Ingredients
Raspberry Macaron Shells
- 100 grams almond flour, spooned and leveled
- 100 grams powdered sugar, spooned and leveled
- 100 grams egg whites, room temperature
- 100 grams granulated sugar
- 1 tsp raspberry extract
- 3 drops of red Gel food coloring
- 3 drops of pink Gel food coloring
- 1-2 drops of black Gel food coloring
White Chocolate Ganache
- 30 mL heavy whipping cream
- 120 grams white chocolate chips
Raspberry Filling
- 90 grams raspberry jam
Method
Macaron Shells
- Sift together the almond flour and powdered sugar and set them aside.100 grams almond flour spooned and leveled, 100 grams powdered sugar spooned and leveled
- Heat up a small pot of water on the stove to create a double boiler for the Swiss meringue. Whisk the egg whites and granulated sugar in the bowl of a stand mixer over the double boiler until the sugar is fully dissolved and the egg whites are frothy (about 120F or 49C).100 grams egg whites room temperature, 100 grams granulated sugar
- Remove the mixture from the heat and use the whisk attachment, on high speed, to beat the egg whites and sugar just until stiff peaks form, about 2 minutes. Add in the raspberry extract, red, pink, and black food coloring and mix for a few seconds, until they are fully incorporated.1 tsp raspberry extract, 3 drops of red Gel food coloring, 3 drops of pink Gel food coloring, 1-2 drops of black Gel food coloring
- Use a firm spatula to fold the dry ingredients into the meringue. This may take a while, just keep folding and pressing the batter against the wall of the bowl until the mixture is able to ribbon off and form a complete figure '8' without breaking. Don't over-mix.
- Using a pastry bag, with a small circle tip, pipe out 1 1/2 inch size circles onto a baking sheet, lined with parchment paper, about 2 inches apart. Rap tray on the counter a few times to remove any air bubbles from within the batter (use a toothpick to remove any air bubbles that are visible and won’t come out).
- Allow the cookies to rest while preheating the oven to 300F (149C) conventional (no fan). Bake one pan at a time in the center of the oven for 13 minutes. Remove the pan from the oven and allow the cookies to cool completely on the pan.
White Chocolate Ganache
- Heat the cream in a small saucepan over low-medium heat, just until it begins to simmer (not boil).30 mL heavy whipping cream
- Pour the hot cream over the white chocolate chips, cover the bowl for 1-2 minutes and then stir slowly until it’s smooth.120 grams white chocolate chips
- Allow it to cool just a few minutes until it’s pipe-able and not too runny.
Assemble
- Use a piping bag with a small round tip to pipe ganache a border of ganache onto one cookie shell, fill it with raspberry jam and then sandwich it with another cookie of the same size. It’s easier to do one at a time so that the ganache doesn’t dry out by the time you sandwich them together.90 grams raspberry jam
- Allow them to set in the refrigerator for a couple hours before serving. Enjoy!
Nutrition
Serving: 1gCalories: 109kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 3mgSodium: 14mgFiber: 1gSugar: 14g