Raspberry Jam Macarons

Since I was home for break, I wanted to make something fancy. And what is fancier than macarons?

Whenever I go home though, I definitely regress and get lazy (exercise, studying, and good sleeping habits fly out the window). Cooking also can get lazy too. I used Bob’s Mills almond flour so I didn’t have to deal with grinding the flour like the other almond butter fiasco. Also, I didn’t feel like tempering chocolate for ganache, or struggle with mixing buttercream, so jam is naturally an easy alternative (And to make myself feel better, macarons with jam is a new variation, so it’s really a culinary endeavor)
I decided to try a raspberry filling and found these gourmet jams given as a Christmas gift.  I couldn’t decide which one to try; one was a raspberry peach champagne and the other was holiday jam, and did both.
Normally, I don’t like jam. Well, I love this jam. 
These jams weren’t overly sweet, but had a subtle spiciness with lots of other flavors. So I stole them from mom’s pantry and brought them back to my apartment.

Raspberry Jam Macarons

3/4 cups ground almond flour (Bob’s Mills)
scant 1 cup confectioner’s sugar
2 extra large egg whites
1/4 cup superfine sugar
2-3 drops red food coloring
good quality raspberry jam, for filling

Line two baking sheets with parchment paper and a piping template underneath.

Sift ground almonds and confectioner’s sugar in a bowl.

Beat egg whites with a mixer until whites form soft peaks. Gradually beat in the superfine sugar until egg whites are glossy, fluffy, and hold soft peaks.

Fold the almond mixture, one third at a time, into the egg whites with a spatula. When the dry ingredients are fully incorporated, keep folding mixture until it forms a shiny batter with a thick, ribbonlike consistency.

Spoon batter into a plastic bag (or piping bag). Cut a corner cut off and pipe small circles (about 1 1/3 inches in diameter) onto prepared baking sheet. If the circles hold peaks instead of flattening, gently fold the batter a few more times.

Tap the baking sheets to get rid of air bubbles. Let stand out at room temperature for 30 min, until they form a hard shiny skin on top.

Preheat preheated oven at 325 F for 10 minutes. Let cookies cool completely before filling.

Size match macarons and align so that the bottom cookies faces up and the top cookies face down. Fill the cookies with jam and sandwich macarons together.

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