I left my culinary, pastry heart in Europe – Versailles to be exact.
The spring time always makes me think of the elegant, eccentric gardens and the high class society who graced the hallways in the Palace of Versailles. Every spring, after we’ve been blasted with our last snow fall, I find myself longing for the elegance of spring in Versailles. Since Versailles is a little longer than a road trip away, I embarked on the tedious task of recreating the fragile and decedent treat that encompasses all the magic of Versailles in spring: French Macarons.
Raspberry Almond Milk Macarons
- 1 cup icing sugar
- 3/4 almond flour
- 2 egg whites
- 1/4 cup super fine sugar
- Pinch of cream of tartar
- Your favourite food colouring (optional)
- 3 tbsp raspberry puree
- 1/2 cup butter, softened
- 4 tbsp shortening
- 2 cup icing sugar
- 3-4 tbsp almond milk, vanilla or unsweetened
Assembling the Macarons
- Preheat your oven to 375*. Spray a macaron pan with non-stick spray.
- In a food processor, combine almond flour and icing sugar. Pulse for 5-6 minutes until well combined. Sift twice.
- In a stand mixer, whip egg whites until foamy. Add in cream of tartar and sugar. Whip until soft peaks form. Add food colouring, if using, and whip softly until desired colour is achieved.
- Gently fold in almond flour mixture. Fill a piping bag with macaron mixture. Pipe mixture onto macaron pan.
- Tap macaron pan on counter to release any air pockets or bubbles. Let sit for 15 minutes.
- Put macarons in over and drop oven to 325*. Bake for 13 minutes, rotating the pan half way through the baking process. Let cool completely.
- In a separate bowl, cream together butter and shortening. Gradually add in icing sugar, alternating with almond milk. Stir in raspberry puree.
- Once macarons are cool, pipe filling onto the flat side and sandwich with another macaron shell.
- Serve immediately or place in air tight container and store in the fridge for up to 2 days.