Tartelette. I have been using the same recipe for macarons since my mom and I took our class. I have probably made them about seven or eight times and every single time they would turn out the same. Delicious, but no feet. I couldn't help but shake the feeling that I just wasn't succeeding at making them. Multiple batches of green tea, chocolate, and raspberry macarons just weren't how they were supposed to be. Sure, everyone loved them, and I ate probably more than I should just 'cause they were that good, but isn't the presentation half of it?
This is probably my favorite macaron recipe. Mostly because I just love the raspberry flavor, it's fruity and sweet while not being too sugary. The other reason I loved these so much is because of the feet. I was so excited when I popped these out of the oven and the feet were still there when they cooled down. I knew that Tartelette wouldn't let me down.
You can find the recipe for Tartelette's raspberry macarons here. I only made the cookie part and added a teaspoon of raspberry extract and a bit of pink gel food coloring to the egg whites before whipping them into stiff peaks.
Also, I didn't use a recipe for the raspberry buttercream. I did use 1 stick of butter, two tablespoons of raspberry jam, two tablespoons of milk, and then added powdered sugar by the spoonful until it was the right consistency.
Until next time,