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Recipes >> Cookies, Biscuits Recipes > French Macaroons with Rose and Raspberry Butter Cream

French Macaroons with Rose and Raspberry Butter Cream

French Macaroons with Rose and Raspberry Butter Cream
Prep Time
40 Mins + Over Night
Cook Time

40 - 45 Mins
Serves

As Desired
Fantastic recipe of French Macaroons is not a common recipe. Hazelnut meal is also included with almond meal. Moreover rich butter cream and jam filling is making them more luscious. Must try macaroons recipe for all macaroon lovers!
Viewed: 3851
Source:  Ramsha
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Ingredients

  • Almond flour 3/4 cup and 1/4 cup sifted
  • Confectioners' sugar 2 cup
  • Hazelnut flour 1/4 cup
  • Salt a pinch
  • Sugar 2 tbsp+1/2 tsp
  • Egg whites (3 large eggs)
  • For the Filling:
  • Raspberries 4 cups
  • Egg whites (2 large eggs) room temperature
  • Butter 10 tbsp
  • Sugar 1-3/4 cup (divided)
  • Rose water 2-3 drops

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Cooking Directions

  1. Pre heat oven at 375 F and Line baking sheet with parchment paper and set aside.

  2. Sift almond flour, hazelnut flour and sugar.

  3. Beat egg whites with the help of electric beater until medium peaks from then add sifted sugar and salt beat for a little while.

  4. Add almond and hazelnut sifted flour now fold with spatula to incorporate well.

  5. Now take a pastry bag with 1/4 inch tip and fill this mixture.

  6. Pipe out the mixture approximately 1 inch rounds on a distance and let it rest on room temperature for about 15-20 minutes.

  7. Bake at 375 F for 5 minutes then reduce oven temperature to 325 F and bake for 10 minutes.

  8. For the Filling: For the Jam: In a sauce pan put raspberries with 1 cup of sugar and bring to boil and keep stirring till sugar dissolved and raspberries soften.

  9. Let it cool and blend then strain this cooked jam.

  10. Butter Cream Filling: Put egg whites, 6 tbsp sugar and salt blend into blender to mix or beat with electric beater.

  11. Now put the bowl of egg white mixture on double boiler and heat and keep stirring often by whisk on high speed till 4-5 minutes and stiff meringue form.

  12. Let cool at room temperature.

  13. Now add butter in 1 inch piece and mix well add again 1 inch piece of butter and mix (butter will be added into one by one pieces after mixing each) to incorporate well also add rose water and mix.

  14. Add 3 tbsp prepared and strained jam into butter cream and beat well (1 tbsp at a time).

  15. Fill pastry bag with butter cream, spoon jam on flat sides of macaroons and set on lined tray with parchment paper, on half remaining macaroons pipe butter cream on edges and keep these part onto the jam layered macaroons to make sandwich.

  16. Refrigerate for overnight to chill.

  17. When serve take out from fridge before half an hour.

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