Sadly, the last time I made these macarons was almost four years ago. They were one of the four flavors of macarons I made for the LA National Food Blogger Bake Sale back in 2010. I had totally forgotten about these until just two weeks ago when Michelle randomly stumbled upon my blog while searching for oatmeal raisin macarons. Michelle’s search led her to this page, which unfortunately did not include the recipe for oatmeal raisin macarons.
I was kind of saving those recipe ideas for a future book, but since that seems kind of far fetched at the present time and she left me such a sweet comment asking if I would be willing to share the recipe with her, I couldn’t refuse.
Macarons can sometimes be kind of hit and miss for me, especially if I haven’t made them in a while. It seems I loose that “touch”. I used the exact same recipe for the macarons I made in 2010, same ingredients and quantities. The one difference, this time I unfortunately slightly over mixed the batter which led to other issues and hence the difference in the appearance of these versus the original.
Now, if this is your fist time making french macarons or you’ve made them in the past without perfect results I don’t want you to get discouraged. Before you give up, please visit Stella from BraveTart, she is a CIA graduate and brilliant pastry chef who has written up several great posts on macarons. There you will find answers to most of your questions. Of course, I’m always here to help you as well!
- 200 grams confectioners sugar
- 90 grams almond flour
- 20 grams old fashioned oats, ground in food processor
- ¼ teaspoon ground cinnamon
- 90 grams egg whites
- 25 grams brown sugar
- 4 ounces unsalted butter, room temperature
- 2 tablespoons Fireball Whiskey soaked raisins, drained
- ½ teaspoon honey
- ¼ teaspoon ground cinnamon
- 2 cups confectioners sugar
- 2 tablespoons raisins
- 1 tablespoon Fireball Whiskey
- 1 tablespoon water
- In a tiny bowl or small glass combine whiskey, water and raisins. Soak for a couple of hours or until they have plumped up. Drain and set aside.
- Line 2 baking sheets with parchment paper or silicone mats.
- Sift together confectioners sugar, almond flour, ground oatmeal, and cinnamon a couple of times into a medium bowl.
- With a hand mixer fitted with the whisk attachment, whip egg whites until they appear foamy, approximately 30 seconds. While the mixer is running carefully pour in the brown sugar in a slow stream and continue beating the whites on high until they reach a consistency similar to that of shaving cream. Be careful not to over-beat the egg whites, or the meringue will be too dry.
- Add the sifted dry ingredients to the meringue all at once. Begin folding and continue folding until the batter resembles a thick pancake batter. The folding should not take more than 50 strokes.
- Fill a pastry bag fitted with a plain tip (Ateco #806 or #807) with the batter and pipe small rounds (1.5 inches in diameter) onto prepared baking sheets. Carefully bang the baking sheets against the counter to release any air pockets from the shells. Let the macarons shells sit out for about 30 minutes to allow their shells to harden a bit.
- Preheat the oven to 300 degrees F.
- When ready, bake one sheet at a time for approximately 13 minutes, depending on the macaron size they might require a longer baking time. Allow them to cool, then transfer to a wire rack.
- While shells are baking prepare Raisin Buttercream.
- In a medium bowl beat butter, soaked raisins, honey, and ground cinnamon. Beat in confectioners sugar ¼ cup at a time.
- Fill a small pastry bag fitted with a small (1/2") round tip with the raisin buttercream. Pipe a small amount onto half of the macaron shells. Sandwich together. Refrigerate for 24-48 hours. Bring to room temperature before serving. Will keep refrigerated up to one week.