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Just gorgeous Laura! One of the 7 came out completely flat; it was loaded with sugar and I ended up with a giant 11×17 baked crispy cookie. Thank you for such yummy macarons! I guess from the other comments, I’m not alone. I recommend weighing out all the ingredients before beginning; I also found it helpful to use my iPhone as a timer while beating the meringue. I haven’t braved them yet either but I really want to and you have given me the nudge. You MUST open your oven once in the middle of baking process, to let that air out to prevent macarons from turning out hollow. Your email address will not be published. I made a meringue and folded in the mixture of almond flour, powdered sugar and dried raspberries I was wondering if I make lemon curd and freeze it. Do not over beat. Not into the raspberry? Preheat oven to 350°F. Too pretty for words…I think you just need to send some to my house… stat. You should end up with about ¾ cup of smooth puree. I have honestly never tried to freeze it, but I don’t see why it would be a problem! Save my name, email, and website in this browser for the next time I comment. It’s really good on toast, english muffins, scones, or a spoon! I would suggest reading through the entire post and not just skipping to the recipe. Marta @ What should I eat for breakfast today. I’d guess on that first batch it was either having a little too much puree or you may have pulled it off the heat too soon and it needed to cook a little longer to thicken up. Vanilla Bean Macarons with Raspberry Curd Adapted from BraveTart 115g almond flour 230g powdered sugar 144g egg whites, at room temperature 72g sugar 1 vanilla bean, halved lengthwise, seeds scraped and reserved 2g (1/2 tsp) salt Raspberry curd filling (click here for recipe). Hi Lena! Your recipes always turn out, no doubt. I’ve actually used like a blended raspberries with sugar that had been frozen and thawed. The detailed instructions made me feel well supported with a somewhat intimidating baking project and I feel like they came out great for my first time! Looking at these I might have to take the plunge. Thank you for sharing your suggestions! Firmly tap the baking sheets against the counter to release any air bubbles (5-10 times). Therefore, I use my. Add sifted almond mixture all at once OR egg whites mixture into bowl with almond mixture (I prefer this way because the mixer bowl bottom has a shape that kind of stands in my way to properly stir the batter). Stir and press raspberries to let the juice out and heat until it starts bubbling. If the batter is runny and fluid, it’s overmixed and won’t hold a shape. Save my name, email, and website in this browser for the next time I comment. Required fields are marked *. Macarons are a challenge to get right. The cookies will be very crunchy and dry for the first day. You’ve nailed this recipe, Laura! These don't need to rest, put them straight into the oven. Repeat until batter is smooth and falls of spatula in a thin flat ribbon (35-40 complete strokes). I applaud you, Laura! They are absolutely lovely…and thanks for the photos, especially for the egg whites! I wrote up this really detailed Macaron Tutorial that I hope helps you get them right! Absolutely gorgeous, Laura! Hi! These cookies are too tempting…My mouth is watering! Using a pastry bag (or a ziplock) and a ½ inch tip, pipe out the batter into uniform 1.5 inch diameter circles. My goal is to give you the confidence in cooking and baking from scratch with well-tested trusted recipes and easy step-by-step photo and video tutorials. Bake for 17 minutes, until you can cleanly peel the parchment paper away from the macaron. Just make the Raspberry Lemon Curd! They are just perfect! You’ve inspired me to try again . The meringue should clump in the center of the wire whip attachment; knock against mixer bowl to release. Firmly tap the baking sheets against the counter to release any air bubbles (5-10 times). Do 1 baking sheet at a time. The photo belongs in a magazine…so perfect:). You’re such a talented baker! I tried to master the technique on my own and ending up taking a class. I just made these as my first attempt at making macarons and they turned out perfectly! I love how pretty these are. In a medium bowl, beat 2 oz room temp cream cheese for about 1 minute to break into smooth texture. Repeat with 2nd and/or 3rd baking sheets. Line 3 baking sheets with parchment paper. But you’ve given me courage to finally take the plunge (also, I can’t bear going another day without trying these because they look so good!). That filling is just perfect.

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