Macarons with Raspberry buttercream and jam

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By Hassan

Macarons with Raspberry buttercream and jam

Name: Macarons with Raspberry buttercream and jam
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: European, Mediterranean, French
Ingredients: • 100 g of Ground almonds; • 100 g of icing sugar; • 100 g of egg whites (roughly 2 large egg whites); • 100 g of granulated sugar; • Food colouring of choice; • 80 g of butter, softened, unsalted; • 20 g of vegetable shortening, softened; • 200 g of icing sugar, sifted; • 1/4 teaspoon of salt; • 2 tablespoons (more or less depending on consistency wanted) of whole milk; 50 g of Raspberry jam, for the buttercream; 75 g of raspberry jam, for the filling

12 steps

Prep:2hCook:15min

Alright guys, for today's recipe we will be some more macarons, this time filled with a delicious raspberry buttercream and some raspberry jam. This combo is great for when the weather (hopefully) is better and I think it suits a nicer weather vibes. I used some store bought raspberry jam/conserve but feel free to make your own too if you got a load of raspberry's you want to use!

Updated at: Sat, 15 Jun 2024 13:58:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories272.5 kcal (14%)

Total Fat11.3 g (16%)

Carbs42 g (16%)

Sugars40.1 g (45%)

Protein2.8 g (6%)

Sodium64.6 mg (3%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

100gGround almonds

100gicing sugar

100gegg whites

roughly 2 large egg whites

100ggranulated sugar

Food colouring

80gbutter

softened, unsalted

20gvegetable shortening

softened

200gicing sugar

sifted

¼ teaspoonsalt

2 tablespoonswhole milk

more or less depending on consistency wanted

Instructions

Step 1

Make Macarons: Whisk together ground almonds and icing sugar, sift them into a separate bowl and place aside. (Ideally try to process together in a food processor before sifting.)

Step 2

On a ban Marie heat the egg whites and sugar to 45 °C while stirring using a whisk. Remove from heat and keep whisking on a medium speed until the meringue become thick and glossy and the bowl is lukewarm to touch.

Step 3

Add desired food and combine into the meringue. Keep whisking until meringue has firm peaks.

Step 4

Afterward add in one third of the almond mix and slowly fold in until the mixture is combined, then add in the other third of the almond mix and fold in and finally the last third.

Step 5

Keep slowly folding the mixture until it becomes a thick lava like consistency when dropped from the spatula and ribbons when it drops off the spatula, the ribbons should flatten and settle in 7-10 seconds and then it is ready.

Step 6

Pipe the macarons and rap them against the counter vigorously and pop any air bubbles that appear using a skewer, allow them to rest for 20 - 40 minutes at room temperature until a skin has formed, and preheat the oven during this process to 140 °C.

Step 7

Bake the macarons for 14 – 16 minutes, remove from the oven and allow to cool on slightly damp surface till cold before removing.

Step 8

Place softened butter and shortening into the bowl, cream until smooth, fluffy and colour has lightened.

Step 9

Add icing sugar, small amount at a time and mix until combined. Keep going till all the icing sugar has been used

Step 10

Add the salt and Jam and mix in

Step 11

Add the milk slowly until the icing has reached preferred consistency

Step 12

To assemble: Pipe a ring of the buttercream on one half of the macarons, a blob of the jam going in the centre of the ring you created, then sandwiching together with the other macaron