Cashew and raisins may seem like an odd combination but it's one of the best! Cashew's and pistachio's have always been my family's favorite nuts. Seriously, we go nuts for them. ;)
But cashew and raisin together? Even better! This is my dad's famous combination. I always thought it was strange...until I tried it. And now, I'm addicted. It's seriously good.
And do you know what else is addictive? Macarons. I can eat so many macarons in one sitting. For this macaron recipe, I've replaced a homemade cashew flour, with almond flour. Instead of a frosting, I made a sugar-free raisin paste!
Check out my basic French macaron post, for a troubleshooting guide. Most the techniques and tips are in that post, but I wanted to share with you one little tip, that you probably know. You should cool your macarons for at least 5 minutes. This will help your feet firm up and it will ensure that the macarons will come off cleanly, off the mat. If you've cooled your macarons but they're still sticky and raw, I recommend put them back in the oven for a 1-2 more minutes. No more than 15 minutes! It will make your macarons tough.
Also, if you don't have a reusable macaron guide, there will be some free downloadable ones online. You can print them out and put some parchment paper over it as a guide. Then, simply pipe your macarons on!
Now that you know how to make macarons, try baking some! They're fun and the rewards are fantastic. You'll be a cashew and raisin fan in no time at all.
|Level: 👩🏽🍳👩🏽🍳|Time: 1 hour, 20 minutes| Serves: 6-8|
3/4 cup cashew flour (cashews grinded up in a food processor until finely blended. Should be like almond flour)
1 cup powdered sugar
2 egg whites
1/4 cup granulated sugar
1/2 cup raisins
1 cup boiled water
Sift your powdered sugar and cashew flour 3 times. In a stand mixer beat your egg whites until thick and frothy. Add a pinch of cream of tarter and slowly add in your granulated sugar 1 tablespoon at a time. You should increase the speed of your mixer every spoonful of sugar. Beat until stiff peaks form.
Sift in your cashew flour mixture into your egg whites. Fold gently with a spatula about50 times. The mixture should flow like lava, it shouldn't be runny or too stiff to be able to pipe out. Pour into a piping bag and snip off a little bit of the end - about 1/2-inch. Pipe onto your macaron guide.
Let it sit out in the open for about 40 minutes or until smooth to touch. Preheat your oven to 325 degrees. Add your macarons in the oven for 12-13 minutes.
Meanwhile make your filling. Add your raisins to a pot of boiled water. Let it sit on a counter for 10 minutes. Once your time is up, reserve 2 tablespoons of the water and drain the rest. Add your raisins to a food processor and blend, until it's a smooth(ish) paste. If you're mixture is to stiff you can add some of your water that you reserved. Place into a piping bag and pipe onto your cooled macarons. Serve!
- The Bored Baker 👩🏽🍳
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