Peach Raspberry Macarons
The peach raspberry macarons are pretty and pastel. They have a raspberry buttercream filling with peach jam centers.
Ingredients
French Macarons
- 200 g super-fine almond flour
- 200 g confectioners' sugar
- 140 g egg whites about 4 eggs
- 200 g granulated sugar
- 50 g water
- gel food coloring optional
Raspberry Buttercream
- ½ cup unsalted butter softened
- 2 cups confectioners' sugar
- 1 to 2 tablespoon milk
- ½ teaspoon pure vanilla extract
- 2 to 3 tablespoon raspberry jam or to taste
Assembly
- gold luster dust
- vanilla extract
- clean paint or pastry brush
- peach jam
Instructions
French Macarons
- Line two baking sheets with parchment paper or non-stick silicon mats and set aside. Sift the almond flour and powdered sugar together in a large mixing bowl and set aside. If using regular almond, you may considering grinding it further in a food processor (along with the sugar to keep from making almond butter) for extra smooth macarons.
- Place the granulated sugar and water in a saucepan over high heat. Bring to a boil and continue to cook until the mixtures registers 238 degrees on a candy thermometer. Remove from heat and let rest for about 30 seconds.
- Meanwhile, whisk the eggs whites with an electric mixer until medium-soft peaks. Do not over-mix the whites. They should be soft but able to hold their shape, not dry and clumpy. If using a stand mixer, begin whisking on high when the sugar mixture hits about 210 degrees. The sugar syrup will heat up rather quickly at this point.
- Once the sugar mixture is hot and the eggs are whipped, turn the mixer on high speed and carefully pour in the sugar. Pour in the sugar slowly and try to keep it from hitting the whisk to prevent hot sugar splatters. Continue to mix on high until the outside of the mixer bowl returns to room temperature (about 8 minutes). During the last minute or so, add in the gel food coloring, if desired.
- Pre-heat oven to 325 degrees F.
- Using a large, rubber spatula, begin folding in the meringue mixture into the almond flour mixture in three batches. Use large, deliberate folds – turning the dry ingredients from the bottom of the bowl up to the top. Continue to fold and smooth out the batter until it falls like thick lava off of the spatula – not too stiff and not too runny. Rotate the bowl as you fold and smear the mixture against the sides of the bowl with spatula to knock out some of the air. Do not over-mix.
- Fill a piping bag fitted with a medium round piping tip with the macaron batter. Pipe out uniform rounds of the batter, about 1 ¼ inches in diameter, on the prepared baking sheets. When done, rap the bottoms of the baking sheets a few times against a safe work surface to knock out any air bubbles.
- Allow the piped macarons to rest at room temperature for 20 to 30 minutes or until the tops feel dry to the touch and are not sticky. Bake for 9 to 12 minutes. When done, the tops of the macarons should "jiggle" ever so slightly but still feel attached to the base. Cool the macarons on the baking sheet for at least 5 minutes before carefully pealing them off the parchment paper or baking mat.
Raspberry Buttercream
- Beat butter at medium-low speed of electric mixer until smooth and creamy (1 to 3 minutes.)
- Gradually add the confectioners' sugar, milk, and vanilla extract with mixer at low speed, scraping bowl occasionally. Mix until blended.
- Beat at medium-high speed 3 to 5 minutes, until buttercream is light and airy and nearly white. If needed, add the additional milk until desired consistency. Add the raspberry jam and mix until combined.
Assembly
- Mix a touch of gold cluster dust (⅛ teaspoon) with a few drops of vanilla extract to make a thin paint. Place the cooled macaron shells on a piece of parchment paper, tops facing up. Using a clean brush, dip it into the gold paint and flick the bristles with a fingertip over the tops of the shells. Experiment with distance between the brush and the macaron until you find a design that you like. Allow to dry.
- Once dry, match the macaron shells according to size/color. Flip the bottom halves of the shells over to be filled. Fill two piping bags fitted with small-medium round tips with the whipped ganache and raspberry buttercream. Pipe the whipped ganache onto half of the bottom shells. Gently sandwich the top shell on the ganache. Press together just until the ganache reaches the edges of the feet. For the Raspberry-Peach macarons, pipe a ring of raspberry buttercream around the bottom shell. Fill the center with peach jam before sandwiching together with the top shell.