It’s been a while since I’ve really gotten a chance to cook anything for myself, let alone photograph and prepare a post for all of you. I personally wanted to say a special thank you to everyone who’s been following along throughout the past couple of months–seeing the statistics on my dashboard really became one of the highlights of this hectic quarter.

As I’m working my way through senior year, a few things have changed in the past couple of months. First off, I’m finally affiliated (sort of)! I’m currently pledging to become a member of the Beta Theta Pi Fraternity and my friends have definitely joined the bandwagon of excitement. Thanks JenaLyn for the awesome Secret Santa gift… this was definitely (and very carefully) used in the making of these macarons 🙂

In addition, I’m starting my grad school search for a student affairs program. Even though  I managed to finish all of my finals this quarter on Monday of finals week, it really wasn’t much of a break time for me, but more so a time to work on letter of recommendations. But of course, kitchen duty called and I took it upon myself to feed everyone around me.

I think one of the biggest inspiration for these macarons was my newest addition to the lens family, a 24-70mm f/2.8. I knew I wanted to highlight a pretty color– something that was fun. Raspberry jumped at me. I was lucky to have two excellent l helpers,  Katie and Megan, help out with my baking the past week. Unfortunately Katie had a final the next day this was being made, she definitely got to reap the benefits of my baking spree though.

What really makes the raspberry flavor jump out at you is the fresh raspberry jam that is really irreplaceable to this recipe. Although you could probably substitute the filling with a store bought jam, I’d encourage using a fresh batch. It was definitely an experience for me and to quote Megan: “it really wasn’t that hard!!”

Raspberries are first macerated with a masher over medium heat. Sugar, first whisked with pectin, then joins the mix with some lemon juice. Everything bubbles away for two minutes before its allowed to cool in a bowl covered with saran wrap pressed against the surface. Doing this, prevents a film from forming on top, yuck.

Everything else is relatively standard to the Pierre Herme Macaron recipe. Feel free to reference the pistachio flavor if you’d like! I’ve had some success substitute the raspberries with other fruits such as cherries, blueberries, and mangos. Can’t wait to share some other winter-y treats with you in the next few weeks. I have a sugar cookie decorating series I can’t wait to show you!

Macaron Framboise

Raspberry Jam originally on: Not so Humble Pie

Ingredients

Filling

• 225g (1 cup + 2 tbsp) granulated sugar
• 2 tsp powdered pectin
• 375g (3 cups) french raspberries
• 1/2 lemon

Macaron shells

• 300g ground almonds (ground to a powder)
• 300g powdered sugar
• 110g aged egg whites
• 4.5g pink, fuchsia, orr rose  food coloring
• 300g granulated sugar
• 75g mineral water
• 110g aged egg whites

Directions

1. Start by making the jam. In a medium sauce pan, macerate raspberries with a potato mashers. Alternatively, process in a food processor or blend in a blender and then heat up over medium heat. In a separate bowl, whisk together sugar and pectin and then add it to the raspberries. Squeeze in some lemon juice for some tang and then allow to boil for two minutes. Strain the seeds out if desire, and then allow to cool in a bowl with plastic wrap pressed against the surface of the bowl until cooled
2. Process powdered sugar and ground almonds in a stand mixer and sift into a large bowl. Combine the other 110 g of egg whites with the food coloring and add to the sifted almond flour and powdered sugar.
3. In a sauce pan, combine water and sugar and bring it to a boil. In a stand mixer, start beating your egg whites on low speed. When your syrup reaches 115 C, turn the mixer to medium (6 on a kitchen aid) and whisk. When your syrup reaches 118 C, remove from heat immediately, increase the speed to medium high (or 8) and pour the syrup down the side of your mixing bowl bowl. Keep whisking until your mixing bowl is warm to touch (50 C).
4. Pour the merengue over the mixture from step 2. Fold gently.
5. Pipe circles of macaron batter out on parchment paper 3/4 of an inch apart. Rap baking sheets against counter, rotate by 90 degrees and wrap again.
6. Preheat your oven to 325 C and let the macarons rest on the counter for at least 30 minutes. Bake in the preheated oven for 15 minutes, opening the oven door quickly twice throughout. At the end of the 15 minutes, remove from oven and check for doneness. If the macaron needs more time, bake for another 2 minutes and remove.
7. Cool on wired rack and fill when completely cooled.