To make the raspberry puree, just pulse a small handful of berries in a food processor.
- Yield: Makes 35
Source: Martha Stewart Living, June 2010
- 1 cup confectioners' sugar
- 3/4 cup almond flour or finely ground almonds
- 2 large egg whites, room temperature
- Pinch of cream of tartar
- 1/4 cup superfine sugar
- 1 tablespoon fresh raspberry puree, strained
- 3 to 4 drops gel-paste food coloring, in Dusty Rose (sugarcraft.com)
- 3/4 cup homemade or store-bought berry jam
Pulse confectioners' sugar and flour in a food processor until combined. Sift mixture 2 times.
Preheat oven to 375 degrees. Whisk
whites with a mixer on medium
speed until foamy. Add cream of
tartar; whisk until soft peaks form.
Reduce speed to low; add superfine
sugar. Increase speed to high;
whisk until stiff peaks form, about
8 minutes. Sift flour mixture over
whites; fold until smooth and shiny.
Fold in puree and food coloring.
Transfer batter to a pastry bag
fitted with a 1/2-inch plain round tip;
pipe 3/4-inch rounds 1 inch apart
on parchment-lined baking sheets,
dragging tip to sides rather than
forming peaks. Tap sheets on work
surface to release trapped air. Let
stand for 15 minutes. Reduce oven
temperature to 325 degrees. Bake 1 sheet
at a time, rotating halfway through,
until crisp and firm, about 10
minutes. After each batch, increase
oven to 375 degrees, heat for 5 minutes,
then reduce to 325 degrees.
Let cool on sheets for 2 to 3 minutes. Transfer to a wire rack; let cool completely. (If sticking, spray water between parchment and hot sheet. The steam will help release macarons.)
Sandwich 2 macarons with 1 teaspoon jam.