I don’t like Martha Stewart. I tend to avoid her recipes and I never buy her craft supplies. I just don’t like her. But her macaron recipe is fabulous. I followed it exactly, so I’m just going to link you to it. I feel awful linking to her website because I really don’t like her, but you gotta do what you gotta do I guess.
I had whipped up a batch of mousse a few days before, so I used that as the filling for the macarons. The best part about this mousse is… it’s secretly healthy! Not to mention vegan. Which is kind of silly since I put it inside an egg based cookie, but you can eat this by itself too. Or use it as a dipping sauce for fruit or something. It’s not quite as fluffy as normal mousse, maybe a little closer to pudding, but still so delicious and summery.
1 block Mori-Nu silken tofu
1 1/2 C raspberries, fresh or frozen
1/2 C sugar
1/2 tsp almond, orange, or vanilla extract
1. If using frozen raspberries, thaw and drain.
2. Put everything in a food processor or blender until smooth.
3. Transfer to serving dishes or a large plastic container and chill in the refrigerator at least 2 hours.
For the macarons, I thought teal would complement the pink of the mousse nicely. Also, a note about the recipe – when it says beat the egg whites for 8 minutes, it means it. Don’t cut out early.
I used a frosting tip to pipe the batter out, but you could just snip off the corner of a plastic bag. They might not be as pretty, but they’ll taste the same!