Macaron à la framboise 
Raspberry Macarons
Cooking Instructions
- 1
Prep time: 1 hour
Bake time: 10 to 12 minutes per batch
Difficulty: Medium
- 2
Start by measuring out all your ingredients.
Place the almond flour and powdered sugar in your food processor. Blend for 30 seconds to make the mixture finer. Sift this mixture into a bowl using a fine mesh sieve.
- 3
In a heavy-bottomed saucepan, stir together water and granulated sugar with a spatula, then heat over medium heat. Use a clean pastry brush dipped in cold water to wipe down the inside edges of the pan to prevent sugar from sticking. Insert a candy thermometer into the syrup to monitor the temperature—it should reach 244-246°F (118-119°C). Meanwhile, pour 2/3 of the egg whites (about 75 grams) into the bowl of your stand mixer.
- 4
When the thermometer reads 237°F (114°C), start beating the egg whites on high speed. As soon as the syrup reaches 244-246°F (118-119°C), remove the pan from the heat, lower the mixer speed to medium, and slowly pour the hot syrup down the side of the bowl into the whipped egg whites.
- 5
Once all the syrup is added, increase the mixer speed to high to cool the meringue (this is called Italian meringue). Add the food coloring and cocoa powder.
- 6
Meanwhile, pour the remaining egg whites (about 25 grams) over the almond flour mixture and mix with a stiff spatula. The mixture should be fairly thick. Stop the mixer—the meringue should be smooth, shiny, and hold its shape. Check the temperature of the meringue—it should feel warm to the touch, not cold. Fold a small amount of meringue into the almond mixture.
- 7
Mix the almond paste and the warm meringue together until you have a smooth, even batter. Using a piping bag, pipe the batter onto a baking sheet lined with parchment paper. Bake at 340°F (170°C) for 10 to 12 minutes. Let the shells cool completely.
- 8
Prepare the filling:
Soak the gelatin sheet in very cold water to soften.
- 9
In a heavy-bottomed saucepan, whisk together the eggs, granulated sugar, and cornstarch. Add the raspberries and cook over medium heat, stirring constantly. Let the mixture cook until it just starts to boil and thickens slightly.
- 10
Once cooked, remove from the heat and add the softened, well-drained gelatin sheet, then the softened butter. Whisk to combine.
Strain the mixture. Use an immersion blender to blend for 2 minutes until the cream is smooth, shiny, and uniform. Pour into a dish, cover with plastic wrap, and refrigerate for at least 2 hours.
- 11
Using a piping bag fitted with a #8 tip, pipe a dollop of raspberry cream onto one macaron shell.
Carefully top with another shell of similar size.
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