Choc Raspberry Macarons
#WhenIWalkInSitUpStraight

INGREDIENTS

For the macaron shells:

300g ground almonds

300g powdered sugar

110g liquefied egg whites (see below)

+ 300g caster sugar

75g water

110g liquefied egg whites

4 drops deep pink Americolor gel food dye

freeze dried raspberries

2 sheets edible gold leaf

200g Raspberry jam

 

Frosting

1 batch chocolate ganache frosting

 

OR

 

300g dark cooking chocolate

150ml thickened cream

METHOD

Makes 40

Level: Medium

Add the icing sugar and almond meal into a food processor and process until well combined. This will help get rid of any lumps in the sugar. Alternatively you may sift the two together. This must be done at least 3 times.

 

Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.

 

Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystallizing. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy.

 

When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Add the deep pink colour and vanilla extract at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn’t fall out, you know you’ve reached stiff peaks.

 

Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture. Fold everything together by going around the bowl with a spatula then through the middle (as demonstrated in the video). Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That’s when you know the batter is ready to pipe.

 

Spoon the batter into a piping bag with a round tip.

 

Pipe rounds of batter about 3.5cm (1.38 inches) in diameter, spacing them 2cm apart on (flat) baking trays lined with baking parchment.

 

Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells. They shouldn’t be sticky when you touch them. It’s at this point that you can preheat a fan forced oven to 180C (360F)

 

Bake for 12 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. Once they’re baked, let them cool completely.

 

To apply gold leaf to your shells dab your finger in a tiny bit of water, and very gently add it to each shell right before you dab it onto the sheet of edible gold as demonstrated in the video.

 

Fit the end of a piping bag with a Wilton 6B piping tip and frost a donut swirl of chocolate ganache on one shell, fill the center with some raspberry jam and sandwich it together with another shell. Gently swirl the exposed frosting in some crushed freeze dried raspberries

 

-

 

Handy Tips:

 

PREPARE BEFORE YOU START:

1. Trays (lined with baking paper NOT grease proof paper)

2. Eggs - separate egg whites from the yolks and allow them to sit in the fridge for a couple hours. These must be measured accurately.

3. Sift almond and sugar together (if you don’t have a food processor)

 

STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).

 

AGEING YOUR EGGS: Egg whites will liquefy if you sit them in the fridge for several days, preferably a week. During that time, the egg whites lose their elasticity, the albumen breaks down and they will be much easier to whisk to soft peaks without turning "grainy".

 

HALVING THE RECIPE: This recipe can be halved

 

EQUIPMENT: You will need a candy thermometer for this recipe to know the exact time to take the syrup off the heat. They can be purchased on Amazon or from your local cake supply store.

You might also like...

RECIPES

 

Basic Recipes

Cupcake Recipes

Cake Recipes

Macaron Recipes

Vegan Recipes

No-Bake Recipes

Frosting Recipes

Tips & Tricks

I Have A Recipe Suggestion!

Contact

I Have A Recipe Suggestion!

About

Contact Nick

Business Enquiries

Brand Deck

TSL.2017.LOGO.BLACK.png

Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

Copyright ©2017 All rights reserved

  • Facebook - Black Circle
  • Pinterest - Black Circle
  • YouTube - Black Circle
  • Instagram - Black Circle
  • Twitter - Black Circle