This Valentine’s Day, I’m sharing this recipe for some super delicious and darling Raspberry Elderflower French Macarons. A decorating pen with edible ink makes them entirely customizable, so wear your heart on your dessert this February, (or any other time of year).
These little, sweet nothings are comprised of a pale pink, almond shell which sandwiches a raspberry-elderflower buttercream. Macarons may be finicky, but the ends certainly justify the means. To make them, you fold a stiff meringue with sifted almond flour and powdered sugar (called macaronage) and pipe them into itty bitty dollops onto parchment paper.
They dry for 15-20 minutes until no longer sticky, and then they’re baked in a low oven, in which they puff up and earn those adorable, ruffled “feet.”
After they cool, you whip up a buttercream flavored with Elderflower syrup (or Saint Germain liqueur), lemon, and seedless raspberry jam. Pipe the filling on one, top with another, and store in the fridge in an airtight overnight.
Raspberry Elderflower French Macarons
- 2 cups powdered sugar
- 1 cup almond flour
- 1/2 cup egg whites in a glass measuring cup
- pink gel food coloring
- pinch salt
- 2 1/2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 stick of butter softened
- 1/8 cup heavy cream
- 2-3 cups powdered sugar
- 2 tablespoons elderflower syrup or St Germain
- 1/4 cup seedless raspberry jam or preserves
- 2 tablespoons lemon juice
Prepare two baking sheets with parchment paper and preheat the oven to 300 degrees (275 if you have a hot oven).
Sift together the powdered sugar and almond meal into a large bowl.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff and glossy (stiff peaks). Using a toothpick, add coloring to meringue and whip a few seconds more.
Pour almond mixture in the bowl, and using a rubber spatula, fold the ingredients together. It should take no more than 20 strokes. Deflate the egg whites but be gentle.
Stop once it oozes like lava but is nowhere near runny.
Using a spatula, transfer mixture to a gallon Ziplock bag.
Squeeze all the air and twist it closed. Snip the corner with scissors so that you have about a 1/4 inch opening.
Pipe dollops of batter slightly bigger than a Hershey’s kiss onto the parchment.
Lightly rap each sheet on the counter to get rid of air bubbles.
Let them sit (after all have been piped) for at least 20 minutes.
They should be slightly dry to the touch and not sticky. If it’s humid, turn on the air conditioner in your kitchen or blow a fan.
Bake in the oven (watching carefully) one batch at a time for 10-12 minutes.
You know they’re done when they are hard and stiff to the touch.
Let them cool completely on the parchment while you prepare your buttercream.
Beat the butter in the mixer fitted with the paddle attachment. When it’s light and fluffy, add the sugar, 1/2 cup at a time, until it’s the proper consistency. Add the cream. Add more sugar if it’s too runny, more cream if it’s too thick. Be sure to scrape the bottom, and add jam, lemon juice, and elderflower to taste.
To fill them, match each cookie to another of the same size. Pipe the filling, (in a Ziplock bag with the tip snipped) starting from the outer edge in a circle and ending in the middle. Sandwich the two halves.
No filling should be on the edges.
Refrigerate for 24 hours and up to 3-4 days.
Take some out an hour before you want to eat them and let them come to room temp. Enjoy!