Raspberry Macarons with White Chocolate Ganache
These pretty pink Raspberry Macarons are filled with a luscious white chocolate ganache and raspberry jam. They they may look intimidating, but I'll guide you through each step to achieve perfect results at home.A step-by-step guide for beautiful homemade macarons.
Servings: 38
Equipment
- 3-4 baking sheets
Ingredients
- 300 g Good quality (eating) white chocolate finely chopped (don't use baking chips or melts)
- 30 g Butter
- 10 g Glucose syrup I find heating it in the microwave for 10 seconds this it out and makes it easier to handle. Can swap for corn syrup
- 100 g Heavy cream
Macarons
- 135 g almond meal
- 135 g icing sugar (powdered sugar)
- 1 tsp freeze dried raspberry powder
- 90 g caster (superfine) sugar
- ¼ tsp cream of tartar optional
- 100 g egg whites you’ll need approx 3 room temperature eggs
- 5 drops concentrated red gel food colour optional
White chocolate ganache
filling
- ¼ cup Raspberry jam
Instructions
White Chocolate Ganache (make ahead to either set overnight or a few hours before required)
- Place the white chocolate, butter and glucose syrup in a tall, narrow heat proof bowl, to allow for using a stick blender and set aside
- Warm the cream in a small saucepan over low to medium heat, until it just starts to come to a boil
- Pour the hot cream over the white chocolate, glucose and butter and let it sit for a minute
- Using a stick blender, emulsify the mixture until it comes together and is smooth and glossy
- Pour the mixture into a slice tray and cover it with plastic wrap directly touching the surface of the ganache
- Leave mixture to thicken for a few hours at room temperature. On a hot day, place in the fridge for 10 minutes at a time, stirring occasionally, until it's at a consistency ready for piping
Macaron Shells
- Heat your oven to 150°C or 300℉ conventional. If using a fan oven, reduce the temperature to 135℃ or 275℉
- Line 3 or 4 large cookie sheets with Silpat macaron mats and set aside
- Place the almond meal, icing sugar and raspberry powder in a food processor and blitz until well combined and there are no visible lumps. If you're using almond flour and don't want to use the food processor, just go ahead and sift it 3 times with the icing sugar. I find a food processor will give me a fine powder that doesn't need sifting.
- Place the egg whites and cream of tartar into a large bowl of a stand mixer. Ensure it's a clean bowl, without any residue that could prevent the meringue from whipping. Use the whisk attachment to whisk on low-medium until frothy
- Gradually add the caster sugar, 1 tablespoon at a time. Mix for 30 seconds until adding the next spoonful. After adding the last spoonful, continue to whisk on medium-high for another 5 minutes. Mixture should be thick and glossy and form stiff peaks. This is your French Meringue
- Add optional food colour and whisk again to combine, or just fold it through with a rubber spatula
- Remove the bowl from the mixer, then add the dry ingredients. Use a large rubber spatula to fold the mixture through. Continue to fold the mixture until it is glossy and can form a smooth ribbon figure 8. The figure 8 should slowly melt back into the rest of the mixture -the macaron batter is now ready to pipe
- Place a 1cm round piping tip into a large piping bag or pastry bag. Twist the the bag and tip to stop the mixture coming out when you pour it into the bag. Place the bag into a tall narrow jug or cup and fold the ends of the bag over to open the bag. Pour the batter into the bag
- Pipe small circles onto the tray, to about ⅔ to filling the circles on the mat. I count to 2, then twist and flick the piping bag
- Once the shells have all been piped, gently tap the trays onto a covered bench. Rotate the tray to tap both sides. Use a toothpick to pop any remaining air bubbles, then set the trays aside to rest for 30 minutes
- Bake the macarons for 18 minutes. Before removing them from the oven, check one of the middle macarons by giving it a wiggle. If it clearly wiggles, give it another 1-2 minutes of baking.
- Once baked, slide the macaron mats onto a bench and leave to cool completely, before gently lifting them from the mat. Match up even macaron shells and place into pairs
Assemble and Decorate
- Place the ganache into a disposable piping bag, fitted with a piping tip -I use an open star tip.
- Pipe the ganache in a loop onto the underside of half of the macaron shells, leaving the centre free for the raspberry filling
- Give the jam a stir to loosen it, then add it to a small snaplock back and snip off a corner. Fill the centre of the ganache circle with raspberry jam and sandwich the shells together with their matching half
Video
Notes
Macarons are best served the next day, to allow the flavors to absorb and the shells to become chewy. They are best stored in the fridge for 3-4 days or in the freezer for 3 months.