Raspberry Macaron Bouquet Recipe

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By now you would have noticed the dessert table trend of cake pops and french macarons. My new favorite daily must read blog, is that of a brilliant pastry chef, food photographer and food stylist, US based Tartelette has combined these two hot trend items in to one very stylish and delicious addition to a dessert table, Raspberry Macaron bouquets. Tartelette's other macaron recipes here

Raspberry Mascarpone Macarons:

For the shells: 

90 g egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)

25 g granulated sugar

200 g powdered sugar

110 g almonds (slivered, blanched, sliced, or meal)

1 tablespoon cherry pink powdered food coloring

Prepare the macarons:

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds and powdered color in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

For the filling:

4 oz mascarpone, room temperature

2-3 tablespoon good quality raspberry preserves

In a small bowl, whisk together the mascarpone and preserves together until well incorporated. Fill a small piping bag with a large plain tip (Ateco #809) with it and pipe in the center of each shell. Let the shell mature at least 24 hours in the fridge so all the flavors have the chance to meld together.

A very special to thank you to Helen for allowing Mini Gaga to feature her brilliant jaw dropping work. Please do leave a comment to show your appreciation to Helen.

Please note that these images are the copyright of Helen M from Tartelette and can not used with permission. Her portfolio can be viewed here.