Raspberry White Chocolate Macarons
150g almond flour
150g powdered sugar
55g egg whites
150g granulated sugar
37g water (yes grams!)
55g liquefied egg whites
1 tsp vanilla extract
2 drops pink food gel
1 cup freeze dried raspberries, crushed
1 batch cream cheese frosting
5 tbsp mascarpone cheese
1 cup freeze dried raspberries. Crushed
2 drops pink food gel (optional)
1 cup white chocolate, frozen
To prep the white chocolate crumbs that go on the outside of your macarons, add the frozen chocolate to a food processor and process until you reach little crumbs. Don’t add the entire block as it is, make sure you chop or break up the chocolate. Also, take care not to over do it otherwise the chocolate heats up and melts and you’ll need to re-freeze it again. Once it resembles small crumbs, add to a small bowl and place in the freezer until you’re ready to use it.
Add the powdered sugar and almond flour into a food processor and pulse 4-5 times or until well combined. Take care not to pulse too many times otherwise you’ll risk releasing the oils in the almonds. Pulsing these two ingredients does two things. It will help get rid of any lumps in the sugar and will help grind the almond meal into smaller pieces. Alternatively, you may sift the two ingredients together. This must be done at least 3 times.
Empty the almond mixture into a large clean glass or metal mixing bowl. Add the first portion of egg whites (55g). Use a spatula to mix everything together until it forms a paste. Cover with plastic wrap and set aside.
To make the sugar syrup add the granulated sugar and water into a small saucepan. Give it a very gentle stir with a teaspoon to get everything well combined. After this point don’t mix the syrup again. Bring to a boil on a medium high heat, then turn down to a simmer. 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 bit of water to brush those back into the syrup. This will help prevent the syrup from crystallising.
For this recipe you’ll need a candy thermometer to help you measure the temperature of the syrup. When the syrup reaches 115C / 240F, add the second portion of egg whites (55g) to the bowl of a stand mixer fitted with a whisk attachment, and start whisking them on medium/high speed to help break them apart and get them frothy.
When the syrup reaches 118C / 244F, carefully pour the very hot syrup into the egg whites in a slow and steady stream while the mixer is on high speed. Please be careful when doing this part. Number one because the syrup is hot, but also if you add your syrup too quickly you’ll cook the egg whites and they’ll turn to soup. Once the you’ve poured all the sugar syrup into the egg whites, continue whisking on high speed for about 3 minutes before you add the vanilla extract. It’s at this point where you can also add any gel food colours of flavoured essences into the meringue.
Continue whipping for another 4-5 minutes. Once your meringue has become thick and glossy and has cooled down close to room temperature, stop the mixer and gently scrape down the bowl, then whisk on high speed for an extra couple of minutes.
The next part is the mixing stage. Otherwise known as ‘macaronage’, and is super important. It’s where most people go wrong, including me until I took a trip to Paris and was physically shown how to do it by a French pastry chef. Normally I would instruct you to mix the batter with a spatula until you reach the ribbon stage, but for this recipe, we’re not going to do that just yet.
Grab a spatula full of the meringue and fold it into the almond-sugar paste. Mix until well combined. This allows the mixture to thin out a little before you add the rest of the meringue to the sugar paste. Once the batter is mixed enough that you can’t see any unmixed sugar almond paste or unmixed meringue, split the batter into two mixing bowls.
Add pink and red food gel to one bowl and fold through until you reach the ribbon stage. To through the food gel by going around the bowl with a spatula, and then through the middle. You want to continue doing that until you reach the ribbon stage. The ribbon stage is when the batter falls off your spatula in a ribbon, without breaking, and then disappears back into the rest of the batter after about 10 seconds. That’s when you know the batter is ready to pipe.
Add the crushed freeze dried raspberries to the other half and repeat the folding process.
Spoon each coloured into a piping bag fitted with a medium round tip.
Pipe rounds of batter about 3cm (1 inch) in diameter, spacing them 2cm apart on (flat) baking trays lined with silicone baking mats or baking paper (not greaseproof paper). If you’re using baking paper add small dabs of the macaron batter on each corner of the tray to help the baking paper stick to the baking tray so it doesn’t fly around in the oven and ruin your macarons.
Gently tap the tray on your work surface. This will help bring out any air bubbles that might be in your uncooked cookies. Sprinkles the white coloured macarons with the freeze dried raspberries mixed through the batter with more freeze dried raspberries.
The next thing you want to do is let your macarons dry out in the open air for about 30-60 minutes. Drying time can depend on the weather that day or how much humidity there is in the air. Drying your macarons helps them form a skin. The skin is super important because it means that when you bake your macarons and the steam escapes from the cookie, it will escape from the bottom forming the iconic ‘feet’ of a macaron. So when you can gently touch your uncooked macarons and they’re not sticky to the touch, then you know they’re ready to bake.
Preheat a fan forced oven to 140C (280F) or 160C (320F) for a conventional oven. Bake each tray one at a time 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 before you try taking them off the tray.
To prepare the frosting add all the ingredients into a mixing bowl and mix using a stand mixer or hand mixer on high speed until well combined.
Fit the end of a piping bag with a Wilton 6b piping tip and frost a swirl of frosting on half of the macarons and then sandwich with another macaron cookie. Finish by rolling the sides of the cookie with the frosting exposed in the white chocolate crumbs.
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.
Whisk attachment (or hand mixer)
Round piping tip (medium size, 1.5cm in width)