Ok guys – this week’s batch of macarons were an absolute disaster. But I guess that is what I get for going all rogue.
I decided to try to make this raspberry filling and color the macarons “naturally” using the raspberry juice.
To break down the raspberries, I threw 12 oz fresh raspberries, 1 tablespoon sugar, and about ¾ cup of water into a small saucepan. I started cooking on medium low heat to break them down, then turned it up to a boil and reduced to simmer, which I’m now convinced was completely pointless. After straining the juice I put half back into the saucepan, added 2 tbs cornstarch, and cooked on low heat until thickened. I should have added more sugar at this point because holy moly was that stuff tart! bleck, not pleasant at all.
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