Raspberry Macarons

These macarons were my first ever order when I started up The Jammy Teapot! The recipe has been a long time coming, and as we’re coming out of the hot weather, they’re a last farewell to summer.

Jump to recipe

---

The Shells

Macarons need to undergo a two part process in order to come out well formed with ruffled feet. We need to mix them using a method called macaronage, you can read more about that technique here

Macaron shells also need to ser before they’re baked. Once you’ve piped out your mixture, you need to leave them out to set and form a skin for at least an hour. You’ll know they’re ready when you can gently touch the top without it getting on your finger.

---

Method:

1. Crack your egg and separate the white and the yolk

2. Whisk your egg white until it forms peaks

3. Gradually add your caster sugar and continue whisking until your egg whites form stiff peaks

4. In a separate bowl, sieve your almonds and 66g of icing sugar and mix them together

5. Add your almond mix to your egg whites

6. Add your vanilla extract and if you want to, pink food colouring (make sure you use gel rather than liquid)

7. Fold your mixture until it’s smooth

8. Perform macaronage (swiping your mixture up the sides of the bowl) until your mixture is runny enough that it comes off your spatula and slowly reincorporates back into the mixture

9. Pipe your mixture onto macaron mats in small circles

10. Smack your trays of macarons onto your counter a few times to remove the air bubbles

11. Leave them to set for at least 1 hour

12. At the end of the hour, heat your oven to 130c Fan

13. Bake your macarons for 18 minutes

14. Once removed, wet your countertop and move the macaron mats over to cool down

For the filling:

1. Make your buttercream by mixing together your butter and remaining icing sugar

2. Add your milk to the buttercream and mix it in

3. Add your buttercream to a piping bag with a small round tip

4. Add your raspberry jam to a piping bag with a small round tip

5. Remove your macaron shells from the sheet

6. Pipe a buttercream border on half of your shells

7. Fill the centre of the shell with jam

8. Add your empty shells to the top of the others

9. Serve and enjoy

Store these macarons in the fridge and they generally last about 5 days