shells and pipe jam onto them.
- 3
Top with the remaining shells, pressing gently.
- 4
Refrigerate assembled macarons for 24 hours.
- 5
Bring macarons to room temperature 2 hours before serving.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
