Raspberry Macarons with Chocolate Ganache
The french classic, delicate and delicious Macarons. Flavoured with raspberry and chocolate - the best!
Ingredients
Macaron Shells
- 115 g ground almonds
- 230 g icing sugar
- 15 g freeze-dried raspberries plus extra to decorate
- 145 g egg whites separated, covered in cling film and left at room temperature for a few hours
- 70 g caster sugar
Chocolate Ganache
- 225 g dark chocolate
- 170 ml double cream
Instructions
- For the macaron shells: Firstly, line two flat baking trays with baking paper and set aside. Then prepare a piping bag with a medium tip - or just snip off the end of the piping bag. Finally, place the piping bag in a large glass to help with the filling process.
- In a small food processor, grind the freeze-dried raspberries until they are a fine powder.
- Combine the ground almonds, icing sugar and freeze-dried raspberry powder in a large food processor, pulsing until the ingredients are combined thoroughly. Sift the dry ingredients twice using a fine sieve, pressing the mixture through with your hands and set aside.
- Using an electric mixer, beat the egg whites and caster sugar on a low speed for two minutes, then on a medium speed for two minutes and finally on a high speed for two minutes. By this point, the egg whites will be very stiff.
- Pour all the dry ingredients on top of the egg whites. Then, fold the mixture pressing it against the sides of the bowl to deflate the mixture. You want to be quite firm in your movements. Fold about 40 times (counting single strokes), stopping every couple of strokes after 25 to check the consistency. You want the mixture to be lava-like, flowing off the spoon in ribbons.
- Transfer the mixture to the piping bag, sealing the open end with a twist. Pipe four tiny dots of mixture under all four corners of the baking paper to ensure it stays put in the oven. Then, pipe your macarons, about 3cm in diameter holding the piping bag at an angle and removing quickly to create a comma shape on the macaron shells.
- Rap the trays 3-4 times on a hard surface to shake out any air bubbles. Then leave to rest for at least 30 minutes. At this point, pre-heat the oven to 300F/Gas Mark 2.
- Place one tray of macarons into the oven, and bake on the middle shelf for 16 minutes, turning the tray from back to front halfway through.
- Once baked leave to sit on the baking tray for a few minutes, then remove the baking paper from the baking tray and let them sit in a cool place for 30 minutes. Meanwhile, place the second tray of macarons in the oven and repeat the process.
- For the ganache: While the macarons are cooling, you can create the ganache filling. Chop the chocolate into small pieces and place into a heat-safe bowl. Heat the cream in a pan over a medium heat until it comes to a low simmer. Pour the cream over the chocolate, leave for 30 seconds and then whisk until combined. Set aside to cool until needed.
- To assemble: Once the macarons have completely cooled, pair up the matching shells and fill with the cooled ganache. Then decorate with additional freeze-dried raspberries.
- Macarons are best kept at room temperature in an air-tight container, and consumed within 24 hours.