Raspberry Macarons Recipe

There’s nothing quite like the fresh, tangy flavour of home-grown raspberries, and what better way to enjoy them than in delicious raspberry macarons recipe?

Growing your own raspberry plants is easy and rewarding. Pre-order bareroot raspberry plants now and have them delivered from November to March. With a little care, you’ll have a bountiful harvest to enjoy in desserts like this one. Let’s get baking!

Ingredients:

• For the Macaron Shells:
  • 1 cup (100g) almond flour
  • 1 3/4 cups (200g) powdered sugar
  • 3 large egg whites, at room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • Pink gel food colouring (optional)
• For the Raspberry Filling:
  • 1/2 cup (100g) fresh or frozen raspberries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 cup (225g) unsalted butter, softened
  • 2 cups (240g) powdered sugar

Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes (plus resting time)
Servings: Makes about 24 macarons (12 servings)

Instructions:

1. Prepare the Macaron Shells:
   1. Line two baking sheets with parchment paper.
   2. Sift the almond flour and powdered sugar together into a large bowl.
   3. In a separate bowl, whisk the egg whites until they form soft peaks. Gradually add the granulated sugar, whisking until stiff peaks form. Add the vanilla extract and food coloring, if using.
   4. Gently fold the almond flour mixture into the egg whites until well combined and the batter flows like lava.
   5. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1 inch in diameter) onto the prepared baking sheets, spacing them about 1 inch apart.
   6. Tap the baking sheets on the counter to remove any air bubbles. Let the macarons sit at room temperature for 30-60 minutes, until they form a skin and are no longer sticky to the touch.
   7. Preheat the oven to 300°F (150°C). Bake the macarons, one sheet at a time, for 15-20 minutes, or until they have risen and developed feet. Let them cool completely on the baking sheets.
2. Prepare the Raspberry Filling:
   1. In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 10 minutes. Strain through a fine mesh sieve to remove the seeds and let the puree cool completely.
   2. In a large bowl, beat the butter until light and fluffy. Gradually add the powdered sugar, beating until well combined. Add the cooled raspberry puree and beat until smooth.
3. Assemble the Macarons:
   1. Pair up the macaron shells by size. Pipe a small amount of raspberry filling onto the flat side of one shell and top with another shell to form a sandwich.
   2. Repeat with the remaining shells and filling.
   3. Store the macarons in an airtight container in the refrigerator for at least 24 hours before serving, to allow the flavors to meld and the texture to soften.

Enjoy your delightful raspberry macarons, knowing they were made even sweeter with your very own home-grown raspberries! For this recipe, we used Autumn Bliss Raspberries, but for other August fruiting raspberries, you can use; All Gold Raspberries, Glen Doll Raspberries, Glen Magna Raspberries, Glen Prosen Raspberries, Heritage Raspberries and Tulameen Raspberries.

Pre-order your bareroot raspberry plants now for delivery from November to March and start your journey to fresh, home-grown raspberries.