French Macarons with Raspberry White Chocolate Preserve or Coconut Dark Chocolate Butter

200 g powdered sugar
114 g blanched almond meal/flour
114 g egg whites, room temperature
100 g granulated sugar
1 g cream of tartar
2 g hazelnut or vanilla extract
Brown or pink food coloring
1⁄4-1⁄2 jar Akaka Falls Farm Raspberry White Chocolate Preserve
1⁄4-1⁄2 jar Akaka Falls Farm Coconut Dark Chocolate Butter
227 g granulated sugar 55 g water
113.5 g egg whites, room temperature 453.5 g butter, cubed and softened
7.5 g hazelnut or vanilla extract 1.5 g salt
Pink and violet food coloring

  1. Sift the almond flour and confectioners sugar 2-3 times, replacing any significant amount of
    almond flour that didn’t go through.
  2. Whip the egg whites and cream of tartar on medium speed in a stand mixer until foamy
  3. Rain in the sugar while still whipping; add extract and color.
  4. Whip on medium-high speed until medium to firm peaks.
  5. Transfer meringue into a large bowl and incorporate 1⁄3 of the sugar and flour mixture.
  6. Fold in the remaining dry ingredients in 2 additions.
  7. Continue to fold the batter (“macronage”) until the batter moves down or “exhales” from
    the sides of the bowl slowly.
  8. Transfer the batter to a piping bag with an 804 round tip.
  9. Pipe macarons onto sheet pans lined with silicone mats (with circles), or onto parchment
    with circle templates drawn underneath. When piping, hold the bag at a 90 degree angle, and
    swirl gently but quickly on top, quickly moving to the next one so the batter doesn’t spill.
  10. Tap the pans on the counter sharply 3-4 times. Pop any air bubbles with a toothpick.
  11. Let dry for about 1 hour until the tops don’t stick to the touch; use fans if necessary.
  12. Bake in a preheated 285-325 degrees F oven for about 14 minutes until no movement
    when caps are moved. The oven should not be too hot for the macarons; if your oven
    tends to be too hot, go with the lower temperature.
  13. Remove from the oven and let cool completely on mats; release gently.
  14. Assemble by pairing tops and bottoms, and piping buttercream on the rims and
    preserves in the middle, then topping with the other half. Pipe pink buttercream and raspberry white chocolate preserve on half of the macarons, and white buttercream and coconut dark chocolate butter onto the other half of the macarons.
  15. Let age in the fridge overnight; store in the fridge and let soften before




Natasha is one of our staff who loves to cook and bake, always sharing with friends and family. She assists in our kitchen and anywhere else she is needed. We are pleased and proud that she was accepted and is currently attending The Auguste Escoffier School of Culinary Arts. She shares wonderful recipes with us using our preserves. We are eagerly awaiting her next culinary creation.

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