Recipe Index

Ingredients

• 5¼ oz. granulated sugar
• 5¼ oz. egg whites
• 5¼ oz. almond flour
• 5¼ oz. powdered sugar
• Red gel food coloring
• 1 cup fresh raspberries
• ¼ cup granulated sugar
• 2 tsp. fresh lemon juice
• ⅛ tsp. rose water
• ¾ tsp. unflavored gelatin
• 2 Tbsp. cold water
• ½ cup heavy whipping cream, chilled
• Fresh raspberries, for filling
• Gold luster dust, for decoration
• Vodka or high-proof clear spirit, for gold decor

Method

1. Line baking sheets with parchment laid over a mouse-ear template so the shells pipe to a uniform shape.
2. Whisk the egg whites and 5¼ ounces granulated sugar in the clean bowl of a stand mixer, set the bowl over a small pot of simmering water without its base touching, and whisk for 2 to 3 minutes until the sugar dissolves and the mixture turns frothy.
3. Whip the warm whites on high speed to medium peaks, add the red gel food coloring, and keep whipping until the meringue is glossy, holds stiff peaks and the bowl feels room temperature.
4. Sift the almond flour and powdered sugar together twice through a fine-mesh sieve.
5. Fold the almond mixture into the meringue, pressing the spatula against the side of the bowl, until the batter flows off the spatula like lava in a steady ribbon and can draw a figure eight that melts back into itself within 10 to 15 seconds.
6. Pipe the batter onto the prepared sheets at a 90-degree angle, tap each pan firmly on the counter three or four times to release air bubbles, and prick any stubborn surface bubbles with a toothpick.
7. Rest the piped shells for 30 to 60 minutes, until a dry skin forms and they no longer stick to a light touch.
8. Bake the rested shells at 300°F for 15 to 18 minutes, until the colour deepens, feet have formed underneath and a shell feels firm and peels cleanly from the parchment; cool them on the tray.
9. For the mousse, blend the cup of raspberries to a purée and press it through a fine-mesh sieve to remove the seeds, then stir in the ¼ cup sugar, lemon juice and rose water — a cautious hand with the rose water, which overpowers easily.
10. Sprinkle the gelatin over the cold water in a small saucepan, let it stand for 1 to 2 minutes, then heat it gently until it dissolves completely and stir it into the raspberry mixture; refrigerate the mixture for 1 hour.
11. Beat the chilled raspberry mixture until foamy, stream in the heavy cream, and beat for 3 to 4 minutes until thickened, then chill the mousse for 1 to 2 hours until firm enough to pipe.
12. Pipe dots of mousse over the flat side of half the shells, nestle fresh raspberries into the filling, and cap them with the remaining shells.
13. Stir the gold luster dust with a few drops of vodka to a thin paint and brush a swipe across the top of each finished macaron.
14. Keep the filled macarons covered in the refrigerator until serving.

Prep: 90 min · Cook: 20 min · Total: 170 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data