Raspberry macarons
Fine, smooth almond shells filled with a raspberry and white chocolate ganache. The stand mixer's whisk makes it easier to achieve a firm, even meringue.
Preparation
- 1
Blend or sift the almond flour and icing sugar together to obtain a very fine mixture.
- 2
Place half of the egg whites in the stand mixer bowl. Heat the granulated sugar and water to 118°C in a small saucepan.
- 3
When the syrup approaches 110°C, begin whisking the egg whites. Then pour the syrup in a thin stream down the side of the bowl at 118°C and whisk until the meringue is glossy and lukewarm.
Speed 8⏱ 6 min🔧 fouet ballon - 4
Mix the remaining egg whites into the dry ingredients, then gradually fold in the meringue with a spatula until the batter falls in a ribbon.
- 5
Pipe the shells onto a baking sheet. Leave to form a skin for about 30 minutes.
- 6
Bake for about 13 to 14 minutes at 150°C in a convection oven. Leave to cool before removing from the sheet.
🌡 150°C⏱ 14 min - 7
Heat the raspberry purée and cream. Pour over the white chocolate and stir until emulsified. Cool, then fill the shells.
- 8
Assemble the macarons and leave them to mature overnight in the refrigerator before serving.
💡 Resting significantly improves the texture of the shells and filling.
