Recipe: raspberry macaroons
Raspberry macarons recipe, a day spent with my friend Delphine the queen of macaroons. A beautiful demonstration of know-how, thank you my friend for these beautiful raspberry macaroons. I particularly like this chocolate and raspberry ganache. We first smell the dark chocolate, then finally comes the taste of raspberries, a real explosion in the mouth for these raspberry macaroons. Always a great time to make macaroons, there were two of us and we had a lot of fun tasting them.
Recipe ingredients
- Raspberry macarons recipe for 100 macaroons:
- 342 gr of ground almonds
- 342 gr of icing sugar
- 124 gr of egg white
- Italian meringue
- 128 gr of egg white
- 175 gr of water
- 324 gr of granulated sugar
- Raspberry ganache
- 270 gr of dark chocolate
- 270 gr of raspberry coulis
- 40 gr of sugar
- 27 gr of butter
- 27 gr of liquid cream
- 3 gelatin sheets
- 1 knife tip of natural food coloring
Instructions
- Chop the chocolate.
- Soak the gelatin sheets in cold water.
- Bring the cream to a boil.
- Add the gelatin leaves.
- Pour in the raspberry coulis.
- Pour the boiling cream over the chocolate, then smooth with a spatula.
- Gradually add the tempered butter and smooth the mixture by adding the 40 g of sugar.
- Pour the ganache into a dish and let cool in the refrigerator.
- Separate the whites from the yolks. Store the whites in an airtight container at room temperature. They will be perfect for macaroons in 48 hours.
- Mix then sift the ground almonds and the icing sugar.
- Make like a well
- Add the 124 gr of egg white.
- Add the coloring
- Mix with a spatula.
- Assemble the 128 g of white snow.
- Heat the water and add the sugar, go up to 122 °.
- Gently pour in the syrup without touching the sides of the mixer.
- Beat until the device has dropped to 50 °
- Macaronate the Italian meringue and the almond powder with a spatula.
- The preparation should become supple, smooth and shiny.
- Under a sheet of baking paper, slide the templates
- Form small balls 3-4 cm in diameter using a No. 8 piping bag.
- Lightly tap the baking sheet to release any air bubbles.
- Leave to crust (dry) 30 minutes, the macaroons are dry to the touch before placing in the oven
- Bake in a hot oven at 140 ° C for 18 min.
- Leave to cool after cooking before peeling off the macaroons.
- When the shells are cold and the ganaches are ready to use, use a pastry bag to garnish half of the shells.
- Assemble with a second shell and turn it to distribute the filling.
- Place the macaroons in an airtight box and let rest in the refrigerator for at least 24 hours so that the macaroons become soft.
Preparation time: 2 hour (s)
Cooking time: 14 minutes
Number of people: 1
4 star rating: 1 review
What wine to drink with: raspberry macaroons
My favorite wine for this recipe: Côte du Jura yellow wine Cépage Savagnin
Temperature between 15 ° and 18 °
Sift icing sugar and almondsAdd the coloringBeating egg whitesMacaronnerPoach regularlyLet it crumbleCooked cocklesZoom<img src="/wp-content/uploads/2021/09/5037003822370537926.jpg" class="aligncenter"