Raspberry Macarons
Perfect French macarons—delicately crisp on the outside, featherlight
and a tad chewy on the inside—are the test of a true baker. To make piping
easy and precise, use a math compass, small glass, or other circular guide to
draw evenly spaced circles on each piece of parchment to help guide you.
1 1/3 cup superfine almond flour
2 cups powdered sugar
3 large egg whites
½ teaspoon pure vanilla extract
½ teaspoon almond extract
Pinch of salt
3 drops rose-pink gel paste food coloring, plus more if needed
About ½ cup seedless raspberry jam
Line 2 baking sheets with parchment paper.
Combine the almond flour and cup of the powdered sugar in a sifter or fine-mesh sieve. Set aside.
In a bowl, using an electric mixer, beat the egg whites, vanilla and almond extracts, and salt on medium speed until soft peaks form, about 3 minutes. Increase the speed to high and gradually beat in the remaining 1 cup powdered sugar, beating until stiff peaks form. Beat in the food coloring until the desired shade of pink is reached.
Sift about one-quarter of the almond-sugar mixture over the beaten whites. Using a silicone spatula, fold it in until blended. Repeat to fold in the remaining almond-sugar mixture, one-quarter at a time, until incorporated and the batter flows like lava.
Place a pastry bag fitted with a 3/s-inch round tip (or a plastic bag with a 5/s-inch hole snipped in a corner) tip-end down in a glass. Fold back the open end of the bag over the sides of the glass to hold it open. Spoon the batter into the bag and secure closed.
Holding the piping bag upright and with the tip about V% inch above a prepared baking sheet, pipe about 25 1½ - 1¾ inch mounds of batter onto each sheet, piping even mounds spaced about 1 inch apart; make the mounds as smooth as possible, moving the bag off to one side after each mound is piped. Tap each sheet firmly against the work surface 2 or 3 times to release any air bubbles.
Place the rack in the lower third of the oven and preheat the oven to 325°F. Let the cookies stand at room temperature for 30-45 minutes. Bake 1 baking sheet at a time, rotating the pan halfway through baking, until risen and just set (but not browned), 1O-11 minutes. The bottom of the cookies should be dry and firm to the touch. Transfer the cookies to a wire rack and let cool completely.
Spoon about ½ teaspoon jam over the flat side of half of the cookies. Top them with the remaining cookies, flat side down. Place the cookies in a single layer on a baking sheet, cover with plastic wrap, and refrigerate for at least day or up to 3 days, or freeze for up to 6 months. (If frozen, thaw in the refrigerator before serving.) Serve chilled or at cool room temperature.
Makes 25 macarons