Raspberry and chocolate macarons

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.

Print Recipe

Raspberry and chocolate macarons

Serves: 18

Total Time: 2 hours 5 minutes

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

1

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.

2

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.

3

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.

4

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.

5

LEAVE the uncooked macarons to stand for 30 minutes to form a skin.

6

PREHEAT the oven to 170°C (150° fan) | 325F | gas 3.

7

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.

8

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.

9

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

Spiced chocolate and almond macaroons

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