Raspberries and Cream Macarons

I’ve decorated a great many cakes and sweets with lovely macarons, but I’ve always had the secret wish to adorn myself with them, too. That’s why I was so excited when Tiny Hands Jewelry (a cute food jewelry site) sent me a beautiful little macaron necklace. It’s raspberry-scented too! I love it so much I decided to re-create a life-size, edible version.

While I was out shopping for fresh raspberries, I saw some gorgeous golden raspberries and decided to make a batch of macarons in my favorite Pantone hue. I’ve always had an affinity for baking with color, and I knew that turquoise and yellow would be so striking together! I really love how both versions turned out – and despite their different appearances, they taste almost exactly the same.

I got a real kick out making these mac lookalikes! I was actually giggling to myself while I photographed the two together.

If you’d like to win a macaron necklace just like mine, enter below!

a Rafflecopter giveaway

In addition to the giveaway, Tiny Hands is offering a 20% discount to SprinkleBakes readers. Just enter sprinkle20 at checkout. Offer expires June 30th.

If you follow me on Instagram, then you already know that I still cross my fingers with each batch of macarons. Even so, for me half the fun is sitting at the oven window waiting and watching  for “feet”. If you’re new to macaron-making you can find my folding technique and other tips here.

Raspberries and cream sandwiched between soft macaron shells is one of the most delicious things, ever! There’s just enough sweet and just enough tart to strike a perfect balance. I hope you’ll try them in your favorite color!

Thanks to Tiny Hands Jewelry for the inspiration and for sponsoring such a sweet giveaway!

Raspberries and Cream Macarons

[click for printable recipe]

Source: SprinkleBakes original recipe

Yield: 14 sandwich cookies per batch

Prep: 1 hour; total time 1 hour 45 minutes

Macaron shells

3/4 cup almond flour

1 cup confectioners’ sugar

2 large egg whites, room temperature

1 pinch cream of tartar

1/4 cup extra-fine sugar

Food colorings:

     For turquoise:
1/4 teaspoon Americolor Sky Blue + small dab of Wilton Buttercup Yellow.

     For red
raspberry:  1/2 tablespoon Americolor red
powdered food coloring diluted in drops of water.

1. Preheat oven to 375 degrees.  Line two baking sheets with parchment, or if you have Silpats, use them. They are excellent for macaron-making.
2. Sift almond flour and confectioners’ sugar together 2-3
   times. Set aside.
3. Whisk egg whites with a hand mixer until foamy.  Add cream of tartar and beat until soft peaks
   form.  Reduce speed and gradually add
   extra fine sugar.  Increase speed and
   beat until stiff peaks form.
4. Sift flour mixture over whites with a fine sieve. Discard
   any lumps or coarse bits that remain. 
5. If coloring the batter, a bit of gel food coloring can be
   placed on the end of a rubber spatula before you begin folding the mixture.  If using the powdered food coloring, mix the
   powder with a few drops of water before adding it to the batter.
6. Fold together with a rubber spatula using short strokes at
   first.  The batter will be thick and
   powdery with the almond flour.  Use
   bigger folds once the ingredients are incorporated and the batter loosens.  When batter is ready, it should fall from the
   spatula in a thick ribbon.
7. Transfer mixture to a piping bag.  Pipe 1 or 1 1/2″ rounds on the parchment
   lined baking sheets. Let piped macarons stand uncovered for 15 minutes to form
   a crust.
8. Decrease temperature to 325 just before placing the baking
   sheet in the oven.  Bake pans one at a
   time for 10 minutes, turning halfway through.

Note: After first batch has baked, oven temp should be
increased to 375 then decreased to 325 just before the 2nd baking sheet goes
in.

Raspberries and
cream filling

2 cups heavy whipping cream

4 oz. cream cheese at room temperature

1/3 cup granulated sugar

½ pint of red raspberries or golden raspberries

1. Place cream cheese in the bowl of a stand mixer fitted
   with the paddle attachment and whip until fluffy.  
2. Pour in heavy whipping cream and beat on medium high
   speed. Gradually add sugar with the mixture running, until stiff peaks are achieved.  
3. Scrape down bowl with a rubber spatula and mix again
   to make sure all the ingredients are completely incorporated. Transfer the
   mixture to a piping bag with a plain decorator tip affixed, or use a zip-top
   bag with the corner snipped.
4. Pipe cream mixture onto one macaron shell, place 3 or 4
   raspberries on top of the cream pointed-end-up.  Pipe another dot of cream in the center of the
   raspberries and then place another macaron shell on top.
5. Serve immediately or store in the refrigerator in an
   air-tight container.  Bring to room
   temperature before serving.