This week, my plan was to share a few photos of French macarons with you.
Chocolate macarons, with a white chocolate raspberry filling.
Instead, while I tried to finally download the 4,000+ photos off of my camera because my memory card finally couldn’t take any more, the card got a
little lot confused and deleted everything.
While most of the 4,000 are already on the blog or filed away safely on an external hard drive, the last few weeks no longer exist in jpeg form. I’m a little devastated.
Luckily, I posted one photo on Instagram, and I’ve still got a few macarons left to cheer myself up.
White Chocolate Raspberry Buttercream Icing
Recipe for the chocolate macaron shells from David Lebovitz.
- 1 cup white chocolate chips or chunks (or 6 ounces)
- 1/4 cup fresh or frozen raspberries
- 1 cup butter, at room temperature
- 2 cups icing sugar
- 1/2 teaspoon vanilla powder (optional)
- Cream (amount will vary)
- In a small saucepan over low heat, melt chocolate and raspberries together, stirring slowly to prevent the bottom from burning. Once all of the chocolate is melted, set aside to cool for a few minutes.
- In a stand mixer fitted with the paddle attachment, mix butter and icing sugar (and vanilla powder, if using) until well combined. Pour in white chocolate raspberry mixture, and continue mixing. Slowly add cream until you reach the consistency you’re aiming for (for the macarons, I just spread the icing on with a butter knife rather than piping it, so I went for a thicker icing and didn’t use any cream).
Store any extra icing in an airtight container in the fridge.
In other news, I’m taking a few weeks off the blog to wind down these last few weeks of summer in style. I’ll see you back here after Labour Day, bright-eyed and bushy-tailed!