Hello! Im not new to making macarons (not a pro either) but I am new to this sub and I hope you can help me. I’m currently experimenting with different recipes for each flavour. I’ve finally found a great chocolate recipe and now I’m moving onto raspberry.
So far I’ve attempted two different recipes. (This is not me hating on either creator, it could absolutely be something I did rather than a faulty recipe)
The first one: https://www.homecookingadventure.com/raspberry-macarons-italian-meringue/#google_vignette
This recipe was very peculiar in comparison to what I’ve tried before, it made me make a syrup rather than what I’m used to (the double boiler method) and it also made me make the dry ingredients into a paste before adding the meringue, it was hard to mix. I also found this recipe to be very dry, even after a good beating it was still very thick.
The second: https://houseofnasheats.com/raspberry-macarons/#wprm-recipe-container-24174
This one was going wonderfully, the batter (?) was absolutely perfect, it was the right consistency, the most beautiful colour and it tasted amazing too. However when baked they didn’t develop a foot, not at all and they completely lost their colour, they turned into a sickly beige. So I’m very disappointed.
If you think you know why either of these recipes went wrong please please share your advice!
Anyway what I’m looking for is a raspberry macaron recipe that uses freeze dried raspberries in the shell. I would also like them to keep their colour in the oven
by Calm_Feature3340
1 Comment
The first recipe is Italian method. If you aren’t familiar with it, there’s lots of ways to mess it up. Looks very similar to my go-to recipes so I think the first recipe is sound.