“Mad Mac” Raspberry French Macarons

Macaron recipe. (24 macarons cookies/ 48 shells)

Recipe by Florian bellanger and Ludovic Augendre, Chefs Owners of Mad Mac

Almond Flour 1 cup (100 grs)

10 X Powder sugar 1/3 cup + 1 tblespoon  (80 grs)

Egg white 1 unit (30 grs)

Apricot Jam 1 tbs (8 grs)

Sugar 1/3cup (68 grs)

Egg white 1 unit (30 grs)

+ 1 Jar of Raspberry Preserve with seeds (ex : Bonne Maman Brand)

Process:

Using a whisk Combine in a mixing bowl, almond flour and  powder sugar, add the egg white and the apricot jam, mix until combined.

In a Mixing machine (kitchen aid) using whisk attachment, Whipp the egg white / half way, start to add the granulated sugar little by little, to strentengh the whipped egg whites (stiff peak) .add food colouring at the end until nice bright pink color (has to be bright because color fade away a bit during baking)

Add 1/3 of your egg whipped white (meringue)  into the first mix, mix using a spatula,  until combined,  (repeat) …. add the rest of your egg white  and do the mix by hand with a rubber spatula, mix until combined  and shinny.

Pre-heat your oven at 375 F

Using a pipping bag , form the macarons shells on  a  sheet pan tray lined with non-stick parchemine paper,  no more than 1 inch diameter .

Important before baking :

Let the macarons shells rest at room temperature (for about 15 minutes) or until the top of your cookies get dry a bit and does not stick to your fingertip anymore.

 bake at 375 F  for 12 to 14 min.

Once out of the oven , let them cool at room temperature , then take out (gently/ French Macarons shell are very Fragile) Flip over your macarons and using your thumb  press a bit the center  of it to get a small hole using a pipping bag or teaspoon, apply filling (raspberry preserve) on only one side of the cookies and stick both part together .

Note : once all done , refrigerate Macaron over night on a tray cover with plastic wrap or an air-tight container , the inside will absorb some moisture from the preserve and they will get even more nice and tender.