Whipped Cream Macarons Recipe
Welcome to the world of delightful French pastry with a touch of elegance and a burst of berry goodness. Our whipped cream macarons recipe with raspberry filling is a delight for the eyes and the tongue.
The elusive, almond-based macaron shells, decorated in an appealing pink shade, enclose a scrumptious center filled with vivacious whipped cream and the cheerful, flavorful saccharinity of fresh raspberries.
These exquisite sweets are perfect for exciting guests at your tea party. Get ready to embark on a journey of taste and delicacy as we guide you through this exquisite whipped cream macaron recipe.
Ingredients:
For the Macaron Shells:
- Confectioner’s sugar: 1 cup
- Almond flour: 3/4 cup
- Egg whites, room temperature: 2 large
- Granulated sugar: 1/4 cup
- Pink gel food coloring
Whipped Cream Filling:
- Heavy whipping cream: 1 cup
- Powdered sugar: 2 tablespoons
- Vanilla extract: 1 teaspoon
For the Raspberry Filling:
- Fresh raspberries: 1/2 cup
- Powdered sugar: 2 tablespoons
Instructions:
For the Macaron Shells:
- Line a baking tray with parchment paper and preheat your oven to 300°F (150°C).
- In a food processor, combine the almond flour and confectioner’s sugar. Pulse until you have a fine powder. Sieve the combination into a bowl to take out any lumps.
- In another mixing bowl, beat the egg whites until they begin to froth. Slowly add the granulated sugar while continuing to beat. Add a few drops of pink gel food coloring, and beat until stiff peaks form.
- Carefully fold the almond flour mixture into the beating egg whites so that they don’t lose their shape. Fold the batter in more until it is even and glossy.
- Take a piping bag with a round tip and shift the macaron batter into it. Pipe small rounds onto the prepared baking tray.
- To release any air bubbles, tap the baking tray on the counter. Set the macarons down for about 30 minutes so that a skin can form.
- Bake in the preheated oven for 15–18 minutes, or until the macarons are set. Let them cool completely on the baking tray.
Whipped Cream Filling:
- In a mixing bowl, beat the vanilla extract, powdered sugar, and heavy whipping cream until stiff peaks form. Be careful not to beat too much.
For the Raspberry Filling:
- In another bowl, smash the fresh raspberries with powdered sugar to make a raspberry sauce.
Assembly:
- Put the macaron shells together in groups of two that are the similar size.
- Spread a spoonful of the whipped cream on the smooth side of one macaron shell and a spoonful of raspberry filling on another.
- Slightly snack the two macaron shells together.
- For all the macarons repeat this process.
- Chill the macarons in the fridge for at least 30 minutes to let the tastes to blend.
Serve your wonderful French Pink Whipped Cream Macarons Recipe as a delightful indulgence for any special event or merely to please your sweet longings. Enjoy!
