December 15: Raspberry Macarons

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So, I feel like I’m cheating.

I always want to do a different kind of cookie for 24 straight days. Key word there is “different.” But here’s the thing: I f-ing love macarons. Like, it should be illegal how much I love them. Like, it may be a felony in 48 states.

I made macarons again, with the same general recipe for the cookie, except I added a whole ‘lot of pink, blue, red, and burgundy food coloring to come up with a raspberry color.

I have no pictures of this process. If you need a refresher, see December 13’s post.

Now the filling was different on this one. I took a cup of raspberries and put them in a saucepan with a little water and about a tablespoon of sugar. I brought it to a boil until my mixture was almost like jelly. I let it cool a little and instead of straining the seeds out, I put it in the blender and pureed the s-t out of it.

In Old Trusty, I put in 1/4 c butter and whipped it up, then added some powdered sugar and the raspberry mixture. I mixed that up too. And then added more powdered sugar. And more. And more. It took a lot this time to get it to the right consistency–almost 3/4 of a bag.

Went through the same process with the cookies as before, and when I was done, the patron saint of raspberry macaron’s blessed me with a good batch of cookies.

They are amazing.

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(See recipe from December 13.)

Cookies today: 36

Cookies this year: 710