Step 1

Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.

Step 2

Prep and measure all of the ingredients using a kitchen scale.

Step 3

Prep a piping bag with a round tip. I use Wilton tip 12.

Step 4

Line 2 baking sheets with silpat.

Step 5

Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.

Step 6

Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then add a dash of pink gel food coloring and mix well until fully incorporated. The finished mix will be paste-like. Set aside.

Step 7

For the sugar syrup:

Step 8

To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.

Step 9

Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.

Step 10

Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.

Step 11

If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.

Step 12

Watch the sugar syrup closely!

Step 13

As soon as the sugar syrup reaches 248 degrees F, remove from heat.

Step 14

Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.

Step 15

THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)

Step 16

Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.

Step 17

Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.

Step 18

**Be careful not to over-mix**

Step 19

You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.

Step 20

Transfer batter to the prepped piping bag(s).

Step 21

Pipe 3 5 inch rounds about 4 inches apart on the silpat lined baking sheet (s).

Step 22

Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. For this size of macaron. You can either use a 5 inch circle template to pipe the rounds of batter, or the count method. Counting to about 15 seconds for each 5″ round.

Step 23

Reserve the second baking sheet for smaller macarons to use the leftover batter.

Step 24

*Tap the macarons on the counter three times to release air bubbles.

Step 25

*Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick!

Step 26

Before placing the macs in the oven, allow them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. For the large shells I recommend 25-30 minutes total, depending on humidity. Test by touching the center of the piped macs with a clean finger. They should be dry to touch with no batter coming off on fingers.

Step 27

Preheat oven to 300 degrees F.

Step 28

Once dry to touch, place the macarons in the middle rack of the oven.

Step 29

Feet will form halfway through the baking process.

Step 30

Bake for 15-18 minutes.

Step 31

You can open the oven after the first 15 minutes to test the shells. Wiggle gently from side to side to see if they need more time. A fully baked macaron should be sturdy when tested.

Step 32

Once fully baked, remove from oven and allow 20 minutes to cool before attempting to remove the shells from the silpat.

Step 33

Once macarons are completely cool, gently remove from parchment paper/silpat.

Step 34

Repeat same steps to bake the remaining macaron batter. You can fill up the second baking sheet with smaller macaron shells or make extra 5″ shells for a second cake.

Step 35

Once completely cooled, they’re ready to assemble

Step 36

Wash the mixing bowl, then mix shortening/butter, powdered sugar, fresh berries, vanilla seeds and vanilla in a stand mixer until incorporated.

Step 37

Transfer filling to piping bag with tip of choice set aside until ready to decorate.

Step 38

Pipe the frosting in individual stars around the outside outer edge of the first 5″ macaron shell, placing one raspberry after each piped star of frosting to form a circle. Pipe a large dollop of frosting into the center of the macaron shell.

Step 39

Gently place second macaron shell right on top.

Step 40

Pipe second layer with stars of vanilla frosting, again starting at the outside of the macaron to form a circle with raspberries between each piped dollops of frosting.

Step 41

pipe large dollop of frosting into the center of the second shell.

Step 42

Gently place third macaron shell on top.

Step 43

Pipe a few stars of frosting into the center of the 3rd shell, garnish with raspberries, one small macaron, and edible gold for garnish.

Step 44

Optional: Pipe a few lines of royal icing in opposite directions on to the top macaron shell for a decorative finish.

Step 45

Cover and chill for at least 2 hours before serving.

Step 46

Carefully slice with a sharp knife when still chilled and serve on small canapé plates.

Step 47

Enjoy!