Raspberry Macarons
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- Опубликовано: 10 янв 2021
- How to make Raspberry Macarons using the Swiss method. They are filled with raspberry jam and chocolate ganache.
Full recipe: www.piesandtacos.com/raspberr...
Raspberry Macaron Shells
4 grams egg white powder (optional) read notes
100 grams egg whites
100 grams white granulated sugar
105 grams almond flour
105 grams powdered sugar
A few drops of fuchsia and rosy pink food coloring (brands: Americolor and Cake Craft)
Raspberry Jam
1 cup raspberries fresh or frozen (283 grams, 10 oz)
1/4 cup maple syrup you can use granulated sugar, or other sweetener instead
1 tbsp lemon juice
1 tbsp cornstarch
1 tbsp cold water
Dark Chocolate Ganache
4 ounces dark chocolate (113 grams)
1/4 cup heavy cream (60 grams)
Notes:
Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.
Egg white powder: Egg White Powder is not the same as meringue powder. Egg White Powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites.
Food coloring: Make sure to use gel food coloring, not liquid. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter the batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: It will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Read more about how to figure out your oven here.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Raspberry Jam: If you don’t want to make your own jam, that’s ok. You can use store-bought. You will need about 1/4 cup of jam.
Ganache: If you have leftover ganache, keep it in the fridge for up to 1 week and use in another recipe or to drizzle over ice cream and what not. You can also freeze it for a month or two.
"Hello friends"
Music to my ears
💕💕💕💕💕💕
ahhhh thank you!!! 😊 😍😍😍😍😍😍😍
💖✨💖✨💖
To me it sound Brazilian or Portuguese but I can be wrong 🙈
This is an amazing jam recipe! I just used it to make blueberry jam and it's absolutely perfect. :) Other recipes make jam making seem so complicated and just give way too much information in my opinion. this was short and sweet and turned out great.
These look incredible Camila ❤️
I love this and im going to be making macarons with my cousins when they come and visit. Excited
Que visual fantástico!!!!!!
Well That Looks Great,I'll Have To Give it a Try,Have a Rockin Day,Thanks For Sharing 🤘🖤🌹🌹🌹
Nice! well done! ❤️😍💕
Perfection as always 👌🏽❤️
And tasty!!!
So creative. I love your videos!!
And delicious!!
Soooo pretty! They look delicious! 😍🤤
Ikr! Perfect every time!! ✨🤩✨
I tried this recipe and it’s sooooooooo tasty, thank you thank you thank you!!!!!
amazing thank you so much!!!
BEAUTIFUL!
Ikr!
Thank you💕
I love your all macaron recipes
Yeah. Me too.
thank you so much!
Great recipe as always I love raspberries ✌️
The best-ever!
thank you!!!
Hi! Thank you so much for the amazing recipes, they give me a lot of inspiration!
Your channel is so underrated, it deserves way more views and subscribers ☺️☺️
But one question: does the raspberry jam make the macaron shell wet and soggy? Because it happens all the time to me :(
I recommend finding a very firm jam, or making from scratch. If you make the jam yourself like with my recipe here, I add a lot of cornstarch which will make the jam very thick and will prevent that from happening. Also, make sure your shells aren't too soft or underbaked.
She's working hard to getting more subbs/views!! All we have to do is support her💖
Hello I really want to make these, great recipe 😄, can I use parchment instead of silicone mat for piping the Macarons
Looks good! Thanks for sharing! Let's stay connected.
Hello from Greece my friend. I want to ask you if you bake them in resistance or air? Thank you.
Hi, I plan on making this recipe for Valentines Day. Do you know how far in advance I can make the jam? Thank you
What brand do you use for the egg white powder?
May I ask where I can get egg white powder, what brand do you use or recommend please?
How you get full shells 🥺🥺i don’t, will try this one.
Did you refrigerate the ganache?
What brand of food coloring did you use?
Hello! I was wondering if you could use this raspberry jam recipe as a basic template for any other fruit jam you wish to make as well? (Ex - Strawberry, peach, blueberry etc)
Yes you can!
Hi Camila,
I like your recipes very much!
Huge fan!
But I have a question about the oven temperature. I have a electric oven with convection and convectional setting. Should I lower my temp or can I try baking on 325 but in like 10 min or so? I bake on 300 now, but I get hollows 😬
Thank you in advance!
Idk about the temp. but try using egg white powder for fuller shells
@@blue_blaze3 I use egg white powder but still have hollows, so I think it’s my oven temp
Yeah I think that your temp is little bit higher, but Im not the best with oven temperature 🙃
Is it supposed to be hard? The ganache?
Hello Camila, I've been using your recipe and technique for quite a long time and I love the results (even though never so perfect as yours 😅) wanted to ask... Always when using more then one drop of gel food coloring, my macs does not come out perfect, the feet is always little spread... Do u think it has to do with the meringue consistency? I feel as if I beat longer on other hand my macs are hollow... How many minutes do u beat your meringue in total?
spread out feet can be hot oven temp, over mixing, or if you continue to add food coloring and continue to mix trying to obtain the color you are looking for, then the macarons will be over mixed. Also, the food coloring makes the batter wetter, which can be causing it too. It's a matter of practice, knowing when to stop folding.
@@PiesandTacos thank u so much for the response, I will keep practicing ☺️
@zpavlisova try using gel food colouring, as it does not mess with the consistency of the batter like liquid colour does :)
Your other recipes said that you can add cornstarch to help with hollow shells, would I add the cornstarch into the dry mixture or do I add it into the sugar and egg whites over the double boiler?
It would be with the dry mixture of almond flour and powdered sugar, however I don't recommend adding cornstarch and also egg white powder.
@@PiesandTacos Okay thank you, I don’t have egg white powder so I’ll be using cornstarch
Question for you! When you say you bake at 325F, is the oven reading 325F or the is thermometer inside the oven reading 325F?
the thermometer. but even then your oven might require a different temperature, different ovens bake macarons differently, so it's best to experiment and find out the temp that works best for you and always always go by the temperature of the thermometer, you just use the dials of the oven to turn it up or down to regulate what the thermometer inside the oven says. For example, my oven has to be set to 300F and it will read between 320 and 325 Fahrenheit. If i set it to 325 it will go up to 375 or 350.
@@PiesandTacos thank you for responding! ☺️ I got a new oven so I’m having trouble with my macs now :( I used to bake 16 mins 300F, but with this new oven, I can’t seem to get the temperature right... the tops are browning even when the bottoms are still sticky... and the inside temp reads 275 F. It’s honestly driving me nuts! Would you mind if I DM you on IG?
What number do you use? 9- 10- or 12. I love your videos.
I used 12 here
Poderia passar uma dica onde moro e muito húmido posso deixar secando meus macarons por 3 horas? Outra dúvida meu forno e elétrico normal sem ar qual a melhor forma para eu assar. Grato james. ❤️
se o ambiente esta mto humido melhor encontrar uma receita que nao precisa secar os macarons, uma no-rest recipe que os macarons vao direto no forno, ou entao uma oven drying recipe que nem da sugar bean
I've made homemade jam and put it in my macarons and it made it soggy. Any suggestions on what I can do to prevent that if I want to use jam as a filling?
You can buy jam that's firm and pipe-able or you can add some corn starch to Camilla's amazing jam recipe✨ (from this video) to make it a little more firm ✨✨
Can i flavour the shells as well, and if so what kind of flavouring would be best (oil based?)
definitely not oil based. Dont use any oils in your macaron batter. You can use a bit of extract, but better to use powders to flavor shells. you can check out my strawberry flavored shells and use raspberry powder instead: ruclips.net/video/jS8L8sDrNu4/видео.html
And what if I don't have corn starch?
Hi can I add a pinch of cream of tartar instead of egg white powder to the egg white?
Well... Cream of tartar doesn't make your shells more full, they help you not over whip your egg whites... So if you want to stay on the the safe side, then add a pinch of cream of tartar to your egg whites before whipping. Egg white powder is for making the shells less hollow.
they are not the same thing. Egg white powder is dried egg whites, so you're basically adding a boost of protein to your meringue. They both act as stabilizers to the meringue in a way, but while egg white powder is literally adding more protein to the meringue, cream of tartar is basically making the protein bonds stronger. I dont use cream of tartar with the swiss method, but you can definitely experiment with it. If you don't have egg white powder just leave it out :)
@@blue_blaze3 noted. Thank you.
@@PiesandTacos Thank you so much for the explaination of the use of those 2 ingredients. I am a newbie and I find making macs is really challenging. Already failed 4 times. Humidity level here is high.
@@marwanderland yw ♥️
Camila, sou Adriana moro em Atlanta, me ajude com o forno meus macarons ficam todos com buraco dentro, eu coloquei o termômetro dentro do forno e ele não segura a temperatura de jeito nenhum, ele alcança a temperatura depois vai caindo caindo caindo e demora pra levantar denovo e alcançar denovo a temperatura.. nossas menina não sei o que fazer.
que tipo de forno que voce tem?
can i reduce the amount of sugar??
No. Macarons require an excact measurement, so you can't replace anything or take some away, otherwise they won't come out good.
I have tried to make French macarons like 4 times already and they never turn out they way they are supposed to 🙃😩
I recommend preppy kitchens recipe just shearch preppy kitchen macaron and follow the video
What the Brand of you oven?
That shouldn't matter.... As long as you have an oven thermometer, then you'll be alright
this is a GE electric oven, which actually broke a few days ago, we got a new frigidaire electric oven, very simple basic oven.
@Pies and Tacoes what's better? An electric oven or a gas oven?
Where are you from? Cuz I just can't figure that accent out. LOL
I am from brazil :)
Luv her accsent... So cute!
I tried this recipe today. It was an epic fail 😂. I was stirring the mixture with a spatula for what felt like hours & it never got smooth or soft enough to run without breaking into a figure 8. It was too stiff. Idk what I did wrong.
if you have pictures email them to me or send via dm on instagram, it's hard to advise without seeing what happened.
but it sounds like your meringue could have been over whipped, or the ratios could be off.
@@PiesandTacos I didn’t take pics but I was thinking that the meringue was over whipped. I measured everything on a food scale. I’ll try again. Thanks for the reply.
My almond flour never goes through my sift, why
You need a finer and dryer almond flour, get a different brand.
Me thinking the flavor of the macaroons is in the cookies: the video: food coloring 😂
you hardly ever flavor the shells, there's a limited amount and kind of ingredients you can add to macaron shells, or they won't work out.
@@PiesandTacos oh thanks!