Raspberry Macaron
Delight your taste buds with the irresistible charm of Raspberry Macarons, a delicate French confection that's perfect for any special occasion—or just because! These light and airy almond-based cookie shells, achieved through the precision of a classic meringue, are tinted a gorgeous pink hue and baked to perfection. The pièce de résistance is the luscious raspberry ganache filling, blending the tangy brightness of fresh raspberry puree with creamy white chocolate and butter for a silky, fruit-forward center. With their crisp outer shell, chewy interior, and vibrant flavor contrast, these homemade macarons are as stunning as they are delicious. Ideal for gifting, tea parties, or elevating your dessert spread, these bite-sized delights are a true labor of love that you'll savor with every bite. Treat yourself to the artistry and elegance of making your own Raspberry Macarons! Keywords: Raspberry Macaron recipe, French macarons, almond flour cookies, raspberry ganache filling, homemade macarons.
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Recipe Information
Ingredients
- 100 grams Almond flour
- 100 grams Powdered sugar
- 100 grams Egg whites
- 100 grams Granulated sugar
- 25 milliliters Water
- 2 drops Pink food coloring
- 100 grams Puree of fresh raspberries
- 200 grams White chocolate
- 100 milliliters Heavy cream
- 20 grams Unsalted butter
Instructions
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
Sift the almond flour and powdered sugar together into a large mixing bowl to remove any lumps.
In a clean, grease-free bowl, add half of the egg whites (50 grams) and mix them into the almond flour and powdered sugar mixture to form a paste.
In a small saucepan, combine the granulated sugar and water and heat until the sugar dissolves. Continue to heat until the syrup reaches 240°F (115°C), then remove it from the heat.
In another clean bowl, begin whisking the remaining egg whites (50 grams) until they form soft peaks. Gradually pour in the hot sugar syrup with the mixer on low speed, then increase the speed and whisk until you achieve stiff, glossy peaks. Add the pink food coloring.
Fold the meringue gently into the almond paste, ensuring the mixture has a flowing lava consistency.
Transfer the mixture to a piping bag fitted with a round nozzle. Pipe 1.5-inch (3.8 cm) circles onto the prepared baking sheets, spacing them about 1 inch apart.
Tap the baking sheets firmly on the counter to release any air bubbles and let them sit at room temperature for 30 minutes until a skin forms on the surface.
Bake one tray at a time for 12-15 minutes, until they can be lifted from the parchment. Let them cool completely before filling.
For the raspberry ganache filling, melt the white chocolate in a heatproof bowl over simmering water.
In a separate saucepan, heat the heavy cream until just about to boil, then pour it over the melted chocolate. Stir gently until smooth and combined.
Add the raspberry puree and softened butter to the ganache, mixing until smooth and fully incorporated. Allow to cool until thick enough to spread.
Pair up the cooled macaron shells by size and spread or pipe a small amount of raspberry filling onto one shell and sandwich with the other.
Store the filled macarons in an airtight container in the refrigerator for 24 hours to allow the flavors to meld before serving at room temperature.
Nutrition Facts
Calories |
3002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.4 g | 212% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 346 mg | 15% | |
| Total Carbohydrate | 354.0 g | 129% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 324.9 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 651 mg | 50% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 892 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
