Thursday, 5 March 2015

Raspberry and white chocolate macarons


Here is my recipe for raspberry and white chocolate macarons. The shells contain powdered freeze dried raspberries for depth of flavour, and the filling is a decadent white chocolate ganache swirled with a tart raspberry compote. These macarons have become a firm favourite in my household!

blog photo

The ingredients(makes approximately 30 3.5 cm shells)

For the shells you will need:

- 70 g ground almonds
- 57 g icing sugar
- 3 g powdered freeze dried raspberries
- 52 g egg whites (aged for at least 24 hours)
- 52 g caster sugar
- 1/8 tsp gel or powder food colouring
- 1 tsp cornflour

For the white chocolate and raspberry ganache filling you will need:

- 75 ml double cream
- 100 g good quality white chocolate
- 80 g fresh/frozen raspberries
- 1/2 tablespoon icing of sugar
- 1/4 teaspoon of cornflour

French meringue macaron recipe
For a detailed and illustrated step-by-step guide to making my macaron shells, please see my french meringue macaron recipe

  1. Preheat the oven to 150C
  2. Grind the almonds in a food processor with the icing sugar, powdered freeze dried raspberries and the cornflour
  3. Beat the egg whites with an electric whisk and gradually add in the caster sugar. Once all the sugar has been incorporated, continue to beat the egg whites until stiff peaks form. Then whisk in the powder or gel food colouring
  4. Fold in half of the almond mixture until fully incorporated then fold in the final half
  5. Transfer the mixture into a piping bag and pipe out onto trays lined with baking paper or silicone baking mats. Firmly tap the trays on the countertop to bring any air bubbles to the surface. Quickly pop these with a toothpick
  6. Allow the macarons to rest until they are dry to the touch
  7. Bake the macarons at 150C for about 20-30 minutes or until you can break one open and the interior is no longer wet

White chocolate and raspberry ganache recipe

  1. Firstly, make the white chocolate ganache. Finely chop or grate the white chocolate and place a heatproof bowl
  2. Heat the cream until small bubbles begin to break the across the surface
  3. Pour the heated cream over the white chocolate and allow to stand for 30 seconds, don’t be tempted to get a spoon in there too early, or it will cause the mixture to cool too rapidly, before the white chocolate has melted
  4. When the 30 seconds is up, stir the cream and white chocolate together to form the smooth glossy ganache
  5. Next make the raspberry compote, wash and dry the raspberries and blend to a puree with the icing sugar 
  6. Reserve 1 tablespoon of the puree but tip the rest into a saucepan over a medium heat
  7. Stir the cornflour into the reserved raspberry puree then tip the whole lot into the sauce pan and bring to the boil, stirring all the time
  8. When the puree is thick enough to coat the back of a spoon, remove from the heat
  9. Allow both the white chocolate ganache and the raspberry compote to get to room temperature
  10. Whip the white chocolate ganache until it is white and fluffy and stir through the raspberry puree – not too much, it’s nice to have ripples of the white chocolate and the raspberry running through the filling

Assemble the macarons

  1. Pair like-sized shells together together and pipe a round of the raspberry and white chocolate ganache filling in the centre
  2. These macarons should be matured in the fridge where the moisture from the filling will be absorbed by the shells, creating a delightful soft and chewy texture
  3. These macarons will keep for up to 7 days in the fridge
  4. Remember, macarons are best enjoyed at room temperature, so take them out of the fridge 30 minutes before serving

I think the best part of these macarons is the raspberry puree – the addition of the cornflour allows you to create something which has an almost jam-like consistency but with a fraction of the sweetness. Ensure that the finished macaron is not overly sweet!