Video 411: raspberry rose macaroons

Things that went into making this video:

one script
Two separate attempts
one trip to Sur la Table
three trips to the grocery store
one bag of almond meal
two bottles of wine
three cartons of eggs
one egg white covered car seat
one red food coloring spotted car seat
two video cameras
two laptops
half a pound of sugar
two hamburgers
an order of fries
three loads of dishes
five tripods
four and a half cups of coffee
six hours of shooting
seven hours editting
the sanctity of my mind
the sanctity of my relationship
a whole lotta bloopers

Voting for Challenge 7 begins tomorrow! Thank you guys so much for all of your amazing support! And, a huge thank you to Almanzo…who put up with me through all the kicking-and-screaming-and-macaroon throwing, as well as that one time I laid down in front of the oven and proclaimed I could not get up.

Oh…and there may or may not be a special “off the record” remix video coming…….stay tuned.

Raspberry Rose Macaroons



adapted from David Lebovitz

makes about 18 petit cookies



1 cup powdered sugar

1/2 cup ground almonds

2 egg whites, room temperature

5 T granulated sugar

1 tsp rose extract

1 drop red food coloring

for the white chocolate raspberry ganache:

4 ounces white chocolate chips

1/4 cup half and half or cream

2 T raspberry jam (I use Bonne Maman)

Combine the powdered sugar and ground almonds in a bowl and mix well to combine. Using a Kitchen Aid (or by hand if you’re a) very brave and b) ready to work your triceps) whip the egg whites until foamy.

Add the granulated sugar, food coloring and rose extract and continue to whip until stiff glossy peaks form.

In two batches, fold in the powdered sugar and almond mixture.

Scrape the batter into a pastry bag with a 1/4 inch pastry tip and pipe out little mounds onto a lined baking sheet.

Bake at 350 for 12 minutes. Let cool for a few moments and then peel macaroons off baking sheet. When totally cool, sandwich together with white chocolate raspberry ganache.

To make the ganache filling, melt the white chocolate and cream using a double boiler (or, like I do with a metal bowl set over a pot of simmering water). Whisk together so that there are no lumps. Add the jam and stir well. Push ganache through a fine mesh strainer (I use a sifter) to get rid of the raspberry seeds. Let the ganache cool for at least two hours at room temperature before using. It will thicken up as it cools.