Lemon Raspberry Macaron Laduree Recipe

This post may contain affiliate links. See my disclosure policy.

Thought Macaron Mondays had ended last week? So did I… until I made some more!

I had intended just to make lemon macarons when it hit me as the meringue was whipping… what if I added… raspberry! *evil laugh*. I did. And it was good.

Lemon Raspberry Macaron Laduree Recipe

Time for the recipe.
It’s from this fabulous book: Laduree: The Sweet Recipes.  Let’s get started. 
Three recipes today: The macaron shells, the lemon filling, and the raspberry filling.
GET THE PRINTABLE RECIPE HERE


Materials needed:

• silicone spatula (I use this one)

• parchment paper or silat (I like this silpat made in France)

• electric mixer (your hand will get tired whipping the meringue, I use a Kitchenaid, I actually use this super professional one in cherry red, but the entry level model is a nice start too! )

• a food scale (yes, you need this. I use this one)

• a piping tip and piping bag (I like the ateco #806, I use these tips and piping bag) 

• Food coloring (the gels or dry powder works best, not the liquid store stuff)

• A macaron template (either make one or get one here or here. It makes piping easier)
• food processor (for the cream filling, I use this one)

Laduree Macaron shell Recipe

275g ground almonds  

250g powdered sugar   

210g egg whites          

210g granulated sugar 

1.  Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.

2. Sift the almonds and powdered sugar. Set aside.

3. Weigh out granulated sugar.

4. Weigh the egg whites.  Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat.  Once all mixed, increase speed to medium and beat until a firm meringue forms.  You want a firm meringue with glossy peaks but not stiff peaks.  They should defy gravity and remain in the bowl if you turn it upside down.  If you tilt your bowl to the side and they are sliding out, keep beating.

5. Add the food coloring gel and mix.

6. Then fold in 1/3^rd of the almond/sugar mixture into the meringue with a silicone spatula.  Once combined, add another third of the almond mixture. Add last bit.  This batter requires more deflation during this step since it creates such a poofy meringue.

7. Add the batter to a piping bag.  Pipe in rows using your template onto parchment paper.

8. Pick up the pan and beat until the counter.  The cookies need to rest on the counter between 30-60 minutes.  They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)

9.  Set the oven to 300F.

10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them.  You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!   

11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.

Lemon Filling Recipe
Ingredients

• 160g granulated sugar
• zest of 1 lemon, grated (approx. 5 grams)
• 5g cornstarch (cornflour)
• 3 whole eggs
• 110mL lemon juice (use fresh lemon juice)
• 235g butter, softened

Directions
1. Prepare the lemon cream one day in advance.

2. In a bowl, mix together the sugar and lemon zest. Then add the cornstarch.

3. Add the eggs one at a time and then the lemon juice.

4. Pour this mixture into a saucepan and cook over low heat, stirring with a spatula until it simmers, allowing the cream to thicken.

5. Remove from heat.

6. Allow the cream to cool slightly for approx. 10 minutes so that is hot but not scalding (approx. 140 degrees Fahrenheit).  (Now, if you got egg white chunks in it like I did one time, just strain the lemon mixture before adding the butter).

7. Add the softened butter.

8. In a blender or food processor, blend the butter and cream together until mixed. 

9. Keep in airtight container for minimum of 12 hours so that the cream may become firm.


Raspberry Filling Recipe
Ready for this recipe: go buy seedless raspberry jam. Done!


Filling the cookie shells:
1. On one side of the cookie shell, fill one-half of the shell with lemon cream.  On the other cookie shell, fill one-half the shell with raspberry jam.  Twist the two shells together to get them to stick. 


2. Let cookies rest in the fridge for a minimum of 12 hours but preferably 24 hours.  This allows the “macaronnage” to occur. (basically, the ingredients all soak in together and make the cookie taste amazing!).

Lemon Raspberry Macaron Laduree Recipe

Lemon Raspberry Macaron Laduree Recipe

This is the end of Macaron Mondays (for now).  To check out my other macaron recipes, either click on the “recipe” link above or the macaron link below!

written at http://peoniesandorangeblossoms.blogspot.com
 I’ve linked up with:The Scoop! at Confessions of a Plate Addict/Stone Gable, Inspire Me Tuesday at a Stroll Thru Life, Do Tell Tuesday at a Vintage Zest,  Tickle my Tastebuds Tuesday,  Wow us Wednesdays! at Savvy Southern Style, What’s it Wednesdays at Ivy & Elephants, Centerpiece Wednesdays at The Style Sisters Feathered Nest Fridays at French Country Cottage,   Home Sweet Home at the Charm of Home, G’day Saturdays at Natasha in Oz Sunday Best Showcase at Twigg Studios.and worthwhile Wednesdays! Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!

This post was featured at The Scoop!, Tickle my Tastebud Tuesday’s feature at A Kitchen Hoor’s Adventure, and Do Tell Tuesday at Diane;s Vintage zest!  Thank you all for the features!

Sharing yet another macaron recipe as part of Macaron Mondays.  Today’s recipe is Cherry Almond macarons.  They are really good!

This post may contain affiliate links. See my disclosure policy.

Cherry Almond Macarons Recipe

Cherry Almond Macaron Recipe – click HERE FOR THE PRINTABLE RECIPE

For the macaron cookie shell recipe, I use the Laduree macaron recipe.

Materials needed:

• silicone spatula (I use this one)

• parchment paper or silat (I like this silpat made in France)

• electric mixer (your hand will get tired whipping the meringue, I use a Kitchenaid, I actually use this super professional one in cherry red, but the entry level model is a nice start too! )

• a food scale (yes, you need this. I use this one)

• a piping tip and piping bag (I like the ateco #806, I use these tips and piping bag) 

• Food coloring (the gels or dry powder works best, not the liquid store stuff)

• A macaron template (either make one or get one here or here. It makes piping easier)
• food processor (for the cream filling, I use this one)

Laduree Macarons Recipe –

275g ground almonds  

250g powdered sugar   

210g egg whites          

210g granulated sugar 

1.  Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.

2. Sift the almonds and powdered sugar. Set aside.

3. Weigh out granulated sugar.

4. Weigh the egg whites.  Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat.  Once all mixed, increase speed to medium and beat until a firm meringue forms.  You want a firm meringue with glossy peaks but not stiff peaks.  They should defy gravity and remain in the bowl if you turn it upside down.  If you tilt your bowl to the side and they are sliding out, keep beating.

5. Add the food coloring gel and mix.

6. Then fold in 1/3^rd of the almond/sugar mixture into the meringue with a silicone spatula.  Once combined, add another third of the almond mixture. Add last bit.  This batter requires more deflation during this step since it creates such a poofy meringue.

7. Add the batter to a piping bag.  Pipe in rows using your template onto parchment paper.

8. Pick up the pan and beat until the counter.  The cookies need to rest on the counter between 30-60 minutes.  They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)

9.  Set the oven to 300F.

10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them.  You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!   

11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.

Cherry-Almond Filling Recipe:

Makes enough for 40 small sandwiched macarons.

• 4 ounces of almond paste***
• 1 stick unsalted butter, cut into cubes, at room temperature
• 1/2 pint of cherry preserves or cherry pie filling (I used cherry preserves from Trader Joe’s)
• a pinch of salt
• cinnamon 
• nutmeg

1. In a food processor, place the contents of the cherry preserves and start to grind until the large chunks of cherries are gone.  
2. Add a little bit of cinnamon and a dash of nutmeg to taste.  Add more if you want it to be spicier tasting.  Set mixture aside.
3. Now, in the bowl of an electric mixer with a paddle attachment, beat the almond paste on low speed to break it up.
4. Slowly incorporate the butter while the mixture is running.  When the butter is completely incorporated the mixture will be smooth.
5. Add the ground cherries in and a pinch of salt.  Mix until it appears well-mixed.
6. You may store this cream if it is covered and in the fridge for up to 2 weeks.

Assembling the cookies:

1. Add the filling to the macarons. I used a piping bag to pipe the filling in.
2. Store the filled cookies in the refrigerator for at least 24 hours for the best results.

***If you don’t have any almond paste, here’s my recipe for almond paste:

Almond paste recipe:

• 4 ounces of almonds (blanched. I used the pre-ground almonds from Trader Joe’s)
• 4 ounces powdered sugar
• 1/2 an egg white

1. Grind the almonds in a food processor.
2. Add the sugar and grind again.
3. Add the egg white and continue grinding. Keep grinding until it looks like a paste.

I adapted the cherry almond filling recipe from this wonderful book:

Les Petits Macarons: Colorful French Confections to Make at Home

I want to point out below the different between not folding the almond mixture in enough and folding it in perfectly.  Notice the first ones I piped look like ice cream cones?  They are not mixed enough.  I then remedied the problem and folded my batter a few more times in order to get my cookies to lie flat.

macaron piping

See the difference?  These ones below are now perfectly folded and therefore lie nice and flat.

The cherry preserves I used:

The finished product…

cherry almond macaron recipe

Yum yum!

Cherry Almond Macaron Recipe

For my favorite product recommendations for making such delicate cookies, check out my amazon store

 I’ve linked up with:The Scoop! at Confessions of a Plate Addict/Stone Gable, Merry Mondays at my pinterventures, , Inspire Me Tuesday at a Stroll Thru Life, Do Tell Tuesday at a Vintage Zest,  You’re Going to Love it Tuesday at Kathe with an E,  Tickle my Tastebuds Tuesday,  Creative Ways at Posed Perfection,   Wow us Wednesdays! at Savvy Southern Style, What’s it Wednesdays at Ivy & Elephants,  Feathered Nest Fridays at French Country Cottage, Sunday Best Showcase at Twigg Studios. Say G’day  Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!

Written  at http://peoniesandorangeblossoms.blogspot.com
This post may contain affiliate links.

Did you try those lemon macarons?  Well, it’s easy to copy the same recipe with any citrus. I adapted the lemon macaron recipe for orange macarons!
This post may contain affiliate links. See my disclosure policy.

yum!

I use Laduree’s recipe.

Materials needed:

• silicone spatula (I use this one)

• parchment paper or silat (I like this silpat made in France)

• electric mixer (your hand will get tired whipping the meringue, I use a Kitchenaid, I actually use this super professional one in cherry red, but the entry level model is a nice start too! )

• a food scale (yes, you need this. I use this one)

• a piping tip and piping bag (I like the ateco #806, I use these tips and piping bag) 

• Food coloring (the gels or dry powder works best, not the liquid store stuff)

• A macaron template (either make one or get one here or here. It makes piping easier)
• food processor (for the cream filling, I use this one)

Laduree Macarons Recipe – FOR A PRINTABLE RECIPE CLICK HERE

275g ground almonds  

250g powdered sugar   

210g egg whites          

210g granulated sugar 

1.  Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.

2. Sift the almonds and powdered sugar. Set aside.

3. Weigh out granulated sugar.

4. Weigh the egg whites.  Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat.  Once all mixed, increase speed to medium and beat until a firm meringue forms.  You want a firm meringue with glossy peaks but not stiff peaks.  They should defy gravity and remain in the bowl if you turn it upside down.  If you tilt your bowl to the side and they are sliding out, keep beating.

5. Add the food coloring gel and mix.

6. Then fold in 1/3^rd of the almond/sugar mixture into the meringue with a silicone spatula.  Once combined, add another third of the almond mixture. Add last bit.  This batter requires more deflation during this step since it creates such a poofy meringue.

7. Add the batter to a piping bag.  Pipe in rows using your template onto parchment paper.

8. Pick up the pan and beat until the counter.  The cookies need to rest on the counter between 30-60 minutes.  They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)

9.  Set the oven to 300F.

10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them.  You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!   

11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.

For the orange cream filling, I’ve adapted the lemon macaron recipe from Laduree’s Sucre Book.

Ingredients

• 160g granulated sugar
• zest of 1 lemon, grated (approx. 5 grams)
• 5g cornstarch (cornflour)
• 3 eggs
• 110mL orange juice 
• 235g butter, softened

Directions

**Prepare the orange cream one day in advance.

1. In a bowl, mix together the sugar and orange zest. Then add the cornstarch.

2. Add the eggs one at a time and then the orange juice.

3. Pour this mixture into a saucepan and cook over low heat, stirring with a spatula until it simmers, allowing the cream to thicken.

4. Remove from heat. Allow the cream to cool slightly for approx. 10 minutes so that is hot but not scalding (approx. 140 degrees Fahrenheit).

5. Add the softened butter.

6. In a blender or food processor, blend the butter and cream together until mixed.

7. Keep in airtight container for minimum of 12 hours so that the cream may become firm.

8. Add to the macaron shells. Let macarons sit in the fridge for at least 1 day until serving. It will taste better this way, I promise!!

HELPFUL HINTS:

• Use fresh squeezed orange juice. If you can’t squeeze it yourself, then get a really good store brand like Simply Orange.
• Do NOT use frozen orange juice. 
• Let the macarons sit in the fridge for at least 1 day.

the orange cream

The finished product, the shells didn’t bake perfectly.  They little feet didn’t form AND they are a little too puffy.  But here’s the great thing about thesee macarons…they were delicious anyway!

For my favorite product recommendations for making such delicate cookies, check out my amazon store

I’ve linked up with:The Scoop! at Confessions of a Plate Addict/Stone Gable,  Merry Mondays at my pinterventures Inspire Me Tuesday at a Stroll Thru Life, Do Tell Tuesday at a Vintage Zest,  You’re Going to Love it Tuesday at Kathe with an E,  Tickle my Tastebuds Tuesday  Cottage Style Party at Lavender Garden Cottage, Creative Ways at Posed Perfection  Wow us Wednesdays! at Savvy Southern Style Treasure Hunt Thursday at From My Front Porch To Yours, Feathered Nest Fridays at French Country Cottage, Sunday Best Showcase at Twigg Studios. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!

Written  at http://peoniesandorangeblossoms.blogspot.com

… the Macaron Monday madness continues. This week I present to you my FAVORITE macaron recipe. Pistachio macarons!
This post may contain affiliate links. See my disclosure policy.

Pistachio macaron recipe

Now, this macaron shell recipe is different than the other macarons I’ve been making.  The key here is adding pistachio to the shell.

Materials needed

• Materials needed:
  • silicone spatula (I use this one)
  • parchment paper or silat (I like this silpat made in France)
  • electric mixer (your hand will get tired whipping the meringue, I use a Kitchenaid, I actually use this super professional one in cherry red, but the entry level model is a nice start too! )
  • a food scale (yes, you need this. I use this one)
  • a piping tip and piping bag (I like the ateco #806, I use these tips and piping bag) 
  • Food coloring (the gels or dry powder works best, not the liquid store stuff)
  • A macaron template (either make one or get one here or here. It makes piping easier)
  • food processor (for the cream filling, I use this one)

Pistachio Macaron Shell Recipe FOR A PRINTABLE RECIPE CLICK HERE

• 200g almond flour

• 75g pistachio flour (step 1)

• 250g powdered sugar

• 210g granulated sugar

• 6 egg whites (room-temperature)

• 1/8 cup chopped pistachios

• food coloring (green is traditional color for this cookie)

1 Grind your unshelled pistachios (salted or unsalted, I prefer the salted) using a food processor. Be careful not to turn it into a paste. 

2 Sift almond flour, pistachio flour, and powdered sugar through a fine mesh screen into a bowl.

3 Whisk or using a beater, turn 6 egg whites to a foam.  Slowly add the granulated sugar to the egg whites as you beat.  Whip until the meringue has firm glossy peaks but not super stiff peaks. They should defy gravity and remain in the bowl if you turn it upside down.  If you tilt your bowl to the side and the meringue started to slide, keep beating.

4 Add your food coloring.

5 Then fold in 1/3rd of the almond/pistachio/sugar mixture into the meringue with a silicone spatula.  Once combined, add another third of the almond mixture. Then the last third. 

6 Add the batter to the piping bag.  Pipe in rows using your template onto parchment paper.

7 Pick up the pan and beat onto the counter.  Now sprinkle pistachio nuts on half of the cookies as a garnishment.

8 Preheat oven to 300 degrees.  The cookies need to rest on the counter between 30-60 minutes. They are ready to go into the oven when they are dry to the touch.  The shell shouldn’t stick to your fingers.

9 Bake the cookies for 13-15 minutes, one sheet at a time.  They are done when they look kind of matte and seem firm if you tap on them.  You can always rescue an overcooked cookie with the maturation process that comes later, but you cannot rescue an undercooked one!

10 Remove from the paper once completely cool.  If they stick to the paper, they either aren’t cool yet or you undercooked them.

11 Fill the cookies when cool with the filling below. 

12 Refrigerate overnight for best results.

Pistachio Paste Recipe

Ingredients

• 80g granulated sugar

• 25g water

• 1 whole egg

• 1 egg yolk

• 160g soft butter

• 1/4 cup shelled pistachios (grind in a cuisinart into a paste). 

Directions:

1 Mix the water with the sugar until the sugar dissolves and bring mixture to a boil in a small pan.

2 Heat sugar to 250 degrees.

3 Whisk whole egg with the extra yolk until it lightens.

4 When sugar mixture is 250 degrees, pour into the eggs.

5 Whisk until cool.

6 Then add butter and pistachio paste to the sugar mixture.

To assemble the macarons, add the filling to the shell side without the pistachio crumbled on top.  Then add the crumbled pistachio top.  Store in an airtight container for 24-48 in the refrigerator.  The cookies will taste better after you wait a day, I promise!

pistachio macaron recipe

These macarons are a little underfolded.  They should not form stiff peaks when you pipe them.  I should’ve mixed it a little more.

pistachio macaron recipe

pistachio macaron recipe

I used the standard lime green dye by chefmaster.

pistachio macaron recipe

pistachio macaron recipe

Making of the pistachio paste… boiling the sugar…

pistachio macaron recipe

 … the final pistachio paste. Looks gross. Tastes delicious.

pistachio macaron recipe

 The finished product:

pistachio macaron recipe

 YUM YUM. You need to try this recipe.

pistachio macaron recipe

This was another post as part of my series “Macaron Mondays”
So far I’ve made…
Salted Caramel Macarons
Lemon Macarons
Raspberry Macarons
Marionberry Macarons

For my favorite product recommendations for making such delicate cookies, check out my amazon store

I’ve linked up with:The Scoop! at Confessions of a Plate Addict/Stone Gable,  Merry Mondays at my pinterventures Inspire Me Tuesday at a Stroll Thru Life, Do Tell Tuesday at a Vintage Zest,  You’re Going to Love it Tuesday at Kathe with an E,  Tickle my Tastebuds Tuesday  Cottage Style Party at Lavender Garden Cottage  Wow us Wednesdays! at Savvy Southern Style, What’s it Wednesdays at Ivy & Elephants, Centerpiece Wednesdays at The Style Sisters Treasure Hunt Thursday at From My Front Porch To Yours, Feathered Nest Fridays at French Country Cottage, Sunday Best Showcase at Twigg Studios. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!

Written at http://peoniesandorangeblossoms.blogspot.com