Homemade Raspberry Macarons

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Last year, at Disneyland, I had the most AMAZING Mickey shaped raspberry macaroon! It was crispy on the outside, chewy in the middle, and was filled with a delicious ganache and fresh raspberries. I think it is safe to say these macarons have invaded my dreams several times since!

I was really challenging myself when I decided to try and replicate them. I have had a bit of luck with macarons in the past, but these have been the best so far! The taste and texture turned out almost identical! I wasn’t even going to attempt to make them as large as Disney’s, or the Mickey shape- so perfect circles it was.

Have you had the Raspberry Macarons at Disneyland? Let me know if you think these are similar- check out the recipe below!

Raspberry Macarons:

Servings: 12 macarons (24 shells)

Time: 10 prep   15 bake 30-60 minutes rest time

Ingredients

Macarons

• 4 oz. confectioners sugar
• 2 oz. almond flour I recommend Bob’s Red Mill
• 1 oz granulated sugar
• 1/4 tsp salt
• 2 oz. egg whites roughly two eggs at room temperature
• 1 tsp vanilla optional or you can use your favorite extract
• 1/4 tsp salt
• 2 tsp red GEL food color

Ganache

• 1/2 cup white chocolate chips
• 1/4 cup heavy whipping cream
• Roughly 12 fresh raspberries

Instructions

• First, weigh out all of your ingredients.
• Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
• Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
• Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. (see photo about, VERY important) Add in the food color to the meringue mixture before adding in dry ingredients.
• After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
• Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
• Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
• Place the macaron template under a silicon mat on a baking sheet.
• Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
• After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
• Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
• preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
• Allow them to cool COMPLETELY before taking them off the baking sheet.

To make the ganache

• Place the chocolate chips and heavy whipping cream in a microwave safe bowl and melt in thirty second increments until fully melted. Allow to sit for 10-15 minutes until thickened. You can also put the ganache in the fridge to speed up the thickening process.
• Once the ganache is ready, place in a piping bag with a star tip, and pipe a generous amount on half the macaron shells. Add half of a fresh raspberry in the middle of the ganache.
• Sandwich them with the remaining macaron shells.
• Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
• Enjoy!