Don’t laugh, but I had never had a macaron before until 2 years ago. Even then, I didn’t know there was a difference between a macaron and a macaroon. Thank goodness for Wikipedia, right? Well, once I sunk my teeth into the lusciously light and crunchy outsides and made it down to the flavorful filling, I knew I had to make some myself. It’s kind of like that thing you put off and off and off, thinking it’ll be way too hard and it’ll just be a throw-away recipe.
Boy, was I wrong and I’m still kicking myself for waiting that long to make them!
I followed Carrie‘s recipe almost exactly, but have a few tips.
- First of all, the macarons are made with almond flour. You’ll need to sift the flour before folding it into the recipe. However, when I sifted the flour there was a little under 1/4 cup of almond flour that was too grainy to fit through the holes of the sifter. I just threw that out, making the macarons nice and smooth.
- Secondly, the goal of anyone making macarons is to have those ‘feet’ on the bottom of the treat. These feet are created by allowing the uncooked macarons to dry before baking. This drying process creates a skin on top of the macarons, that rises up when baking. The first batch I created dried for 1 hour and had no feet. The second dried for 1 hour and 15 minutes and had a slight foot. The third dried for 1 hour 30 minutes and were perfection! So, the timing is key. When in doubt, let them dry longer.
- Finally, not that it’ll take you this long to eat them, but they’re best eaten within 2 days of making them. That way they’ll have maximum crunchiness. I’m sure they’ll last longer up North, but here in the South Carolina humidity, they don’t last long! 😀 Luckily, we didn’t have a problem with that. They were gone the same day we made them.
When I was first trying to decide what flavor to make, I thought of my husband. He absolutely loves chocolate and raspberry together. You might remember, I made a Chocolate Raspberry Forest Cake for him one year for his birthday. He LOVED it!
So, Logan was the inspiration for these goodies!
I even wrote a little love note for my hubby on these absolutely adorable petite love notes from Felix Doolittle. He now keeps it in his wallet. How cute is that?
Speaking of Felix Doolittle, how precious and gorgeous is all of his artwork!?
I was first introduced to Felix Doolittle by Melanie while at BlissDom and instantly fell in love. They carry a bunch of different paper products, including the goodies you see here:
They can all be personalized, too!
I’m pretty sure my favorites are these chef medallions (below). They are personalized stickers that you can stick on anything made by you! That’s how I packaged homemade Mother’s Day gifts this year. So cute and such a great conversation starter!
Also, when you receive your products from Felix Doolittle, they take such extraordinary care of packaging. The quality is exquisite. You open up your package and you’ll see, it’s so beautiful you won’t want to take it out! 😉
I guess what I’m getting at is that I’m in love with the Felix Doolittle products. The uniqueness and beauty is out of this world. Such simple designs too, which is right up my alley.
Oh, and you should also give these macarons a try. You’ll be glad you finally took the challenge!
Chocolate Raspberry Macarons
from Bakeaholic Mama
- 3 large egg whites
- 1/4 cup sugar
- 2 cups powdered sugar
- 1 cup almond flour
- 3 tablespoons cocoa powder
- 1/2 cup raspberry jam
- In the bowl of your stand mixer, beat the egg whites until foamy. Slowly beat in the 1/4 cup of sugar. Continue to beat on high until it forms stiff peaks. Don’t over beat.
- Meanwhile, sift the powdered sugar, almond flour and cocoa powder together in a bowl.
- Using a rubber spatula, gently fold in the sifted dry ingredients into the egg whites until combined.
- Gently place the batter into a pastry bag with a large circular tip (I used this one).
- Squeeze 1 1/2″ circles spaced 2 inches apart on a parchment paper or silpat mat covered baking sheets. Slap the baking sheets on the counter once to remove any air bubbles. Allow the circles to dry for at least 1.5 hours, creating a skin on the top.
- Once ready, preheat the oven to 325F.
- Bake for 15 minutes or until the macarons have risen and are hard to the touch.
- Allow them to cool completely on the baking sheet.
- Once cool, spread a small amount of raspberry jam between two cookies and store in an airtight container.
Servings: about 15 macaron sandwiches
No purchase necessary to enter. Prizes will only be shipped within the United States. Winner will be selected at random by rafflecopter using Random.org. All entries received after the giveaway closing day and time will not be considered. Entries that do not follow the entry requirements will not be considered. Winners will be notified via email and will have 24 hours to confirm receipt of the email. If the winners do not reply within 24 hours, another winner(s) will be selected. Giveaways will be mailed to the winners’ address. This giveaway has been sponsored by Felix Doolittle. I received these samples, compensation and was provided the opportunity to host this giveaway. All opinions stated are my own.