French Macaroons With Raspberry-Rose Buttercream
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
66
Sourness
33
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 cups
Powdered Sugar1 tsp
Rose Water (generous)Directions:
1
Cookies Line 2 large baking sheets with parchment
2
Sift powdered sugar, almond flour, and hazelnut flour (if using) into large bowl
3
Using electric mixer, beat egg whites, sugar, and pinch of salt in medium bowl until medium peaks form
4
Add egg white mixture to almond mixture; fold to incorporate
5
Working in 2 batches, fill pastry bag fitted with 1/4-inch-diameter plain pastry tip with batter (batter will be thin and will drip from bag)
6
Pipe batter in 11/4-inch rounds on baking sheets, spacing 1 inch apart (cookies will spread slightly)
7
Let rest on sheets at room temperature 20 minutes
8
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F
9
Bake cookies 5 minutes
10
Reduce oven temperature to 325°F
11
Continue to bake cookies until puffed and golden on top, about 10 minutes, reversing sheets after 5 minutes
12
Cool cookies on sheets on rack
13
Carefully peel cookies from parchment
14
DO AHEAD: Can be made 1 day ahead
15
Store in airtight container at room temperature
16
Line 2 large baking sheets with parchment
17
Sift powdered sugar, almond flour, and hazelnut flour (if using) into large bowl
18
Using electric mixer, beat egg whites, sugar, and pinch of salt in medium bowl until medium peaks form
19
Add egg white mixture to almond mixture; fold to incorporate
20
Working in 2 batches, fill pastry bag fitted with 1/4-inch-diameter plain pastry tip with batter (batter will be thin and will drip from bag)
21
Pipe batter in 11/4-inch rounds on baking sheets, spacing 1 inch apart (cookies will spread slightly)
22
Let rest on sheets at room temperature 20 minutes
23
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F
24
Bake cookies 5 minutes
25
Reduce oven temperature to 325°F
26
Continue to bake cookies until puffed and golden on top, about 10 minutes, reversing sheets after 5 minutes
27
Cool cookies on sheets on rack
28
Carefully peel cookies from parchment
29
DO AHEAD: Can be made 1 day ahead
30
Store in airtight container at room temperature
31
Filling Bring raspberries and 1 cup sugar to boil in large saucepan over high heat, stirring until sugar dissolves
32
Cook until berries are soft, juices thicken, and mixture measures about 1 1/2 cups, stirring frequently, 7 to 9 minutes
33
Measure 1/2 cup mixture; strain into small bowl
34
Cool strained jam and jam with seeds separately
35
DO AHEAD: Can be made 1 week ahead
36
Cover jams separately and chill
37
Combine egg whites, 6 tablespoons sugar, and 1/4 teaspoon salt in bowl of heavy- duty stand mixer
38
Set bowl over large saucepan of simmering water
39
Heat until candy thermometer inserted into mixture registers 140°F, stirring often, 3 to 4 minutes
40
Using whisk attachment, beat egg white mixture at high speed until stiff meringue forms and mixture is at room temperature, 5 to 6 minutes
41
With mixer running, add butter, 1 piece at a time, beating until each piece is incorporated before adding next
42
Beat in rose water
43
Add 3 tablespoons seedless jam, 1 tablespoon at a time, beating to blend well after each addition
44
(If buttercream looks broken or curdled, place bowl over medium heat and whisk 5 to 10 seconds to warm slightly, then remove from heat and beat again on medium speed
45
Repeat warming and beating as many times as needed until buttercream is smooth
46
) Line rimmed baking sheet with parchment
47
Using 1/2 teaspoon jam with seeds for each, spread jam over flat side of half of macaroons
48
Spoon buttercream into pastry bag fitted with 1/4-inch plain tip
49
Starting at outer edge of flat sides of remaining macaroons, pipe buttercream over in spiral
50
Gently press macaroons, jam- filled side down, onto buttercream-coated macaroons
51
Place on sheet
52
Cover; chill overnight
53
DO AHEAD: Can be made 2 to 3 days ahead
54
Store in airtight container in refrigerator
55
Let stand at room temperature 30 minutes before serving
56
Bring raspberries and 1 cup sugar to boil in large saucepan over high heat, stirring until sugar dissolves
57
Cook until berries are soft, juices thicken, and mixture measures about 1 1/2 cups, stirring frequently, 7 to 9 minutes
58
Measure 1/2 cup mixture; strain into small bowl
59
Cool strained jam and jam with seeds separately
60
DO AHEAD: Can be made 1 week ahead
61
Cover jams separately and chill
62
Combine egg whites, 6 tablespoons sugar, and 1/4 teaspoon salt in bowl of heavy- duty stand mixer
63
Set bowl over large saucepan of simmering water
64
Heat until candy thermometer inserted into mixture registers 140°F, stirring often, 3 to 4 minutes
65
Using whisk attachment, beat egg white mixture at high speed until stiff meringue forms and mixture is at room temperature, 5 to 6 minutes
66
With mixer running, add butter, 1 piece at a time, beating until each piece is incorporated before adding next
67
Beat in rose water
68
Add 3 tablespoons seedless jam, 1 tablespoon at a time, beating to blend well after each addition
69
(If buttercream looks broken or curdled, place bowl over medium heat and whisk 5 to 10 seconds to warm slightly, then remove from heat and beat again on medium speed
70
Repeat warming and beating as many times as needed until buttercream is smooth
71
) Line rimmed baking sheet with parchment
72
Using 1/2 teaspoon jam with seeds for each, spread jam over flat side of half of macaroons
73
Spoon buttercream into pastry bag fitted with 1/4-inch plain tip
74
Starting at outer edge of flat sides of remaining macaroons, pipe buttercream over in spiral
75
Gently press macaroons, jam- filled side down, onto buttercream-coated macaroons
76
Place on sheet
77
Cover; chill overnight
78
DO AHEAD: Can be made 2 to 3 days ahead
79
Store in airtight container in refrigerator
80
Let stand at room temperature 30 minutes before serving