Macarons have to be the trendiest dessert item right now. Half Baked Harvest takes the macaron game up another level with her Coconut Raspberry Rose Butter Cream version. Bet you can't say that twice without licking your lips!
Line two baking sheets with parchment paper. Using a 1 1/2 inch cookie cutter, trace out guide-circles (about an inch apart) and then flip the parchment paper over, ink side down.
Prepare a pastry bag fitted with a plain tip and set aside.
In a large bowl sift together the powdered sugar, almond meal and coconut flour. If all the ingredients do not make it through the sifter add them to a food processor and process until fine crumbs form. Sift into the bowl with the remaining dry ingredients. Set aside.
Add the egg whites, granulated sugar and vanilla bean seeds to the bowl of a stand mixer. Turn the mixer to medium (4 on a Kitchen Aid). Whip for about 3 minutes until bubbles form on top of the eggs.
Increase the speed to medium-high (7 on a Kitchen Aid) and whip another 3 minutes, then increase the speed to 8 for another 3 minutes. Add the rose extract and pink food coloring (if using) and then finally increase the speed to the highest notch for 1 minute. At the end of this minute, you should have a very stiff and dry meringue. Remove the whisk and tap the whites back into the bowl.
Now dump all of your dry ingredients and the finely minced raspberries, all at once into the bowl with the whipped whites. Fold the dry ingredients into the whites until you have a thick, but still pourable batter. The batter should be a thickness that it will mound up on itself, but enough fluidity that after 20 seconds, it will melt back down. This takes about 25 turns and don't worry, it will look as though the dry ingredients will not combine with the whites, but they will!
Pour half the batter into the prepared pipping bag and begin piping circles with the batter. Stop piping just shy of the borders of the guide-circle, as the batter will continue to spread just a bit. Repeat with the remaining batter. After piping your macarons, take hold of the sheet pan and hit it hard against your counter. Rotate the pan ninety degrees and rap two more times. This will dislodge any large air bubbles that might cause your macarons to crack. Now set your pans aside for 30 minutes, uncovered and preheat your oven to 300 degrees F.
Meanwhile prepare the filling. Add the raspberries to a blender or food processor and puree until smooth. Set a fine mesh strainer over the bowl and pour the raspberries through the strainer, push out all the juices, leaving the pulp in the strainer.
Add the butter and powdered sugar to the bowl with the raspberry juice. Using a hand mixer (or stand mixer) beat together the butter, powdered sugar and raspberry juice until smooth and creamy. Add the rose extract, coconut extract (if using) and coconut milk. Beat until whipped and creamy. Place in the fridge until ready to fill the macarons.
After 30 minutes bake the macarons for about 18 minutes, or until you can cleanly peel the parchment paper away from the macaron. When you go to pick up the macaron, if the top comes off in your hand, it is not done. Allow to cool before filling.
Use your piping bag to pipe the filling on top of the bottom cookie. Now place another cookie on top. Repeat with the remaining cookies and filling. Eat up!
To see more raspberry dessert recipes, click here!