Raspberry Almond Cake
Servings: 50 whole macarons
Ingredients
Macaron Filling
- 1 1/2 sticks 4 oz sticks unsalted butter (room temperature)
- 3 tablespoons brown sugar
- 2 1/4 cups powdered sugar
- 4 teaspoons whole milk powder
- 2 teaspoons instant vanilla pudding mix
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract The amount will depend on the brand you use. You want to lightly taste the almond extract.
- 1 cup raspberry jam approximately
Macaron Toppings
- 1/2 cup white chocolate
- 1/2 tablespoon vegetable oil
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Filling
- Beat the butter and the brown sugar together with the paddle attachment until light and fluffy
- Add the powdered sugar and pulse until combined
- Add the rest of the filling ingredients and beat for at least 5 minutes on high speed until the filling is fluffy
- Put into a piping bag and pipe onto the cooled macaron shells
Make the Topping
- Melt the white chocolate
- Add the vegetable oil and stir until smooth
Assemble the Macarons
- Pipe the filling around the edge of a macaron shell. Put a dollop of raspberry jam in the center, and sandwich another shell on top
- Dip the macarons in the white chocolate and put in fridge
- Once the chocolate has hardened, put the finished macarons in an air tight container and put in the fridge for at least 24 hours to “mature”. This filling is thicker so it will take a bit longer to mature
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes