Rather, what I should say is, I will never tire of eating macarons. This is partly to do with the fact I can appreciate the lengths anyone is willing to put into creating these trendy and temperamental french treats.
I’ll be the first one to admit macarons bring about more anxiety than sitting an end of year law exam. I have failed at making macarons more times than I care to admit (…think burnt, cracked shells with no ‘feet’). However, when the macarons do work out, the end result is always worth the labour intensive effort.
When it comes to creating macarons each step needs to be meticulously followed. From experience, improvisation on the recipe is usually not a good idea and weighing the ingredients to their exact measurements is a tedious necessity.
There are many incredible macaron recipes with endless flavour combinations, but this recipe hands down is my personal favourite (and creation). This recipe arose after a visit to Sydney’s Laduree shop. After viewing the incredible macaron display and tasting the Laduree Isaphan, I was so inspired that I HAD to create my own version.
This double decker stuffed macaron makes me very happy. It is filled with a pink peppercorn and raspberry ripple butter cream, raspberry jelly, surrounded by fresh raspberries and then sandwiched between two rose flavoured shells.
A raspberry macaron has to be one of the most popular and loved macaron flavours…the addition of the pink peppercorns further enhances the overall flavour and gives another edge to an otherwise mundane macaron.
These macarons sandwiches are visually stunning and light as a feather and deliver enough sophistication to impress even the toughest of crowds…so satisfy your inner cookie monster and create these sandwiches of happiness. Bon Appetit!
- 110g almond meal
- 200g icing sugar
- 100g egg whites
- 1/2tsp salt
- 50g caster sugar
- 1/2tsp pink food colouring
- 1/2tsp rose water
- Fresh Raspberries to decorate
- 1/2 cup softened butter
- 1 to 1 1/2 cup icing sugar
- 1tsp vanilla extract
- 3tbs ground pink peppercorns (or to desired taste)
- Left over raspberry jelly
- 2 punnets fresh raspberries or 200g frozen raspberries
- 1/2 cup sugar
- 3 egg yolks, lightly whisked
- 6tbs butter
- In a food processor pulse the almond meal until a finer crumb forms. Then add the icing sugar and pulse to combine into a fine powder.
- In a separate bowl, use an electric whisk to whisk the egg whites and salt until foamy. Add the caster sugar in a slow drizzle. Whisk until the mixture forms stiff peaks, and add the food colouring and rose water.
- Fold in half of the dry almond mixture into the egg whites, gently combining. Once combined add the remaining half, folding lightly, being careful to not overwork and combine.
- Add the mixture into a piping bag and pipe macaroni shaped circles onto a baking tray lined with baking paper.
- Preheat an oven to 140 degrees.
- Let the macarons sit for twenty minutes to forty five minutes to form a 'skin'.
- Once rested, bake the macarons for 20 minutes or until risen and holding their form.
- Let them cool before assembling.
- In a bowl soft the butter with a fork. Combine with icing sugar and vanilla until smooth and thick enough to be piped.
- Add the ground pink peppercorns and stir to combine. Place in the refrigerator to thicken until required (the raspberry jelly will need to be incorporated to this mixture).
- In a saucepan heat the raspberries and butter until the mixture begins to simmer and the raspberries are losing their shape.
- Add the yolks and sugar and mix, stirring continuously over a low heat until the mixture thickens and coats the back of a spoon.
- Pass through a sieve, keeping the remaining raspberry granules in a separate bowl.
- Add half the raspberry granules to the butter cream and chill both in the refrigerator.
- Place four to five fresh raspberries on one half of a macaroni shell. Pipe the butter cream between the raspberries.
- In the middle place half a teaspoon of the raspberry granule jelly then sandwich between another macaron shell.
- Place a further dollop or butter cream onto the sandwich and stick a fresh raspberry ontop.
- Repeat process with all remaining macaron shells.
- Always use scales to measure each ingredient exactly as the recipe calls for. Precision is necessary!