Raspberry and chocolate macarons
These bite-sized Raspberry and chocolate macarons are the perfect combination of fruity sweetness and decadent chocolate.
TOTAL TIME 2 hours 5 minutes | MAKES 18
INGREDIENTS
175 g icing sugar
175 g ground almonds
15 g freeze-dried raspberry powder
2 large egg whites
A few drops of red food colouring
225 g dark chocolate; (minimum 70% cocoa solids)
225 ml double cream
METHOD
USE a 2.5 cm round shot glass as a guide to draw 36 circles on a sheet of greaseproof paper. Oil a large baking sheet, then turn the greaseproof paper circle-side-down and smooth it on top. You should be able to see the circles through the paper.
GRIND the ground almonds and icing sugar together in a food processor to a very fine powder. Sieve into a mixing bowl, then add the raspberry powder and stir well.
WHISK the egg whites to stiff peaks in a very clean bowl. Stir half the egg whites into the almond and sugar mixture with the food colouring, then carefully fold in the other half.
SPOON the mixture into a piping bag, fitted with a large plain nozzle, and pipe it onto the baking tray, using the circles as a guide.
LEAVE the uncooked macarons to stand for 30 minutes to form a skin.
PREHEAT the oven to 170°C (150° fan) | 325F | gas 3.
BAKE for 12 minutes or until crisp on the outside and still a bit chewy in the middle. Slide the greaseproof paper onto a cold work surface and leave the macarons to cool completely.
CHOP the chocolate and transfer it to a heatproof bowl. Heat the cream to simmering point in a small saucepan, then pour it over the chocolate and leave to stand for 30 seconds. Slowly stir the mixture with a whisk until it forms a smooth ganache, then scrape it into a baking dish and leave to cool and thicken.
WHEN the ganache is thick enough to pipe, transfer it to a piping bag, fitted with a plain nozzle, and pipe it onto half of the macarons. Sandwich together with the rest of the macarons, then leave to set for at least 1 hour.
Raspberry and chocolate macarons
Ingredients
- 175 g icing sugar
- 175 g ground almonds
- 15 g freeze-dried raspberry powder
- 2 large egg whites
- A few drops red food colouring
- 225 g dark chocolate; (minimum 70% cocoa solids)
- 225 ml double cream
Instructions
USE a 2.5 cm round shot glass as a guide to draw 36 circles on a sheet of greaseproof paper. Oil a large baking sheet, then turn the greaseproof paper circle-side-down and smooth it on top. You should be able to see the circles through the paper.
GRIND the ground almonds and icing sugar together in a food processor to a very fine powder. Sieve into a mixing bowl, then add the raspberry powder and stir well.
WHISK the egg whites to stiff peaks in a very clean bowl. Stir half the egg whites into the almond and sugar mixture with the food colouring, then carefully fold in the other half.
SPOON the mixture into a piping bag, fitted with a large plain nozzle, and pipe it onto the baking tray, using the circles as a guide.
LEAVE the uncooked macarons to stand for 30 minutes to form a skin.
PREHEAT the oven to 170°C (150° fan) | 325F | gas 3.
BAKE for 12 minutes or until crisp on the outside and still a bit chewy in the middle. Slide the greaseproof paper onto a cold work surface and leave the macarons to cool completely.
CHOP the chocolate and transfer it to a heatproof bowl. Heat the cream to simmering point in a small saucepan, then pour it over the chocolate and leave to stand for 30 seconds. Slowly stir the mixture with a whisk until it forms a smooth ganache, then scrape it into a baking dish and leave to cool and thicken.
WHEN the ganache is thick enough to pipe, transfer it to a piping bag, fitted with a plain nozzle, and pipe it onto half of the macarons. Sandwich together with the rest of the macarons, then leave to set for at least 1 hour.
Made this macaron recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Spiced chocolate and almond macaroons
