Wednesday, February 26, 2014

Raspberry Macarons with Lemon Buttercream Filling

The thought of making french macarons always seemed much too daunting to attempt on my own.  So I put it off.  For years.  Finally, earlier this month I signed up for a (Valentine's Day) macaron making class at Sur La Table. Did you know that they do cooking classes?  Cuz they do.  Best decision ever!

I went with my friend Katie and we learned the basics and got some tips and a solid recipe.  Really, it was worth the cost just to watch someone make them in front of you.  It's all about the process!

We made classic round ones, but also a few heart shaped ones.  You guys know I can't resist cutesty stuff like that.  It was a blast.

But we made them with a proper instructor looking over our shoulder, and as a team with a roomful of other people.  I had to make sure that I had REALLY learned to make anything, so two weeks later I headed to my own kitchen all by myself with some Trader Joe's freeze dried raspberries and my hot pink food processor in hand.

I had a few mishaps, I had to throw away some expensive almond meal because I might have processed it into paste... haha.  But because of the tips I learned in class, I at the very least knew to start over instead of proceeding to make sub par macarons.  That would have been the worst.

I ended up tweaking the butter cream recipe a little but and made raspberry macarons with a lemon buttercream filling.

Oh and right before I put them in the oven,, I threw some rainbow sprinkles on them.

You know, because I'm Anna and I put sprinkles on everythang.

I'm not writing out directions today.  But I will include the recipes.  Macarons are so very temperamental and I don't feel like I have the correct vocabulary to explain things with enough precision for you to replicate them. But if you're looking for a solid recipe, well here you go.  OR take the Sur La Table class because it was awesome.

Raspeberry Macarons
7 oz confectioners sugar
4 oz almond meal
2 tablespoons freeze dried raspberries, processed in food processor after measuring
4 oz egg whites at room temp
pinch cream of tartar
3.5 oz granulated sugar
1/4 tsp pink gel food coloring

Lemon Buttercream
1/2 cup (1 stick) non salted butter
pinch of salt
3.5 cups powdered sugar
2 tablespoons freshly squeezed lemon juice
1 tsp lemon zest

Just look at the pretty pictures of  these bright pink macarons until you want to reach through the screen, grab a handful of sprinkle cookies and shove them in your mouth.  Feel free to wash them down with some tea or coffee from my cute tea cup, too.

I wish the Sur La Table classes were cheaper.  Actually no, I wish they at least had frequent flyer cards or something because I want to go to like 5 of them.  Anyone want to come with me?  =)

Also, are you guys happy not to see a mason jar in this post?  I know I have been over using them lately.  I even drink my protein shakes out of them, haha.   Rest assured, you will see them again though.  And more sprinkles.  ALWAYS with the sprinkles.   Maybe my mason jars filled with sprinkles?