In a happy coincidence, these beautiful cafe au lait dahlias perfectly matched this batch of vanilla and raspberry macarons.
Vanilla Macarons with Raspberry Mousse
Makes about 16 macarons.
1 cup powdered sugar
3/4 cup fine almond meal
2 egg whites, room temperature
Pinch cream of tartar
1/4 cup granulated sugar
Scrapings of one vanilla bean
2 tablespoons water
1 (1/4-ounce) packet unflavored gelatin
8 ounces very ripe raspberries, rinsed
4 tablespoons sugar
1 teaspoon lemon juice
1 cup heavy cream
- Preheat oven to 375 degrees fahrenheit.
- Whisk together almond flour and powdered sugar until well combined, and then sift to eliminate any clumps. Set aside.
- Using an electric beater or mixer on a medium setting, whip egg whites until a bit foamy.
- Add cream of tartar, and continue mixing until gentle peaks form.
- Add in the granulated sugar and vanilla, and mix on high setting until stiff peaks form. About 8 minutes.
- Sift flour mix over top of whipped mixture.
- Using a rubber spatula gently fold together until the mix is smooth, even in texture, and glossy.
- Transfer mixture to a piping bag, fitted with a medium size round piping tip( 1/2-3/4″).
- Carefully pipe small rounds(3/4-1″)on to parchment lined baking sheets.
- Give baking sheet a few sturdy taps on the bottom to encourage any air bubbles to be released.
- Let macarons sit for at least 15 minutes.
- Turn oven down to 325 degrees fahrenheit.
- Bake about 10 minutes, rotating them halfway through.
- Let cool fully before filling.
- Whisk together water and gelatin in a small bowl, set aside.
- Combine the raspberries, sugar, and lemon juice in a small saucepan and stir. Mash the raspberries up in to a pulp to squeeze their juice out.
- Bring the mixture to a boil over medium-high heat, then reduce the temperature until the mixture just simmers.
- Stir occasionally, until the raspberries are falling apart and the mix has thickened a bit. Around 10 minutes.
- Prepare a fine metal sieve over a bowl.
- Pour the raspberry mixture into the sieve
- . Use a rubber spatula to help strain raspberry mixture through the sieve. Immediately whisk the gelatin mixture into the raspberry mix until they’re fully incorporated with each other.
- Set aside to cool to room temperature, about 15 minutes.
- Place the bowl of a stand mixer into the freezer while the raspberry mixture cools.
- Once 15 minutes have elapsed, place cream into stand mixture and whip until stiff peaks form.
- Whisk raspberry mixture to smooth out any lumps that have formed.
- Add half of the whipped cream to the raspberry mix, and stir with a rubber spatula until just combined. Then add the remaining whipped cream and fold until just combined and entire mixture is a uniform pink color.
- Transfer raspberry mousse into a piping bag fitted with a round medium sized piping tip.
- Pipe a dollop of mousse onto half of the macaron shells, and top them with the other halves to finish.
Sometimes I put a small dollop of raspberry jam in the center of each of these macarons, if you have any jam laying around that would be appropriate, put a shallow 1/4 teaspoon in the center of each macaron shell after piping the mousse.