These were made for my beautiful girlfriend, Jasmine’s birthday. She’s a classy girl who likes pretty things, so I thought that chocolate and raspberry macaroons would suit her style!
Unfortunately they don’t look perfect - you can see the cracks on the biscuits. However they did taste delicious which is most important! The cream centre was made with cream, white chocolate and berry compote as seen in this recipe.
Previously I have used this biscuit recipe and my macaroons were devine, picture perfect smooth round discs, just like the picture. This time not so perfect looking as you can see, using this recipe.
I don’t blame the recipe, in the comments on the link show it has worked out fine for many. From my good and bad macaroon experience below are the tips I have picked up along the way.
Top Macaroon Tips:
1. Be very sure to use extra large eggs when making your macaroons. Also, it is essential to separate the eggs a few nights before baking, allowing the white to mature and be ready for macrooning (I failed to complete either of these tasks for these pink/chocolate ones and see what happened).
2. Make sure your eggs and other ingredients are at room temperature (this goes for most baking recipes and increases your chances of a good result).
3. Once you have piped the mixture onto paper, let the macaroons sit for half an hour before putting in the oven. This will allow the crust and the rim around the edges to form.
Effort Rating: 7/10 Taste Rating: 6/10 Make these again? Yes, however following the recipe/tips more carefully.