Light, airy with a delicate raspberry flavour, these Raspberry Chocolate French Macarons are another french classic, which just melt in your mouth.
A macaron is a French sweet meringue-based confection made with egg white, icing sugar, granulated sugar and ground almond. For food colouring, I only used fresh raspberry puree.
For the filling, I used a simple chocolate ganache, flavoured with more raspberry puree.
To make the raspberry puree, just pulse a small handful of berries in a food processor and then strain the puree.
Raspberry Chocolate French Macarons
Light, airy with a delicate raspberry flavour, these Raspberry Chocolate French Macarons are another french classic, which just melt in your mouth.
Servings: 24
Ingredients
- Macarons:
- 1 cup icing sugar
- 3/4 cup almond flour
- 2 large egg whites room temperature
- 1/4 cup fine sugar
- 1 tablespoon fresh raspberry puree
- Filling:
- 85 g semisweet chocolate chips
- 1/3 cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon fresh raspberry puree
Instructions
- Pulse icing sugar and almond flour in a food processor until combined. Sift mixture 2 times.
- Whisk whites with a mixer on medium speed until foamy.
- Reduce speed to low; add sugar. Increase speed to high; whisk until stiff peaks form, about 8 minutes.
- Fold in the fresh raspberry puree
- Sift flour mixture over whites; fold until smooth and shiny.
- Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip; pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging tip to sides rather than forming peaks.
- Tap sheets on work surface to release trapped air. Let stand for 30 minutes.
- Preheat 325 degrees.
- Bake 1 sheet at a time, rotating halfway through, until crisp and firm, about 12 minutes.
- Let cool on sheets for 2 to 3 minutes. Transfer to a wire rack; let cool completely.
- - Filling:
- Add the chocolate and butter to a medium bowl. In a small saucepan, heat the cream just until it comes to a simmer. Pour the hot cream over the chocolate and allow to rest for five minutes. Stir the chocolate until the mixture is smooth. Stir in the raspberry puree.
- Let stand at room temperature until cooled completely and thickened.
- Fill a pastry bag fitted with a round tip with the ganache and pipe or spoon ganache onto half of the cookie bottoms. Sandwich the cookie halves together.
- Enjoy immediately or store in an airtight container in the refrigerator for up to one week.
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