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Raspberry Macarons

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4.7 from 3 reviews

  • Author: Fadela
  • Total Time: 42 minutes
  • Yield: 20 macarons

Description

Delicious raspberry macarons recipe with white chocolate and raspberry ganache (for 20 macarons - about 40 shells)

Ingredients

Macaron shells

  • 100 g (3/4 cup) Powdered sugar - icing sugar
  • 100 g (1 cup) Almond flour )- ground almond
  • 1 pinch of Pink food coloring 
  • 1 large egg white - about 38 g at room temperature
  • 100 g (1/2 cup) Sugar - granulated
  • 25 ml (1 1/2 tbsp) water
  • 1 large egg white - about 38 g at room temperature

Raspberry filling

  • 100 g (4 oz) White chocolate
  • 100 ml (1/2 cup) Heavy cream -  full fat 30% mg
  • 50 g (1/4 cup) Raspberry coulis or purée
  • Raspberry flavoring - optional

Instructions

Macaron shells 

  1. In a bowl, mix together the powdered sugar, almond flour, and pink food powder coloring until well combined.
  2. Sift the almond flour mixture together or pulse them in a food processor to ensure a smooth mixture. Set aside.
  3. Add the first part of egg whites to the almond flour mixture and mix with a spoon until you have a thick, compact batter. Set aside.
  4. Heat the sugar and water in a saucepan to make a syrup. Use a cooking thermometer to check the temperature; it should reach 230°F / 110°C.
  5. Once the syrup reaches 230°F / 110°C, place the second part for egg whites in the bowl of a stand mixer fitted with a whisk attachment. Mix at medium speed until foamy.
  6. When the syrup reaches 244°F / 118°C, slowly pour it into the egg whites while continuing to mix. The egg whites should become foamy.
  7. Increase the mixer speed to high and beat until the meringue becomes stiff and glossy, about 10 minutes.
  8. Gradually add a small amount of the meringue to the bowl containing the almond flour mixture batter and mix quickly with a spoon to loosen the texture.
  9. Then, gently fold in the rest of the Italian meringue with a spatula until you have a smooth batter that forms a ribbon when lifted.
  10. Preheat the oven to 320°F / 160°C and line baking sheets with parchment paper or silicone mats.
  11. Fill a pastry bag fitted with a small round tip with the batter and pipe small rounds onto the prepared baking sheets.
  12. Bake one baking sheet at a time for 12 to 13 minutes, until the macarons are set and have formed feet.
  13. Allow the shells to cool slightly before carefully peeling them off the parchment paper

Raspberry ganache

  1. In a bowl, place the finely chopped white chocolate with the raspberry coulis and the raspberry flavoring (optional).
  2. Pour the heavy cream previously heated in a saucepan over the white chocolate and coulis and mix with a spatula until you have a smooth mixture.
  3. Cover with plastic wrap and place in the refrigerator for at least 4 hours until completely chilled.
  4. Beat the ganache with an electric whisk at medium speed for 1-2 minutes until smooth and firm.
  5. Fill a pastry bag with all the ganache and fill a macaron shell and close with another shell of the same diameter.
  6. Place the macarons in the refrigerator until ready to serve.

Equipment

Notes

*For the best baking results, I recommend using a digital scale to measure ingredients in grams instead of cups. Precise measurements ensure consistent and perfect outcomes every time.

Storage: In the refrigerator in a storage box for 3-4 days and up to 3 months in the freezer.

Tips:

  • Sift or blend together the dry ingredients (almond flour and powdered sugar).
  • Use powdered pink food coloring if possible to avoid altering the texture, or gel food coloring, being cautious with the amounts added.
  • Whip the meringue until it is firm and stiff. Gently fold in the meringue and mix until you get a continuous ribbon of batter or the famous figure eight. (If the batter is too runny, the macarons will spread and be flat without feet, and if it's too firm, they will crack.)
  • No resting time is needed for Italian macarons.
  • Rotate the baking sheet halfway through baking if needed for even cooking.
  • The shells are ready when they start to have slightly golden edges and detach from the baking sheet. Place the filled macarons in the fridge for 1 hour before serving.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: macarons, cookies
  • Cuisine: American

Nutrition

  • Serving Size: 1 macaron
  • Calories: 109
  • Sugar: 13.5 g
  • Sodium: 127.2 mg
  • Fat: 3.5 g
  • Carbohydrates: 15 g
  • Protein: 1.5 g
  • Cholesterol: 3.9 mg

Find it online: https://sweetlycakes.com/en/raspberry-macarons/