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A Raspberry Valentine's Kiss Macaron

Ingredients

  • 3/4 cup icing sugar
  • 3/4 cup ground almonds
  • 2 cups flour
  • 2 tablespoons confectioner’s raspberry powder
  • Lemon juice
  • 2 eggs
  • 1/2 teaspoon food coloring gel in rose

Prep Time:

50 minutes

Cook Time:

20 minutes

Serves:

Thanks to the chefs at Rattan Direct for bringing us this perfectly adorable recipe! Nothing says Valentine's Day better than a Raspberry Macaron Kiss! In this macaron recipe, you can fill these delicious shells with any filling of your choice-- we recommend buttercream, jam or a chocolate ganache!

Want to see how it's done? We have the video right here!

To find more of The Recipe Show by Rattan Direct on The Food Channelclick here!

 

Preparation

  1. Draw 3cm circles spaced 2cm apart, fill 3 sheets.
  2. Blitz the icing sugar and ground almonds together in a food processor.
  3. Refine your flour by passing it through a sieve.
  4. Mix the confectioners raspberry powder into the flour in a medium sized bowl.
  5. Transfer the mixture to a separate bowl, and wipe the first bowl clean with a few drops of lemon juice.
  6. Separate the whites from 2 eggs.
  7. Pour your egg whites into the clean bowl.
  8. Beat with an electric whisk until foamy.
  9. Once the egg whites form soft peaks, gradually beat in the icing sugar.
  10. Beat until the egg white and icing sugar mixture is stiff, shiny and sticky. Scrape the bowl.
  11. Fold the gel food coloring into the egg white mixture.
  12. Add half of the dry mixture, gently folding it in.
  13. Add a drop more of food coloring gel.
  14. Continue folding the mixture as it gets looser.
  15. Once the mixture is ready, work quickly to fill a piping bag with the mixture.
  16. Snip the tip of a piping bag to create a 1.5 cm hole.
  17. Use your lower hand to steady the bag, and the top hand to squeeze out the mixture.
  18. Keep the tip close to the paper and the bag upright.
  19. Squeeze gently to form a rounded mold and quickly lift the tip when you have filled the premade circle.
  20. Leave to set for 30 minutes.
  21. Bake at 290 Fahrenheit for 20 minutes.
  22. Rotate the tray after 10 minutes.
  23. The macaron shells should be crisp, yet fragile, not rubbery or soft.
  24. Fill the shells with your filling of choice.