Raspberry-Flavored Macarons

Making the Shells

• 

  Step 1

  Sift the powdered sugar and almond powder into a bowl.

• 

  Step 2

  Add two egg whites.

• 

  Step 3

  Mix until you obtain a fairly compact almond paste.
  Set aside for later use.

• 

  Step 4

  Pour the water and caster sugar into a saucepan.
  Heat. The aim is to achieve a syrup temperature of 118 degrees Celsius.

• 

  Step 5

  While waiting for the syrup temperature to rise, place the remaining two egg whites in the mixer bowl.
  Beat at full speed.

• 

  Step 6

  When the egg whites begin to stiffen, reduce the speed of the food processor and pour in the syrup, heated to 118 degrees. Watch out for splashes.

• 

  Step 7

  Continue beating until you obtain the famous "bird's beak".
  The meringue is ready.

• 

  Step 8

  Add the colorant and stir until the color is perfectly homogenous.

• 

  Step 9

  Add a spoonful of meringue to the almond paste to dilute it.
  Gently fold in the remaining meringue.

• 

  Step 10

  Finally, make small rounds on a baking sheet lined with either parchment paper or silicone.
  Leave to crust for 15 minutes.
  Before the end of this time, preheat the oven to 175 degrees Celsius.

• 

  Step 11

  Bake for 12 minutes.
  The shells should be crisp on the outside and soft on the inside.

• Baking information
  • Temperature

    175°C 347°F
    °C °F
  • Heat rotary
  • Baking time 12 min

Preparing the Ganache

• 

  Step 12

  In a saucepan, add the granulated sugar and 180 grams of raspberries (the remaining raspberries will be used for filling the macarons).
  Heat gently.

• 

  Step 13

  Once the raspberries have completely "melted," stop cooking.
  Strain through a fine sieve to retain only the coulis.
  Set aside.

• 

  Step 14

  Melt the white chocolate in a double boiler.
  When fully melted, add the coulis and mix.
  Let cool.

• 

  Step 15

  Once the ganache has cooled, add the mascarpone and mix until smooth.

Assembling the Macarons

• 

  Step 16

  Place half of the shells upside down and place half a raspberry on each.

• 

  Step 17

  Using a piping bag, cover the raspberry with the ganache, then close with a second shell.

• 

  Step 18

  The macarons are ready!