Raspberry Macaron Recipe

Raspberry Macaron Recipe

Make 30-40 small macarons
Preparation time: 30 minutes
Cooking time: 17 minutes and 1 hour for the rest mixture

Ingredients:

For the Italian Meringue

• 150g (5oz) aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
• 400g (14oz) caster sugar
• 100ml (3 fl oz)water
• Add food colouring to the meringue if required.

For the Almond Mixture

• 150g (5oz) fresh egg white
• 250g (8oz) almond meal / almond flour
• 250g (8oz)icing sugar

Shell Colouring

• Pinch of pink food colouring

Used the above ingredients to make the macaron shell.

For raspberry cream:

• 160g (2oz) of raspberries
• 21 teaspoons castor sugar
• 1 egg
• 2 teaspoons of cornflour

Direction:

1. Create macarons shells based from the basic macaron recipe.
2. Then start preparing the raspberry cream by mixing the raspberries with castor sugar and cornflour.
3. Filter the mixture using a sieve.
4. Transfer the mixture in a saucepan and cook for 5 minutes on low heat.
5. Whisk it constantly until the mixture thickens.
6. Place it a bowl and cover with plastic wrap. Set aside and let it cool.

Assembly of the macaron

1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
2. Do the same with the rest of the shell.