FRENCH MACARONS WITH RASPBERRY PRESERVES
Rated 5.0 stars by 1 users
Category
DESSERT
Author:
Red Velvet
French Macarons with Raspberry Preserves are elegant sandwich cookies made from almond-based meringue shells and filled with tart, fruity jam. Light, crisp, and naturally gluten- and dairy-free, these delicate cookies are inspired by the famous Parisian patisserie style. With a smooth, slightly chewy interior and vibrant raspberry center, these macarons bring a pop of color and flavor to any celebration or tea tray.
Ingredients
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3 eggs
Included in the kit:
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French Macaron Baking Kit
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135g confectioner's sugar
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¼ tsp cream of tartar
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½ tsp salt
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¼ tsp red food coloring
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55g granulated sugar
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Raspberry preserves
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2 sheets parchment paper
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Piping bag and tip
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150g almond flour
Directions
Prep the ingredients:
Separate eggs. Place whites in a glass or metal bowl (not plastic) and let come to room temperature. Save yolks for another use. Line baking sheets with parchment paper, printed side down. Fit piping tip into bag.
Sift dry mix:
Pulse almond flour and confectioner's sugar in a food processor until fine. Sift the mixture into a bowl through a sieve. Repeat if needed until smooth.
Make the meringue:
Beat egg whites until foamy. Add cream of tartar and salt. Slowly beat in granulated sugar. Mix in red food coloring and whip until stiff peaks form (about 10–12 minutes).
Make the batter:
Fold a third of the meringue into the dry mixture with a spatula. Add the remaining meringue in two more portions. Batter should flow like thick honey and form a figure 8 without breaking. Stop folding once you reach this texture.
Pipe and rest:
Fill piping bag and pipe 40 rounds onto prepared sheets, holding the bag straight above the paper. Tap the baking sheets gently to release air bubbles. Let rest 30–90 minutes until tops are dry to the touch.
Bake and fill:
Preheat oven to 300°F. Bake sheets one at a time for 12–14 minutes, rotating halfway. Cool completely before removing from parchment. Pair shells and spread a teaspoon of raspberry preserves between them.
Recipe Note
Recipe Note
Yields: 20 sandwich cookies
Why You'll Love French Macarons
These French Macarons deliver a beautiful blend of crisp shells and a sweet, tangy filling. Their bold color and refined texture make them perfect for events or as a treat to brighten your day. Made without wheat or dairy, they're a great option for anyone looking for an elegant gluten-free dessert.
Tips for Perfect Macarons
Use the right bowl: Egg whites whip better in glass or metal. If you only have plastic, wipe it with vinegar or lemon juice first.
Check for stiff peaks: The meringue should stand straight without drooping.
Perfect the batter: Aim for a smooth, glossy flow. Overmixing can ruin the shape, so stop as soon as the figure 8 test works.
Rest the shells: Letting them sit forms the iconic macaron “feet” when baked.
Cool fully: Macaron shells can stick if you try to remove them before they cool.
French Macaron Variations
Feeling creative? Here are a few ideas to change it up:
Lemon Curd: Swap raspberry preserves for a tart citrus punch.
Chocolate Ganache: Fill with a rich chocolate cream for depth.
Pistachio Buttercream: Add a nutty contrast to the almond base.
Lavender Honey: Mix dried lavender into the shell and use a light honey filling.
Frequently Asked Questions (FAQs)
Q: Can I make the macarons ahead of time?
A: Yes. You can bake the shells and store them in an airtight container for a few days. Fill them right before serving for the best texture.
Q: How do I know when my meringue is ready?
A: When you lift the beaters, the peaks should hold their shape without bending.
Q: What if my macarons crack or spread?
A: It might be due to overmixing or skipping the resting step. Make sure the batter flows slowly and let the shells rest until dry.
Q: Can I use a different filling?
A: Absolutely. Any thick jam or spreadable filling works well, just avoid anything too runny.
Let me know if you'd like a printable card version!
