- 1 cup + tbsp granulated sugar
- 2 tsp pectin powder
- 3 cups of fresh raspberries
- ½ lemon
- 2 ¾ cups + 1 tbsp ground almonds (almond flour)
- 2 cups + 1 tbsp confectioners sugar
- 6 egg whites
- 1 cup + 1 tbsp granulated sugar
- a few drops of red food coloring
- Piping bag fitted with a ½ inch/ 10 mm plain tip
- . In a large bowl, mix together the sugar and pectin. Place the raspberries in a saucepan and puree them using an immersion blender. Turn heat to low and bring the puree to lukewarm. Add the sugar and pectin mixture as well as the juice from the juice half. Over medium heat, bring to a boil and cook for 2 minutes.
- Pour the jam into a large bowl and cover with plastic wrap. Allow to cool completely and then place in the refrigerator.
- Combine the ground almonds and confectioners sugar in a food processor and pulse to obtain a fine powder. Sift or strain through a sieve to remove any lumps.
- In a clean, dry bowl, whisk the 6 egg whites to a foam. Once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved; add another third of the granulated sugar, whip for another minute; finally add the remaining granulated sugar and whip for one more minute. Using a rubber spatula, delicately fold the sifted mixture of ground almonds and confectioners’ sugar into the whipped egg whites. Add a few drops of food coloring to attain the desired color. In a separate small bowl, beat the remaining ½ egg white until just frothy. Then add to the final mixture, folding gently to slightly loosen the batter.
- Transfer the mixture to the piping bag fitted with a plain tip. On a baking sheet lined with parchment paper, pipe small macaron rounds 1 ¼ to 1½ inches (3-4 cm) in diameter. Lightly tap the sheet so the macarons spread fully.
Preheat the oven to 300 degrees F. Allow the macarons to sit uncovered for 10 minutes and then place in the oven. Bake for approximately 15 minutes until they form a slight crust.
- Remove the baking sheet from the oven, and with a small glass, carefully pour a tiny amount of water in between the sheet and the parchment paper (lift the paper ever so slightly corner by corner). The moisture and steam that result from the water on the hot baking sheet will allow the macarons to peel off more easily once they are cool. Do not pour too much water as this could cause the macarons to become soggy. Allow to cool completely.
- Spoon the raspberry jam into a clean piping bag fitted with a plain tip. Pipe a coin of raspberry jam into the macaron shells resting upside down. Top each with the remaining macaron shells.
Keep macarons in an airtight container in the refrigerator for 12 hours before tasting.
- It is possible that your macaron shells will slightly crack on top for many different reasons. This could be the result of the ingredients, the oven or how the preparation was mixed. Rest assured: cracked or not, your macarons will be just as delicious. With experience you will have smooth, beautiful macarons. Allow the finished macarons to rest one night in the refrigerator. During this time, a reaction takes place among the ingredients, further enhancing and refining the flavor and texture.