Raspberry Macarons with a Raspberry Ganache
These raspberry macarons are everything you want and more in a French classic. It's visually stunning with a pink shell stuffed with an amazing raspberry white chocolate ganache. Once you bite into this delicate beauty it's heavenly light, chewy, soft, and not overly sweet.
Ingredients
For Raspberry Macarons
- 225 g Powdered Sugar
- 190 g Almond flour
- 144 g Egg Whites divided in half
- 190 g Caster Sugar
- 60 ml Water
- 9 g Freeze-dried raspberries
- pinch of red food gel
Raspberry Ganache
- 30 g Caster sugar
- 150 g Frozen or fresh raspberries
- 80 g Heavy whipping cream
- 8 oz. White chocolate
- 5 ml Raspberry extract
- 3 g Freeze-dried raspberries
- pinch of red food gel
Instructions
For Raspberry Ganache
- First, using a food processor pulse the freeze-dried raspberries into powder. Then, sift the powdered raspberries to remove any seeds.
- In a small saucepan over medium heat, add in the fresh or frozen raspberries along with caster sugar. Stir occasionally, once the jam begins to boil reduce the heat and allow the jam to simmer for 4-5 minutes. The jam should have a more thicker consistency. Remove the jam from the heat and sieve into a clean bowl to remove any seeds.
- Now, add the heavy whipping cream, white chocolate, freeze-dried raspberry powder, raspberry extract, red food gel, and the raspberry jam to a small saucepan. Stir the mixture until all the chocolate melts. Then, remove from the heat and transfer to a container. Allow the raspberry ganache to harden by refrigeration for 1-2 hours prior to use.
Raspberry Macaron Shells
- Preheat the oven to 300 degrees F. Line cookie sheets with parchment paper, using a 1.5 inch macaron template, trace the circles onto the parchment paper. Or if you have silicon macaron mats, feel free to use them instead.
- In a food processor, grind together the freeze-dried raspberries, almond flour, and powdered sugar. Pulse 5-10 times, or until a fine powder is obtained. Sift the dry ingredients through a sieve into a large bowl.
- Add half of the egg whites (72 grams) and red food gel into the dry ingredients. Mixed together until well combined. Cover the bowl with plastic wrap and set it aside. (Do not over mix, once everything is incorporated stop.)
- In the bowl of an electric mixer, add in the other half of the egg white (72 grams) .
- In a small saucepan over medium heat add the caster sugar and water. Using a candy thermometer periodically check the temperature of the sugar syrup. With a reading of 230 degrees F, start whipping the egg whites on medium-high speed using the balloon attachment. When the sugar syrup reaches 240-244 degrees F remove from the heat. Turn down the speed of the electric mixer, and slowly start pouring in the sugar syrup (in a steady stream). Increase the speed of the mixer once all of the sugar syrup is added. Allow the meringue to mix until the bowl is slightly cool to the touch and glossy stiff peaks are formed.
- Next it's time to make the macaronage. Add the meringue to the colored mixture (powdered sugar, egg whites, almond flour, raspberry powder) and fold the ingredients together gently using a rubber spatula. Continue to mix until the batter has a glossy shiny appearance. Or until the batter on the rubber spatula flows into a ribbon without breaking with slight movement of your wrist.
- To a large pastry bag insert a 1 cm round piping tip, like the Wilton #12. Transfer the batter to the pastry bag.
- Pipe the macarons onto the cookie sheet. Pipe straight up about a fourth of an inch away from the cookie sheet. Squeeze the piping bag until the batter covers about three-fourths of the circle. Repeat for all remaining batter. Once completed, tap the cookie sheet on the counter to smooth out the surface of the macaron shells. Basically, lift up the tray about 4-5 inches from the counter-top and drop it, repeat this at least 2-3 times. If any bubbles remain, use a toothpick to remove them.
- Leave the macaron shells for 15-30 minutes to dry, or until the shells are no longer sticky to the touch.
- Bake the shells for 12-16 minutes. Allow the shells to cool for a few minutes before removing from the baking sheet.
- Place the raspberry ganache into a large piping bag. Pipe the raspberry ganache filling into half of the macaron shells. Next, sandwich the macarons together. Transfer the raspberry macarons to an airtight container.
- Allow the macarons to mature in the refrigerator for 1-3 days before serving. If in a rush, allow the macarons to chill for 1 hour before serving. After chilling the macarons, allow them to reach room temperature before serving. Enjoy.