One of the most treasured desserts in France is a colorful, delicate meringue-based sweet macaron. This delicious little dessert sandwich made with almond flour, meringue, and buttercream filling is a true French delicacy.
Try this recipe using CONFITURE PARISIENNE RASPBERRY MACARON JAM.
Confiture Parisienne is handmade in small quantities of carefully selected seasonal fruit and produced with non-refined came sugar and contains no chemical additives.
CONFITURE PARISIENNE FRAMBOISE MACARON JAM – 3.5 OZ
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Composition: Raspberry, unrefined cane sugar, lemon, macaroon (icing sugar, almond powder, egg white, sugar, thickener: xanthan gum, coloring: E120), citrus pectin.
For the raspberry macaron shells:
- ¾ cup almond flour/meal
- ½ cup powdered sugar
- ¼ cup freeze-dried strawberries pulsed to a fine powder
Hint: You can usually find free-dried raspberry in the dried fruit section of the local grocery store. Process freeze-dried raspberries into a fine powder with a food processor or blender.
- 3 large egg whites room temperature
- ½ cup granulated sugar
- ¼ cup salted butter softened
- 1 cup powdered sugar
- 3 Tablespoons strawberries jam plus more for filling the macarons
- 1-2 teaspoons heavy cream as needed
Hint: Replace the raspberry jam with Framboise Macarons Confiture Parisienne, to create the “parfait” macaron.
- Prepare two baking sheets by lining them with parchment paper or silicone baking mats.
- Sift almond flour, powdered sugar, and freeze-dried strawberries powder through a fine-mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don’t go through the mesh sieve. Set aside.
Hint: Sifting. It really is important to sift the almond flour, strawberries powder, and powdered sugar together TWICE through a fine-mesh sieve. Not only does this help lighten the mixture and evenly combine the ingredients
- In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Increase the speed to medium-high then continue to beat until stiff peaks form.
- Fold the sifted almond mixture into the egg whites using a spatula until the batter becomes the consistency of lava and drizzles off a spatula in a thick ribbon.
Hint: using the spatula to scrape the stuff at the bottom of the bowl and lift it up on top, as opposed to stirring in a circular motion. You repeat this folding action (sort of a “j-shape” motion that is technically referred to as “macronage”
- Transfer the macaron batter to a piping bag fitted with a large round tip or a Ziploc bag with one corner cut-off. Pipe the macaron batter in 1 ½-inch circles onto the silicone mat or parchment paper-lined baking sheets. Let the macarons sit for 30-60 minutes until the top is dry enough to touch. It may take even longer if the day is humid.
- Preheat oven to 300 degrees F. Bake one sheet of macaron shells at a time for 16-18 minutes. Cool completely on the baking sheet before attempting to remove the macaron shells from the pan.
7. Meanwhile, make the raspberry buttercream by beating the butter in a medium bowl until creamy and smooth. Add the powdered sugar and jam and mix again. Add as much heavy cream as needed to get good piping consistency.
8. To fill the macaron shells, transfer the strawberry buttercream to a bag fitted with a small round tip or a Ziploc bag with one corner cut off. Pipe a border of buttercream around the edges of half of the macaron shells. Fill with ½ teaspoon of raspberry jam, then top with another macaron shell.
Freezing and Storage: Store in an airtight container on the counter for 3 days or in the fridge for 1-2 weeks. When filled with ganache, these can even be frozen for up to 3 months, but some other fillings like jams that have a higher moisture content don’t freeze as well.
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📷 Credit: Confiture Parisienne and Google images