Chocolate Raspberry Macarons & Book Giveaway

I don't know what it is, but raining gloomy days just bring me down... I guess I love sunshine way too much. Or, I'm just a spoiled California brat.

Either way, to help me get through this minuscule moment of bad California weather, I opted for a little baking therapy, let me tell you it did wonders! (Big smile on my face)

Oh, but before I walk you through my baking therapy session. It's time to announce the next dreamy OCRF book giveaway!

Drum roll please...

All Cakes Considered (Hardcover)
by Melissa Gray

In order to be eligible to enter the contest, all I ask of you is the following:
Become an OCRF Fan on Facebook
Follow @OCRF on Twitter
Retweet this post and make sure the tweet contains @DaydreamerDsrts & #OCRF
You must have a US Mailing address due to shipping limitations.
Leave me a comment stating you've met criteria 1-4, and don't forget to enter your email address in the comment form (it will not be published) so that I am able to contact you if you win. Note: If you are already an OCRF Fan on Facebook and are already following them, just retweet this post and leave me a comment saying you did.

Last but not least if you are so inclined and are able to please donate to this very worthy cause. (Not required to be eligible to enter the giveaway.)
One winner will be chosen at random this giveaway.

Thank you all and good luck!

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Chocolate Raspberry Macarons
adapted from Tartelette

For The Shells:

3 egg aged whites (see notes below)
50 gr. granulated sugar
200 gr. powdered sugar (minus 2 tablespoons)
110 gr. almonds (I used ground almond meal)
2 tablespoons cocoa powder
1 teaspoon instant espresso powder


Line to baking sheets with parchment paper.

For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.


In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry and your macarons won't work.


Combine the almonds, cocoa powder, espresso powder, and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground, or if using ground almond meal until all ingredients are well combined.


Pass through a sieve. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes.


Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.


I definitely need to improve my piping skills... I was hoping the heart shaped macarons would be perfect for a Valentine's Day dessert, but they didn't turn out as lovely as I hoped.


Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper baking sheets.


Preheat the oven to 300F. Let the macarons sit out for an hour to harden their shells a bit and bake for 8-10 minutes, depending on their size.


Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy.

Note: For an alternative method to age the egg whites, microwave fresh egg whites for 20 seconds on medium high.

For the filling:

Lazy Raspberry Buttercream

4oz unsalted butter
1/2 cup raspberry jam
2 cups powdered sugar


In a mixing bowl cream the butter, add raspberry jam and mix well to incorporate. Finally slowly add powdered sugar until desired consistency is achieved.

Pipe or spoon some buttercream on one shell and sandwich with another one.


Now, aren't you glad I self-medicated myself with this little therapy session?