I refuse to believe that the macaron is simply a fad. Admittedly, there was a craze which saw the opening of several French macaron boutiques in London. I shan’t name names but one of the largest French specialists does not even make them fresh in London. Instead, they import them frozen from France - in a state of hibernation, as they call it.
Despite this, the specialists remain, and the macaron is here to stay. Now that the craze has faded a little, I feel more free to write a recipe as people will be slightly less sick of the sight of the perfect ruffled shells.
Many are intimidated at the prospect of making them, but there really is no need. The rumour of the challenge in making them may well have been promulgated by the macaron specialists themselves in order to justify their extortionate pricing.
To make them extra tangy and fruity, raspberry is worked into these macarons in three ways: freeze dried raspberries, raspberry jam and raspberry liqueur. If you can’t get hold of freeze dried raspberries, just omit this element from the recipe.
Triple Raspberry Liqueur Macarons
Makes about 30 small macarons
110g icing sugar, sieved
50g ground almonds, blitzed in a blender to a fine powder, and sieved
5g freeze dried raspberry powder OR 10g freeze dried raspberries, crushed or whole (see below)
60g egg whites (about 2 eggs' worth)
40g caster sugar
A couple of drops of pink food dye (optional)
200g seedless raspberry am
4 tbsp Chambord (raspberry liqueur)
2 large baking trays lined with baking parchment – if you wish to achieve perfectly circular macarons, create guidelines for the piping by drawing in pencil round a 4cm bottle lid repeatedly on the greaseproof paper, leaving at least 4cm between each circle. Flip it over after doing this to ensure that the pencil does not transfer to the macaron
Piping bag fitted with 0.5cm nozzle
- In a large bowl, mix together the sieved icing sugar, ground almonds and freeze dried raspberry powder. If you can only get hold of crushed or whole freeze dried raspberries, place these in a blender and blitz until they are as pulverised as possible, and then sieve to remove the seeds. You should be left with a fine red dust.
- Pour egg whites into the bowl of a bone dry electric mixer fitted with a whisk attachment. Whisk at a high speed until soft, foamy peaks form. Then, with the whisk still ongoing, add in the caster sugar, a tablespoonful at a time. Keep whisking until the meringue is glossy and firm peaks form.
- Take a third of the meringue and mix it into the dry ingredients. If the dry ingredients don’t fully combine, stir in another tablespoon of meringue. At this point you can add a couple of drops of food dye to reach desired colour - anything from baby girl to schiaparelli pink. The mixture should turn into a thick, smooth paste. Then, gradually fold in the rest of the meringue, a tablespoon at a time, until the mixture becomes glossy and smooth.
- Spoon mixture in the piping bag and pipe little dots directly onto the corners of the baking tray to stick the baking parchment down. Then pipe the mixture into each circle. Once finished piping, tap the tray down firmly on a hard surface a couple of times to remove the air bubbles from the macarons. Then set the macarons aside at room temperature for 30 minutes. This will allow a skin to form and will lead to the creation of the often-elusive but essential “macaron foot”.
- While they are resting, preheat oven to 150˚C. Bake the macarons for 20 minutes or until they can be lifted off the tray cleanly with a pallet knife. Allow them to cool until they reach room temperature.
- Place raspberrry jam in a small pot over a medium-high heat and stir continuously. After it has bubbled furiously for a couple of minutes, stir in the Chambord. Allow the mixture to simmer for about 5 minutes, or until it has become more viscous and thick enough to be able to be dropped off a spoon. Remove from the stove, allow to cool for 5 minutes and then sandwich each pair of macaron shells together with a teaspoon of the mixture.