Sunday 9 December 2007


raspberry macarons with white chocolate

Had a hankering for pink macarons...and I had these dehydrated raspberries in my cupboard. What the heck I bought the dehydrated raspberries for initially, I don't remember. I grated the little raspberries over the freshly piped macarons before I let them rest the prerequisite 20 minutes. The raspberries started to crumble; so I put some in my Bullet and ground them to a powder and dusted them over the tops of the macarons.
dehydrated raspberries add an intense aroma and splash of colour to the shells

freshly baked raspberry macarons

The macarons out of the oven smelled of raspberries and looked cool. Being a lazy butt, and mind you, I am still preoccupied with dispensing eyedrops in my newly "Lasik-ed" eyes every hour--I decided that instead of a white chocolate ganache, I'd just melt the white chocolate and pipe it between the macarons. I figured it couldn't taste that bad, right? It's chocolate! I suppose I could have gotten fancy and put a blob of seedless raspberry jam in the center before piping a circle of white chocolate around it, but I didn't. Maybe next time.
raspberry macarons with white chocolate filling

here the macarons are being packaged for delivery by bebe to her preschool teacher!


Anonymous said...

Can you believe I have never had macarons before? But since visiting your site and seeing them, I want to know what they taste like! I'd like to give it a go making them, but I think first I will look around and see if I can find some already-made ones so I can see what they are supposed to taste like!

Good to see you're up and cooking so quickly after your surgery. :)

Katie @ A Byootaful Life

Cakebrain said...

I am ashamed to say I had never had a macaron before I decided to learn how to blog this summer and read about them in other people's blogs. From my research I learned what they should taste like and I'm pretty sure I am able to recreate that now. However, they are temperamental cookies and things can go wrong in many ways. They are addictive because they're so light and slightly crispy. It's like eating a sweet little puff of you end up popping a couple of dozen at a sitting before you know it! I'd send you some, but they don't travel well 'cause they're so delicate! If you're going to try making them, use Tartelette's recipes as bases...her recipes have never failed me whereas others have! The pistachio macaron recipe is the best to try first.

Anonymous said...

Wow, your macarons sure look amazing! Yummy, too bad I live in Singapore or else you could mail some over to me!!! haha... Btw, do they sell log cake moulds in the US because I'm thinking of doing a log cake french style instead of just a normal jelly roll and I need to bake the cake in a cylinder shaped mold. Thanks Felica

Patricia Scarpin said...

They are PERFECT!!!
And raspberry goes so well with white chocolate!

Cakebrain said...

Hi Felicia,
Yes, the macarons were so delicate that I boxed a few of them for Bebe's preschool teacher...and just from Bebe's holding the box the wrong way, 2 of the macaron shells were crushed to smithereens! Mailed to Singapore, the macarons would be just a pile of pink dust! Actually, I have no idea if they sell log cake molds in the US...'cause I live in CANADA! and we don't always have the same products as they do down South. However, I'm about to blog about my recent trip to a new Williams-Sonoma that opened here in Vancouver, B.C. CANADA!

Thanks, Patricia!
I was quite surprised by how great the dehydrated raspberries worked in the macarons. The white chocolate was indeed a delicious foil to the raspberries!

Helene said...

Wow! The grated raspberries on top is so creative. What a burst of flavor it must be!!

Cakebrain said...

Thanks Tartelette,
You know I couldn't have gotten here without your inspirational ideas!

Mindy Moo said...

I wish mine looked like yours!

Anonymous said...

I made mine for the first time but used frozen, I think dehydrated would work better.. did you use coloring in yours? May I use the recipe use used as well?

Cakebrain said...

Girl Japan,
Of course, give my recipe a shot, but I took a look at your blog and your macarons seemed to turn out looking really yummy too! I'm afraid to use frozen raspberries because of the high moisture content. I'm surprised you didn't have problems; especially since macarons are so temperamental. I'd be afraid they wouldn't grow "feet". So you obviously must have a knack for them! I use dehydrated because they leave a nice pink speckly top and taste intense. I added pink food colouring to give the macaron shells their colour and the raspberries were just sprinkled on the tops before they baked.

Anonymous said...

It was a pure fluke on the Raspberry, I tried before and they fell flat on their pink faces... = (

What I did was thaw them out and placed them in the sun (it was SO hot here) with a napkin, the shrunk in size something I learned here in Japan when drying out squid. I used the similar coloring used for mochi from shiso leaves... I wonder if I leave them in the sun long enough (fresh are so exorbitant in price.. it makes me cry) they will dehydrate enough because the speckles look so much more professional than mine, I really don't know if I can do them all a second time. I never did four flavors in one shot.. you should have seen the kitchen... OMG.

Coco Cake Land said...

thank you for your detailed photography! really explains how the process unfolds!!! lovin' the blog.


Related Posts Widget for Blogs by LinkWithin