zakruti.com » Dish recipes » Home Cooking Adventure

Raspberry Macarons - Italian Meringue Method

video description

Rating: 4.0; Vote: 1

Raspberry Macarons made with white chocolate and raspberry filling are one of the most flavorful macarons ever, the sweetness of the shells is very well balanced by the tart raspberries used not only in the filling but also in macaron shells. Ingredients Makes about 40 macarons Macaron Shells 1 1/2 cup (150g) ground almonds 1 1/4 cup (150g) powdered sugar 4-5 tsp (4g) freeze-dried raspberries, finely ground, seeds removed 55g egg whites (from about about 2 small eggs) pinch of red food coloring powder 55g egg whites (from about about 2 small eggs) pinch of salt 3/4 cup (150g) granulated sugar 2 1/2 tbsp (38ml) water White Chocolate Raspberry Filling 5 oz (150g) fresh or frozen raspberries 2 tbsp (30g) sugar 1/3 cup (80g) whipping cream 8 oz (230g) white chocolate, small pieces 4-5 tsp (4g) freeze-dried raspberries finely ground, seeds removed 1. Prepare white chocolate raspberry filling. Place raspberries and sugar into a small saucepan and bring to a boil while stirring constantly. Simmer for about 5 minutes or until thickens and remove from heat. Sieve to remove the seeds. Set aside. 2. Place the cream and chocolate in a small saucepan. Add raspberry jam, freeze dried raspberries and red food coloring if used. Place over low heat until chocolate is melted. Transfer to a small bowl, let cool completely and refrigerate before using. 3. Prepare the macaron shells. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about inch, 1 cm) ready. Preheat oven to 300F (150C. 4. Grind together the powdered sugar and almond powder, using a food processor, to obtain a fine powder. Sift through a sieve into large bowl. 5. In a small bowl place 55g egg whites and a pinch of red food coloring. Beat together until well combined. Pour the whites over the sieved almonds. 6. Place the other 55 g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup. 7. In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites. When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed. 8. Add the whipped whites over the almonds mixture and using a rubber or silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted. 9. Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip. 10. Pipe the batter on the parchment-lined baking sheets in 1-inch (2. 5 cm) circles, evenly spaced one-inch (2 cm) apart. 11. Rap the baking sheet a few times firmly on the counter top to flatten the macarons and to remove air bubbles. 12. Bake for 20-24 minutes. Let cool slightly before removing from baking sheet. 13. Place the raspberry and white chocolate filling into a piping bag and spread on the inside of the macarons and sandwich them together. 14. Refrigerate for at at least one day before serving, to meld the flavors. Serve macarons at room temperature.
Date: 2019-07-03

← Chicken Marsala Recipe

Strawberry Oat Crumble Bars Recipe →

Related videos

Roasted vegetable lentil stew (better than the other one)

• Adam Ragusea

When wind is like a convection oven

• Adam Ragusea

Why Alfie's in D. C. Is Serving Only Five Thai Curry Steak Frites a Night

• Eater

Inside Afghanistan's MEAT Paradise! (Unreal Afghan Food)

• Mark Wiens

Jacques Pepin is still cooking for you (online)

• Adam Ragusea

Easy Cured Egg Yolks 3 Ways - Hot Honey - Chili Crisp - Garlic Butter - Food Wishes

• Food Wishes

Comments and reviews: 10

dana bee
Hello and thank you for a great video. I tried to make it with the 150 grams of raspberries as indicated. However, I ended up with less jam than yours. How long do you keep the raspberries boiling? I know that the longer you boil, the thicker it will get. Mine was a little thicker than what yours was on the video. Should I stop as soon as it gets liquidy? Also, do you stir the sugar syrup or do you just let it boil and not touch it until desired temp? Thank you and I appreciate your effort in teaching people how to make this decadent recipe. This is the true macaron, light and chewy.
reply

josh bornstein
I think the recipe is missing one important step. After the cookies are piped out (ie, right before they go into the oven, I strongly suggest that you rap the sheet firmly a few times to release the air bubbles, AND THEN, let the sheet sit for 15-30 minutes. This creates a skin on the batter and yields a more consistent result, with a higher rise. At least, it's done so for me.
reply

Yana Reukova
Do you know why Macarons have a large space of air under a thin crust? That happens to me all the time. I have made my Macarons about 10 times and they always turn out with air and when you try to take them in hand, they brake: ( I even drop them before baking, but I dont know whats wrong
reply

Kristal Ivy Feeney
I love your video. They look so yummy. I tried making french macarons but I failed many times, I only got them perfect twice. I dont know what Im doing wrong. Now I wanted to try making Italian. So do those macarons have to sit for at least 30 mins. to dry? Thank you
reply

Noah Everett
In the recipe instructions in the description, in step two for the raspberry ganache, it says add the raspberry jam, freeze dried raspberries and red food coloring powder if used. For the raspberry jam, are you talking about the sieved raspberry sugar mixture?
reply

Twelve20two
I wonder, if I wanted to do this with chocolate melts, would there be any additional steps or alterations I'd need to make, or would I just be able to swap white melts for milk or dark chocolate melts?
reply

Catalina Miranda
I think I've seen this video more than a hundred times, it's so satisfying And since I searched for the dried raspberries I have a question: is that powder optional? Love from Argentina
reply

joe williams-nelson
Is there a difference when one combines the liquid unmixed egg white to actually form a paste or when its just placed in the bowl with the dry ingredients to be combined later?
reply

Antonia Lang
I would love to make these but unfortunately don't have a food processor to make the fine almond and sugar powder. Can I do this step in my stand mixer? Or is there maybe another way?
reply

SweetK
I'm sorry but I'm so confused, at 3: 33 you put the meringue on top of something that is not the supposed mix of sifted almond combined with the colored egg whites, what am I missing?
reply

Add a review, comment