We know all too well it is very frustrating when French macarons don't work. That's why we've put together this step-by-step recipe for successful raspberry macarons - so instead of sitting in front of the oven feeling sad and dejected you can be handing out your homemade macarons to friends and soaking up their admiration! For additional tips have a look at our article on 5 common problems when making macarons.
Raspberry powder is ideal for adding to the macaron shells as, unlike liquid flavourings it doesn't dilute the mixture. We also mixed a small amount of raspberry powder into the chocolate ganache filling for an extra fruity hit. The powder quickly thickens and helps to cool the ganache so you can pipe straight away.
For the raspberry macaron shells Serves: 36
For the chocolate raspberry ganache
To make the raspberry macaron shells
- Begin by weighing out the icing sugar, ground almonds and raspberry powder in a bowl.
- Transfer to a food processor and whizz for 10 seconds until fine. (Be careful not to over mix or the almonds will begin to release their natural oils and cause the finished macaron shells to look 'blotchy'.)
- In a large bowl pour 110g egg white over the almond/icing sugar/ raspberry powder - leave to sit on the surface without stirring whilst you prepare the Italian meringue.
- Line 4 large baking trays with parchment paper.
- Pour the second half of the egg whites (110g) into a stand mixer with a whisk attachment.
- Heat the caster sugar and 75g water in a pan. Monitor the temperature with a cooking thermometer and when it reaches 117°C start to beat the egg whites on full speed until they just reach the soft peak stage.
- When the sugar syrup reaches 121°C pour slowly over the egg whites whilst they are whisking.
- Whisk for 3 minutes on high speed. Reduce the speed to medium and whisk for a further 2 minutes. Then whisk on a slow speed until the Italian meringue has cooled to 50°C.
- Use a spatula to fold the Italian meringue into the almond mixture.
- When the mixture is homogenous, add the food colours dissolved in the water. This will loosen the mixture slightly.
- Keep folding the mixture gently until it begins to relax and starts to turn glossy at the edges. Another way to test the consistency is to dap the mixture with the end of the spatula, the imprint should fade in around 20 seconds.
- Place a round 8mm nozzle in a piping bag and fill with the macaron mixture. Pipe rounds with a 3.5cm diameter spaced 2cm apart. (For extra help when piping draw the circles on the underside of the parchment paper in advance.)
- Leave the macarons to dry out overnight or place in a dehydrator on the lowest setting for 20 minutes. A dry skin should form on the surface of the macarons so you can run your fingers over them without them becoming sticky.
- Pre-heat the oven to 160°C (fan oven) - the ideal cooking temperature can range from 140°C - 170°C depending on your oven.
- Cook the macarons for 12 minutes. Open the door for a few seconds after 8 minutes to release the steam and again after 10 minutes.
- Transfer to a cooling rack. Wait for the macarons to cool before peeling them off the parchment paper.
To make the chocolate raspberry ganache
- Bring the cream to the boil in a pan.
- Pour over the chocolate. Leave for 30 seconds then stir to form a smooth, glossy ganache. If there are any chocolate lumps left heat the bowl over a pan of boiling water until they melt.
- Stir in the raspberry powder - this will thicken the mixture and cool it slightly so that it should then be the perfect piping consistency.
- Place a 8mm piping nozzle in a piping bag and fill with the raspberry ganache. Pipe rounds to within 3mm of the edge on half of the macarons. Top with the other half and refrigerate for 24 hours before consuming.