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
2015-01-14 02:42:25
Yield: approximately 2 dozen cookies • Preparation: 40 minutes • Bake: 20 minutes • Cool: 30 minutes
Ingredients
- 3 large egg whites
- 4 drops red food coloring
- 2 tablespoons superfine sugar
- 1¾ cups confectioners’ sugar
- ¾ cup slivered almonds
- ¼ cup dehydrated raspberries*, pulsed finely
- 1½ cups Buttercream Filling (recipe follows)
Instructions
- Line 2 baking sheets with parchment paper. Set aside.
- 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.
- 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.
- 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.
- In the meantime, preheat oven to 275°.
- Bake until tops are set, hard, and dry but not cracked, 15 to 20 minutes. Cool on baking sheets for 30 minutes.
- Spread Buttercream Filling on the bottom of a macaron. Sandwich with another macaron. Repeat with remaining macarons and Buttercream Filling.
- Store in an airtight container at room temperature for up to 1 week.
Notes
- *For testing purposes, we used Just Raspberries, justtomatoes.com.
TeaTime Magazine https://teatimemagazine.com/
Buttercream Filling
2015-01-14 02:43:28
Yield: 2½ cups • Preparation: 20 minutes
Ingredients
- 3 large egg whites
- ¾ cup sugar
- 1 cup unsalted butter, cut into tablespoons and softened
- 3 tablespoons cream cheese, cut into tablespoons and softened
- 1 teaspoon vanilla extract
Instructions
- 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.
- Place bowl on stand mixer, and beat mixture at high speed until whites are fluffy and cooled, approximately 10 minutes.
- 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://teatimemagazine.com/
