Comments on: Raspberry Macarons Recipe with Chocolate Raspberry Ganache

By: lynn

lynn — Thu, 02 Mar 2023 14:43:19 +0000

In reply to Suzanne. I agree! In my book, anytime is a good time for macarons! Hugs, Lynn

By: lynn

lynn — Thu, 02 Mar 2023 14:42:27 +0000

In reply to Vanessa.

Hi Vanessa,

Thankfully, macarons do pretty darned well frozen! Of course, everything is better fresh, but I made a bunch for our daughter’s graduation party and froze them and they were really fine.

Happy Baking!

Hugs, Lynn

By: Vanessa

Vanessa — Tue, 28 Feb 2023 22:53:58 +0000

Thanks for sharing! Does it keep long?

By: Suzanne

Suzanne — Tue, 28 Feb 2023 22:53:05 +0000

This looks so good! What a great treat to make for the weekend!

By: lynn

lynn — Mon, 12 Apr 2021 22:32:49 +0000

In reply to Cassandra Kettenhofen.

Hi Cassandra,

Almond Flour is the traditional flour used in macarons and I have never tried anything else. I have read about substituting pumpkin seed flour, but I have never tried it. Do let me know what you decide to do.

Hugs,

Lynn

By: Cassandra Kettenhofen

Cassandra Kettenhofen — Mon, 12 Apr 2021 20:22:08 +0000

Is there a specific reason, for the almond flour? I’ve used this type of flour, in other recipes and have always found it to be, somewhat peculiar. I don’t use it often enough, to add to my grocery list. Plus, with COVID, the stores have pulled much of their bulk products and almond meal, was one of the items, pulled. Have you ever substituted another flour, with any success?

Thank you,
Cassandra Kettenhofen

By: Erin

Erin — Sun, 23 Aug 2020 21:16:56 +0000

This is a very easy to follow recipe and I had success my first time with it. Tried a different raspberry macaron recipe last weekend but they didn’t work. The ganache is to die for, nothing but rave reviews from anyone I have given them to! Follow to the letter and they work fabulously!!

By: lynn

lynn — Sun, 23 Aug 2020 21:00:05 +0000

In reply to Erin.

YIPPEE Erin!

I am beyond thrilled that you were so successful in your macaron making! Without exaggeration, that is a huge feather in your cap! And I’m all giddy that this recipe worked so well for you! I know that it has been very successful for me, but knowing that others are having equal success just makes me thrilled! Love the idea of the raspberry preserves filling…can’t go wrong there!

Thank you so much for sharing your macaron triumph!

Many hugs, Lynn

By: Erin

Erin — Sun, 23 Aug 2020 17:28:37 +0000

Thank you for the amazing recipes! I tried a different raspberry macaron recipe last weekend and it was a total fail. This one worked for me, and the ganache is sooooo good!! I made some with ganache in the entire middle, and some where I just made a circle around the outside and filled with raspberry preserves. My hubby thought they were heavenly!

By: lynn

lynn — Sun, 05 Apr 2020 13:49:26 +0000

In reply to Anna.

Oh Anna,

I hate to hear that! Believe me; I’ve had my share of macaron failures as well…they are tricky little beasts!

With ‘grainy’ being the primary problem, I know that your flour says ‘superfine,’ but you may want to try to pulse the almond flour and sugar together in your food processor just for added measure. Don’t overprocess as the almonds will release their oils, creating a whole new problem! Also, are you using superfine sugar? It could be the sugar. If you don’t have superfine sugar, run it through your food processor before you weigh it out.

After the macronage stage, your batter will not be smooth like cake batter; you will still see wee bits of the almond flour. So don’t try to get a perfectly smooth macronage.

I get the frustration. Even after making MANY batches, when I needed to bake a whole bunch for my daughter’s graduation recently, I had tray after tray not perform. Sometimes you need to walk away for a bit and then come back and revisit.