From: Bouchon Bakery
Yields about 15 cookies
For the cookie:
212g almond flour/meal
212g powdered sugar
82g and 90g egg whites
236g granulated sugar + a pinch
Cover the bottom of two cookie sheets with parchment paper. Preheat a convection oven to 350 degrees F. Place the almond meal in a food processor and pulse to finely grind. Sift the almond meal and the powdered sugar together in a large bowl. Mound the mixture then create a creator in the middle of the mound. Pour in the 82g of egg whites and combine with a spatula.
Place the remaining 90g of egg whites in the bowl of a stand mixer with a whisk attachment. Combine 236g of granulated sugar and the water in a small saucepan. Heat over medium-high heat until the syrup reaches 203 degrees F.
Letting the syrup continue to cook, add a pinch of sugar to the egg whites, turn the mixture to medium speed, and whip to soft peaks. If the whites form soft peaks before the syrup reaches 248 degrees F continue whipping on the lowest speed just to keep the whites moving.
When the syrup reaches 248 degrees, slowly pour it into the whites, and whip on medium speed for 5 minutes. Fold in one third of the egg white mixture into the almond mixture, then fold in bit more egg white mixture at a time until the batter creates a ribbon that slowly moves. (It is important that you only add a bit at a time so the mixture doesn't get too loose.)
Transfer this whole mixture to a pastry bag with a 1/2 inch tip. Pipe 2 1/4 inch circles on the parchment paper keeping the circles even in size. Let the piped circles sit for 10 minutes to create a "skin" to prevent cracking in the oven.
Bake for 8 to 10 minutes or until the tops are shiny and crisp, and allow to cool completely before removing from pan.
For the filling:
Use the basic buttercream found in this post.
50g raspberry jam
Stir together the rasberry jam and the buttercream. (Yup that easy!)
Finished rasberry buttercream
Finished macaron halves
80g raspberry jam
Flip over half of the maracron shells. Transfer the buttercream into a pastry bag with a 3/8 inch tip. Pipe a circle of buttercream near the edge of the cookie and complete this step for all flipped shells. Then, transfer the 80g of rasberry jam in a pastry bag fitted with a small to medium round tip. Pipe the raspberry jam into the center of the buttercream circle.
Place one shell with buttercream and one plain shell on top of each other and there you have a completed macaron!
These cookies were well worth the trouble of creating and re-creating. Just try one for yourself and see!
Reply with any questions or comments about any recipes I try here on The Sunday Pastry, or suggestions of recipes you would like to see!
Until next week!