Yields: ~ 40
Prep time: 1 hr
Cook time: 25 mins
Not to be mixed up coconut macarons, this refined French bakery classic, is essentially two cookies with a ganache filling in the middle. Best served slightly chilled, this recipe can be changed to whichever flavor & filling you prefer!
Ingredients
1 1/2 cup ground almonds (almond flour)
1 1/4 cup powdered sugar
4 - 5 tsp freeze-dried raspberries, finely ground, seeds removed
2 egg whites
Drop of red food coloring
2 egg whites
Pinch of salt
3/4 cup granulated sugar
2 1/2 tbsp water
Chocolate Raspberry Filling
5 oz fresh raspberries
2 tbsp sugar
1/3 cup whipping cream
8 oz semi sweet chocolate, small pieces
4 - 5 tsp freeze-dried raspberries finely ground, seeds removed
Directions
Prepare chocolate raspberry filling. Place raspberries and sugar into a small saucepan and bring to a boil while stirring constantly. Simmer for about 5 minutes or until thickens and remove from heat. Sieve to remove the seeds. Set aside.
Place the sieved raspberry jam, cream and chocolate in a small saucepan. Place over low heat to melt the chocolate. Add freeze dried raspberries and red food coloring if used. Transfer to a small bowl, let cool completely and refrigerate before using.
Prepare the macaron shells. Line two baking sheets with parchment paper and have a pastry bag with a plain tip ready.
Preheat oven to 300F.
Grind together the powdered sugar and almond powder, using a food processor, to obtain a fine powder. Sift through a sieve into large bowl.
In a small bowl place 2 egg whites and a pinch of red food coloring. Beat together until well combined. Pour the whites over the sieved almonds.
Place the other 2 egg whites and salt into a mixing bowl. Set aside.
In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F start whipping the egg whites until light peaks form. When the syrup reaches 244F pour over the whipped egg whites while mixing continuously. Continue beating until glossy stiff peaks have formed. Add the whipped whites over the almonds mixture and using a spatula gently fold in until combined.
Add the mixture to the piping bag. Pipe the batter on the parchment-lined baking sheets in 1-inch circles, evenly spaced apart. If it helps, you may draw circle on the parchment paper as guidance.
Smack the baking sheet against the counter a few times to set the macarons and to remove any air bubbles.
Bake for 20-24 minutes. Let cool for 6 minutes before removing from baking sheet.
Place the raspberry and chocolate filling into a piping bag and spread on the inside of the macarons and sandwich them together using halves that appear the same in size.
Refrigerate to preserve and serve macarons at room temp.