It’s almost weekend and to celebrate we’re going to make some delicious raspberry macarons! They’re filled with a raspberry gel and a raspberry ganache.
The raspberry broth
Ingredients
- 500 g frozen raspberries
- 50 g sugar
Instructions
- Mix the frozen raspberries with the sugar and cover this well with plastic wrap. Then heat this up on a double boiler for around 4 hours on a low heat.
- After that remove the foil and let the raspberries drain on a sieve that’s lined with a kitchen paper. Let it drain for at least 4 hours in your fridge.
The raspberry gel
Ingredients
- 200 g raspberry broth we just made
- 2 g agar powder
Instructions
- Pour the raspberry broth in a saucepan and also add the agar powder. Mix this well and then bring it to a boil for 2 minutes.
- Then pour it in a bowl and let it cool down completely in your fridge.
- After that transfer it into a blender and blend it till smooth. Now transfer it into a piping bag and keep it in your fridge for later.Â
The raspberry ganache
Ingredients
- 200 g the raspberry pulp we just made
- 50 g cream 35% fat
- 2 g flaky salt
- 250 g white chocolate 28%
Instructions
- Transfer the raspberry pulp that’s left from the broth in a saucepan. Also add the cream and the flaky salt. Bring it to a boil.
- Once it’s boiling turn off the heat and add the white chocolate. Emulsify this with a hand blender.
- Then pass it through a fine sieve using a ladle.
- After that transfer it into a piping bag and keep it in your fridge for later.Â
The macarons
Ingredients
- 150 g almond powder extra fine
- 150 g icing sugar
- 3 g red coloring powder
- 60 g egg white
- 150 g sugar
- 40 g water
- 55 g egg white
Instructions
- Transfer the almond powder into a blender together with the icing sugar and the red coloring powder. Now blend this till it’s a fine powder and it has an even color.
- Then transfer it into a bowl, add the 60 grams of egg white and fold it together into a thick paste.
- Now transfer the sugar into a saucepan with the water. Heat this up till it’s 118 °C.
- Meanwhile pour the 55 grams of egg white into a mixing bowl and start mixing it when the sugar is 110 °C.
- Once it’s a fluffy meringue and the sugar is 118 °C slowly add it to the meringue. Beat it till the meringue is at room temperature.
- Now add 1/4 of the meringue to the almond paste and fold this together.
- Then add the remaining meringue and fold it together till it almost starts to run.
- Now transfer it into a piping bag fitted with a medium sized round nozzle. Pipe the macarons beside each other on a silicon sheet. Give it a little swirl at the end to prevent a tip.
- Sprinkle some flaky salt on top for seasoning. Bake them at 150 °C for 16 minutes.
- Then let them cool down completely on the metal tray for a nice flat bottom.
- Once cold remove them and match them on size. Now pipe the raspberry ganache on the side and fill the middle with the raspberry gel.
- Then place the macarons on top of each other and they are ready to be served.
