White chocolate and raspberry macaroons

White chocolate and raspberry macaroons

Based on 1 ratings
K

Kathleen Grandchamp

Community member

Difficulty

Hard 💪

Preparation

30 min

Baking

7 min

Resting

90 min

Ingredients

2Servings
cup
almond flour
cup
Icing sugar
egg whites
tsp
red food coloring
cup
sugar
cup
raspberry (frozen)
¼ tbsp
sugar
cup
white chocolate chip

Utensils

parchment paper, Cookie sheet , silicone baking mat, food processor, 2 sieves, stand mixer with whisk, spatula, Pastry bag, saucepan, fork, plastic bag, oven, wooden spoon

  • Step 1/8

    • parchment paper
    • Cookie sheet
    • silicone baking mat

    Line the cookie sheets with parchment paper or silicone mat.

  • Step 2/8

    • cup almond flour
    • cup Icing sugar
    • food processor
    • sieve

    In the food processor, grind the almonds and icing sugar until they form a fine powder, 2 to 3 minutes. Sift and set aside.

  • Step 3/8

    • egg whites
    • tsp red food coloring
    • cup sugar
    • stand mixer with whisk
    • spatula

    Using an electric mixer, beat the egg whites with the food colouring until soft peaks form. Gradually add the sugar, beating constantly until the peaks are stiff. Using a spatula, fold in the almond–sugar mixture and stir until the mixture deflates and softens slightly.

  • Step 4/8

    • Cookie sheet
    • Pastry bag

    Using a pastry bag fitted with a 1/2-in plain tip, pipe 1 inch macaroons onto the cookie sheets, spaced about 2 inches apart. The macaroons should flatten slightly; if they do not, the batter has not been stirred enough. Let dry at room temperature until the macarons develop a thin crust, about 90 minutes.

  • Step 5/8

    • cup raspberry (frozen)
    • ¼ tbsp sugar
    • saucepan
    • fork

    While waiting for macaroon to get hard, prepare the ganache. In a small saucepan, heat the raspberries and sugar over low heat. Mash raspberries.

  • Step 6/8

    • cup white chocolate chip
    • sieve
    • plastic bag

    Strain the raspberries over the white chocolate. Mix and put in a pastry bag. Refrigirate 1 hour.

  • Step 7/8

    • oven
    • wooden spoon

    Once the macarons have hardened, put them in the oven for 7 minutes with a wooden spoon blocking the oven door.

  • Step 8/8

    Fill in the macarons and assemble them.

  • Enjoy your meal!

    White chocolate and raspberry macaroons

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