Raspberry Macarons made with white chocolate and raspberry filling are one of the most delicious flavored macarons ever, the sweetness of the shell is well balanced by the tart raspberry flavor used not only in the filling. cake but also in the macaron shell.
Source:Home Cooking Adventure
Element
Make about 40 macarons
Macaron Shell
1 1/2 cups (150g) ground almonds
1 1/4 cups (150g) powdered sugar
4-5 teaspoons (4g) freeze-dried raspberries, finely ground, seeded
55g egg whites (about 2 small eggs)
a pinch of red food coloring powder
55g egg whites (about 2 small eggs)
a little salt
3/4 cup (150g) granulated sugar
2 1/2 tablespoons (38ml) water
White chocolate filled with raspberries
5 oz (150g) fresh or frozen raspberries
2 tablespoons (30g) sugar
1/3 cup (80g) whipped cream
8 oz (230g) white chocolate, small pieces
4-5 teaspoons (4g) finely ground freeze-dried raspberries, seeded
1. Prepare the white chocolate raspberry filling. Place raspberries and sugar in a small saucepan, bring to a boil while stirring constantly. Simmer for about 5 minutes or until thickened and remove from heat. Sift to remove seeds. Set aside.
2. Put the cream and chocolate in a small saucepan. Add raspberry jam, freeze-dried raspberries, and red food coloring if using. Leave on low heat until chocolate is melted. Transfer to a small bowl, let cool completely and refrigerate before using.
3. Prepare the macaron crust. Line two baking sheets with parchment paper and have a pastry bag with a pointed end (about ½ inch, 1 cm). Preheat oven to 300F (150C).
4. Blend together powdered sugar and almond flour with a food processor to obtain a fine powder. Sift through a sieve into a large bowl.
5. In a small bowl, add 55g egg whites and a little red food coloring. Beat together until well combined. Pour the whites over the almond sieve.
6. Place the remaining 55 g of egg whites and salt in a mixing bowl. Set aside until you have prepared the sugar syrup.
7. In a small saucepan, mix granulated sugar with water and cook over medium heat. Use a candy thermometer to measure the temperature of the syrup. When the temperature reaches 230 F (112C), begin to whip the egg whites. When the syrup reaches 244F (118C), pour it over the beaten egg whites while mixing continuously. Continue beating until the bowl has cooled slightly and glossy hard peaks have formed.
8. Add the beaten egg whites to the almond mixture and gently knead with a rubber or silicone spatula until the mixture is smooth and creamy. Work with the dough until it flows into a very thick strip when the spoon is lifted.
9. Transfer the mixture to a 1/2 inch (1 cm) smooth-ended piping bag.
10. Glue the dough onto the parchment-lined baking sheets into 1-inch (2.5 cm) circles, spaced 1 inch (2 cm) apart.
11. Hit the baking sheet a few times on the stovetop to flatten the macarons and remove air bubbles.
12. Bake for 20-24 minutes. Let cool slightly before removing from baking tray.
13. Place raspberry and white chocolate fillings in a piping bag and spread on the insides of macarons and clamp them together.
14. Refrigerate for at least a day before serving to blend flavors. Serve the macarons at room temperature.
