Raspberry Heart Macarons

Raspberry Macaron

These beautiful raspberry macarons made in heart shapes and filled with buttercream filling send a sweet message of love at a Valentine’s Day-themed tea.

Raspberry Heart Macarons
Yield: approximately 2 dozen cookies • Preparation: 40 minutes • Bake: 20 minutes • Cool: 30 minutes
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Ingredients
  1. 3 large egg whites
  2. 4 drops red food coloring
  3. 2 tablespoons superfine sugar
  4. 1¾ cups confectioners’ sugar
  5. ¾ cup slivered almonds
  6. ¼ cup dehydrated raspberries*, pulsed finely
  7. 1½ cups Buttercream Filling (recipe follows)
Instructions
  1. Line 2 baking sheets with parchment paper. Set aside.
  2. In a mixing bowl, beat egg whites and food coloring at high speed with an electric mixer until frothy. Gradually add superfine sugar, beating until stiff glossy peaks form. Set aside.
  3. In the work bowl of a food processor, combine confectioners’ sugar, almonds, and raspberries. Pulse until finely ground. Fold nut mixture into egg-white mixture.
  4. Spoon mixture into a pastry bag fitted with a large round tip. Pipe small V’s (approximately 1-inch in diameter) onto prepared baking sheets. Let sit at room temperature for 30 minutes.
  5. In the meantime, preheat oven to 275°.
  6. Bake until tops are set, hard, and dry but not cracked, 15 to 20 minutes. Cool on baking sheets for 30 minutes.
  7. Spread Buttercream Filling on the bottom of a macaron. Sandwich with another macaron. Repeat with remaining macarons and Buttercream Filling.
  8. Store in an airtight container at room temperature for up to 1 week.
Notes
  1. *For testing purposes, we used Just Raspberries, justtomatoes.com.
TeaTime Magazine https://www.teatimemagazine.com/
Buttercream Filling
Yield: 2½ cups • Preparation: 20 minutes
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Ingredients
  1. 3 large egg whites
  2. ¾ cup sugar
  3. 1 cup unsalted butter, cut into tablespoons and softened
  4. 3 tablespoons cream cheese, cut into tablespoons and softened
  5. 1 teaspoon vanilla extract
Instructions
  1. In the bowl of a stand mixer set over a pan of simmering water, combine egg whites and sugar. Whisk constantly until mixture registers 140° on an instant-read candy thermometer. Remove from heat.
  2. Place bowl on stand mixer, and beat mixture at high speed until whites are fluffy and cooled, approximately 10 minutes.
  3. Reduce mixer speed to medium-low. Add butter and cream cheese, by tablespoonfuls, mixing well after each addition. Add vanilla, mixing well. Use immediately.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime January/February 2011

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