Raspberry Macarons

This is my next attempt at making perfect macarons (you can see the first one HERE). This time I wanted to avoid artificial food coloring. So I decided to add pomegranate syrup to the meringue and to make the filling with raspberries. My macarons didn't turn out perfect, the color isn't as pink as I wanted, and some of them cracked, but they taste just the way they should. The batter was a bit thicker than the first time, and that's probably why they cracked while baking. On the other hand, they are a little firmer and crisp, and the center is even chewier.

I'll keep trying, though. As long as it takes until I make perfectly round macarons with the classic little "mushroom" shape :)

Raspberry macarons

The egg whites for the meringue should sit in the fridge for at least 2 days, and you should take them out a day ahead. All the filling ingredients should be at room temperature.

In my post about lemon macarons I also give a link to step-by-step photo instructions.

Raspberry macarons

Directions:

Mix the almonds with the powdered sugar and grind them until they turn into a fine flour. Then sift. If any coarser bits of almond are left, you can set them aside. I had about a teaspoon of leftovers that I didn't use.

Beat the egg whites with the salt until stiff peaks form, then add 1 tablespoon of sugar. Keep beating while adding the rest of the sugar, and beat until the mixture starts to look slightly glossy. Add the syrup and mix. Gradually add the almond flour and fold gently but thoroughly. I do this by hand so I don't overmix.

Line 3 baking sheets with parchment paper. Put the meringue batter into a piping bag with a plain round tip and pipe dollops about 2-3 cm in diameter, leaving some space between them. Set aside for about 30-40 minutes to dry. Preheat the oven to 140°C (285°F) (convection) and bake the macarons for 13 minutes (you can bake all the sheets at the same time). Take them out of the oven and let them cool a bit. Then pour a little water under the parchment paper, which should make it easier to peel the macarons off the paper. Place them on a wire rack to cool completely.

Make the filling. Puree the raspberries. Cream the butter with the powdered sugar until smooth and fluffy. While continuing to beat, add the farmer cheese, and then add the pureed raspberries. Mix until everything is combined. Pipe the filling onto half of the macarons and sandwich them together in pairs. Set aside in a cool place for a moment so the filling can set well.

Enjoy!

Additional notes:

If the filling curdles, keep beating it on high speed and add a few tablespoons of warm sunflower oil.