Raspberry Macarons with Cream Cheese Frosting

by Sara on July 22, 2010

macarons and basket

I must be a masochist. I’ve only made macarons a few times now, but I always seem to make them in the summer, during the height of humidity. And this particular summer has been more humid (and much warmer) than any I can recall. In fact, did you know that in the US, June 2010 was the hottest on record? Thanks, global warming!

And yet, I decided to make macarons, simply because I wanted to do a raspberry-cream cheese frosting combination. What can I say? It sounded good, and well, summery.

macarons in front of basket

What I like best about this flavor combination is that I can only eat one at a time. I love the frosting, I love the raspberry punch that these macarons have…but after one macaron, I’m satisfied. Built-in portion control is always a good thing.

This time, I played around a bit with recipes I’ve tried before. I tried to pick the least humid day to make these, which resulted in egg whites that were super-aged because I had to wait an extra couple of days to make these, and even then, my kitchen felt like it was located in a tropical rainforest. So I added a little extra sugar and a little cream of tartar, just to give the batter a little more stability.

raspberry macarons

I can’t say if those steps helped at all, since I didn’t make a “control” batch, but the macarons did turn out the way they were supposed to. My mom pronounced them “delicious,” and that was several days later.

One little recipe note that I found interesting: for the first time, I used a silpat for one sheet and parchment for another. The color of the macarons was much more vibrant when I used the silpat, but I liked the texture better for the macarons that were baked on parchment. In the past, I’d only used a silpat for macarons, so I was not prepared for these results!

Raspberry Macarons with Cream Cheese Frosting
Adapted mostly from Tartelette and Cannelle et Vanille

90 grams room temperature egg whites, aged 7 days in the fridge
30 grams granulated sugar
1/16 teaspoon cream of tartar
205 grams confectioners’ sugar
110 grams almond flour
8 grams raspberry powder*
2 drops red paste food coloring

Sift confectioners’ sugar, almond flour, and raspberry powder (I used a sieve for the sifting).

In a stand mixer fitted with the whisk attachment, whip egg whites to a foam and start gradually adding granulated sugar and cream of tartar, until glossy. Add food coloring and mix until just combined. Be careful not to overwhip.

Add almond mixture to the meringue; fold with a spatula until the batter falls back on itself in a ribbon. Be careful not to overfold (to be safe, pipe a small disk onto a plate; if a small peak remains, give the meringue another couple of folds and test again; if the top flattens on its own, you’re good to go – it’s always best to do this test just before you think the batter is ready).

Line two baking sheets with parchment or silicone baking mats.

Fit a pastry bag with a round tip (Adecco #807 or 809) and fill with the batter. Pipe 1 inch rounds onto baking sheets. If desired, top macarons with raspberry seeds that didn’t fit through the sieve. Let stand at room temperature for an hour.

Heat oven to 350*F. Reduce temperature to 300* and bake for 8 minutes, then rotate pan and bake for another 6 minutes. Cool completely. Pipe frosting on the flat side of one macaron and top with a similar-sized macaron. Enjoy!

*Whirl freeze dried raspberries through a spice grinder or small food processor

Cream Cheese Frosting

1 package (8 ounces) cream cheese**
1/2 stick (4 tablespoons) unsalted butter**
1 teaspoon vanilla extract
1 1/3 cups confectioners’ sugar, sifted
pinch of salt

**Remove cream cheese and butter from refrigerator 30 minutes prior to making frosting.

With an electric mixer (use paddle attachment with a stand mixer), beat cream cheese on medium speed until smooth; add butter and beat until blended. Turn mixer to low and slowly add powdered sugar and salt; blend until smooth. Add vanilla and mix in. Turn mixer on high and beat until light and fluffy. You may need to refrigerate the frosting for about 30 minutes before piping.

{ 17 comments… read them below or add one }

Jess July 23, 2010 at 4:03 am

“If desired, top macarons with raspberry seeds that didn’t fit through the sieve.” – what sieve? Do we need to sieve anything?

I’d love to make this. It’s very inspiring!

Jennifer @ Maple n Cornbread July 23, 2010 at 7:37 am

The first picture is so cute!!! Perfect flavour combo in these macarons and pretty to boot!

Foodie in Berlin July 23, 2010 at 8:06 am

Nice alternative to the typical butter cream. I love your photographs.

Sara July 23, 2010 at 4:15 pm

Jess – Sorry for the confusion. I used a sieve to sift the almond flour, confectioners’ sugar, and raspberry powder. I had some raspberry seeds that didn’t make it through the sieve. I’ve updated the instructions so it’s not confusing.

Jennifer & Foodie in Berlin – thank you!

Tunde July 24, 2010 at 1:58 pm

Lovely raspberry macs here !! Did u make the dried raspberry yourself ?

Sara July 24, 2010 at 3:47 pm

Tunde, I purchased freeze-dried raspberries at my grocery store.

Jane Ko July 27, 2010 at 12:05 am

Lovely photos
I’m having a giveaway at my blog and I would like to invite you to participate at http://atasteofkoko.blogspot.com/2010/07/ximending-giveaway.html

Lezly July 28, 2010 at 12:16 am

wow oh wow oh wow…I’ve always wanted to make macarons, I think I need to build up the courage first. I will eat to that though! YUMMYY

Catherine June 29, 2011 at 11:29 pm

how many macarons does this recipe make?

Sara June 30, 2011 at 11:03 am

I got about 40 macarons from this recipe (about 1 1/2 inches or 4 cm in diameter).

aida August 27, 2011 at 11:09 pm

Hi,

Can you tell me how to make those raspberry powder? How do you dried them? Should be dried enough and put in the freezer for a few minutes then grind it?
Mine was wet when I grind it after taking it out from the freezer.

Thanks

Sara August 28, 2011 at 10:37 am

Aida, they’re freeze-dried raspberries, like this: http://store.honeyvillegrain.com/freezedriedraspberrieslargecan.aspx

They’ve already been dried, so if you put them in a food processor or coffee grinder, you’ll get them in powdered form.

Any leftover freeze-dried raspberries are great in cereal.

Aida September 28, 2011 at 9:13 pm

Hi Sara,

I bought a dried blueberry and freeze it. And then I try to grind it but it does’nt become a powder…it’s wet….

Any ideas?

Thanks
Aida

Sara September 29, 2011 at 9:37 am

Aida, it’s not fruit that you freeze then put through the food processor. It’s fruit that the manufacturer has already dried (dehydrated), so all of the moisture is gone. When that is put through a food processor or coffee grinder, you end up with a powder.

Does that make sense?

Aida September 29, 2011 at 5:34 pm

Hi Sara,

I went to several stores but couldn’t find such products here.
So I tried buying dried blueberries and grind them since the manufacturer does not ship outside of the US.
http://en.petitchef.com/recipes/strawberry-powder-fid-917785

but no luck.

Anyway, thanks for the info :)

Sara September 30, 2011 at 1:19 pm

I’m sorry to hear that you can’t find that ingredient – I know how frustrating that can be.

Thanks for linking to instructions for drying berries – I’m definitely going to try that sometime!

Kendall September 14, 2013 at 3:56 am

Hello there! Would you mind if I share your blog with my
facebook group? There’s a lot of folks that I think would really appreciate your content.

Please let me know. Thank you

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