Raspberry Macarons: The Results

After a considerable amount of trial and error, I think I have it. The key is in the mixture of granulated sugar and raspberry jello. The blended jello and sugar gives the right amount of almond crunch producing the ideal taste and texture. Use can see the crisp texture in the close up above.

I also used the kitchenaid technique to deflate the batter to the right point. This time, I slowly mixed till the batter fell onto its self with no peaks. This worked better than the plate method because you are testing the whole batter and just not a part of it. Using this method, my macs had a better, more uniform dome shape.

I think the perfect filling for this raspberry airy crunch is my Ganache Frosting. It is a pure dark chocolate delight. Click here for the recipe for the Raspberry Macarons.