Description
Recipe for chocolate raspberry filling macarons with milk chocolate ganache (for about 20-25 macarons)
Ingredients
Raspberry macarons
- 50 g almond powder
- 50 g icing sugar
- 19 g egg whites
- 1/2 tsp raspberry flavor
- 50 g powdered sugar
- 12.5 ml water
- Raspberry Pink Colorant
Chocolate macarons
- 50 g almond meal
- 50 g icing sugar
- 10 g unsweetened cocoa powder
- 19 g egg whites
- 50 g sugar
- 12.5 ml water
Milk chocolate macarons
- 180 ml milk chocolate
- 150 ml liquid cream (whole)
Rasperry puree filling
- 100 g raspberry (frozen)
- 1 tsp sugar
Chocolate rocher glaze
- 100 g Milk chocolate
- 1 tbsp crushed almond
Instructions
Raspberry macarons
- Preheat your oven to 320°F / 160°C and line a baking tray with baking paper or a silicone baking mat.
- Sift the dry ingredients, almond powder and powdered sugar together in a bowl, then add the 19 g of egg whites and mix with a spatula to obtain a homogeneous and sticky dough.
- Add the raspberry flavouring and colouring and mix again.
- Heat the water and powdered sugar in a saucepan over a medium heat and check the temperature with a cooking thermometer, which should reach an initial temperature of 114°C.
- Meanwhile, place the remaining 19g of egg white in the bowl of your food processor and as soon as your syrup reaches 237°F / 114°C start whisking at high speed.
- As soon as the thermometer reads 244°F / 118°C, reduce the speed of the food processor and pour the sugar into the bowl over the egg whites, then resume mixing at high speed until a firm, shiny meringue is obtained.
- Then pour 1/3 of the meringue into the container containing the dry ingredients and mix quickly to loosen the dough.
- Then pour in the remaining 2/3 of the meringue and stir this time gently with a soft spatula, until the dough forms a ribbon when you lift the spatula).
- Then fill a pastry bag with a round nozzle 4 inch / 10 cm in diameter. And pocket your macaroons on the baking tray covered with the silicone baking mat.
- Tap the underside of the baking tray to remove bubbles from the areas and bake for about 13 minutes.
- When your macaroons are done, take them out and let them cool before peeling.
Chocolate macarons
- For chocolate macaroons, follow the same instructions as for raspberry macaroons, adding only the cocoa powder to the dry ingredients mixture.
Milk chocolate ganache fillling
- Cut the milk chocolate into pieces and place it in a container.
- Then bring the liquid cream to a boil in a saucepan over medium heat.
- Then pour the liquid cream over the chocolate powder and mix with a soft spatula until a smooth and homogeneous ganache is obtained.
- Cover the ganache on contact and place in the chill overnight.
- On the day the macaroons are assembled, take the ganache out of the fridge and assemble it with an electric mixer for a few moments.
Raspberry puree filling
- Begin by placing the raspberries in a saucepan over medium heat with the powdered sugar and let the raspberries purée, transfer to a container and let cool in the chill.
Chocolate rocher glaze
- Heat the milk chocolate in a double boiler and add the crushed almonds.
Assembling the macarons
- Dip the tops of the chocolate shells into the chocolate rock and then let the chocolate cool and harden.
- Assemble the pink and chocolate macaroon shells of the same diameter together.
- Then using a pastry bag filled with milk chocolate ganache, fill the inside of the shells by forming a circle around the edges.
- And using a teaspoon, fill the inside of the shell in the center of the chocolate ganache circle with raspberry puree.
- Cover with a second shell of macaroons and press lightly to spread the filling.
- Keep your macaroons in the fridge before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, macarons
- Cuisine: french