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from Heather's cookbook

Pretty pink raspberry macarons




  • For the macaron shells
  • 3 egg whites
  • ¼ cup (55g) caster sugar
  • 1 ¼ cup (200g) icing sugar (confectioners’)
  • 1 cup (120g) ground almonds
  • ½ teaspoon raspberry essence
  • pink food color (I used liquid colour)
  • For the filling
  • ¼ cup (60ml) pouring cream
  • 150g white eating chocolate
  • 6 fresh raspberries
  • Preparation:
    1. Preheat oven to 150oC/300oF. Line the base of a flat oven tray or baking sheet with parchment paper. Draw 4cm circles about 2cm apart on the baking parchment and flip the paper, so the pen is underneath.
    2. Meanwhile, pluse ground almond to a fine, powdery texture in a food processor. Sift the powdered mixture to remove any lumps (this is one step I’m not keen on--it took ages to swift the almond meal). Repeat the same process--blending and sifting--with icing sugar. In a bowl, mix the sifted almond meal and icing sugar until combined; set aside.
    3. Place egg whites in a small, deep, spotlessly clean bowl. Using an electric whisk (I used a hand held mixer) beat the whites over medium speed until foamy and starts to hold shape, then increase speed until stiff peaks form on the ends of the whisk. Remember that the smallest speck of yolk will prevent the whites from foaming peaks. Now, tip in caster sugar, essence, plus the coloring, and whisk until the sugar is dissolved and the meringue resembles shaving foam. A good meringue will be glossy and hold it’s shape without falling from the bowl when held upside down. Note that the cooked macarons will have a lighter shade of color than the batter—so be bold and add more color for your preferred shade. Transfer to large bowl.
    4. Using a spatula, fold in the sifted icing sugar and almond powder to the meringue. As you begin, work quickly to knock out some air from the meringue, simultaneously folding in the dry ingredients. When the ingredients are almost combined, slow down and give it a couple of gentle turns keeping an eye for the right texture. Precision is the key here. A good macaronage (batter) should be smooth, glossy and fall back in thick ribbons from the spatula. The ribbon should also fade back into the batter in about 30 seconds. If it doesn't, he batter is under mixed, and needs a couple of more turns. Also, under mixed batter yields macarons with no feet. If, on the other hand, the batter is quite runny, it is over mixed, and you will end up with flat, chewy macarons. (You see, I learned the hard way. Since my first batch was ruined with a runny batter, I erred on the side of caution with the second batch. Result? Under mixed batter, of course)
    5. Stand the piping bag fitted with ½ inch plain (round) nozzle in a tall jar and spoon the macaronage into it. Holding the bag upright, pipe into the outlined circles on the prepared baking sheets. You will notice that the batter will spread out a bit—no issues. Tap the bottom of the tray to release any air bubbles and then set aside for 30 minutes until the macarons have developed a skin.
    6. Bake for about 14-18 minutes, or until the shells are dry to the touch. Take care not to let them brown. Cool on trays. Gently peel the parchments from the macarons and place on wire rack while preparing the filling.
    7. Meanwhile, to make the filling, bring cream to a boil in a saucepan. Remove from heat and then add chocolate, and stir to combine. Now push the raspberries through a fine sieve to make a puree and stir this into the chocolate cream mixture. Chill in the fridge for 30 minutes or until spreadable.
    8. To serve, spread a bit of the filling onto the flat side of macaron shell and top with another similar sized shell to make a small sandwich, then chill in the fridge for another 30 minutes, or preferably overnight. If you have the patience, that is!

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    modified: 2011.05.27 | created: 2011.05.27

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