Raspberry-Flavored Macarons
Indulge in the elegance and delicate flavors of our Raspberry-Flavored Macarons. These exquisite French treats combine a crisp outer shell with a soft, chewy center, bursting with the sweet and tangy taste of raspberries. Perfect for special occasions, afternoon tea, or as a sophisticated dessert, these macarons are sure to impress. Follow our detailed recipe to master the art of making these beautiful and delicious raspberry macarons at home.
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Preparation 20 min
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Baking 12 min
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Servings Approx. 30 macarons
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Level Expert
Ingredients
Macaron shells
Macaron ganache
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Preparation steps
Making the Shells
- Baking information
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Temperature175°C
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Heat rotary
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Baking time 12 min
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Preparing the Ganache
Assembling the Macarons
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Raspberry-Flavored Macarons
Indulge in the elegance and delicate flavors of our Raspberry-Flavored Macarons. These exquisite French treats combine a crisp outer shell with a soft, chewy center, bursting with the sweet and tangy taste of raspberries. Perfect for special occasions, afternoon tea, or as a sophisticated dessert, these macarons are sure to impress. Follow our detailed recipe to master the art of making these beautiful and delicious raspberry macarons at home.
Ingredients
Macaron shells
- Almond powder : 150 grams
- Icing sugar : 150 grams
- Caster sugar : 150 grams
- Egg yolks : 4
- Water : 4 tablespoons
- Food coloring (red) : 8 drops
Macaron ganache
- White chocolate : 180 grammes
- Raspberries (Fresh or frozen) : 250 grammes
- Caster sugar : 2
- Mascarpone cheese : 2
Preparation steps
Making the Shells
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Sift the powdered sugar and almond powder into a bowl.
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Add two egg whites.
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Mix until you obtain a fairly compact almond paste.
Set aside for later use. -
Pour the water and caster sugar into a saucepan.
Heat. The aim is to achieve a syrup temperature of 118 degrees Celsius. -
While waiting for the syrup temperature to rise, place the remaining two egg whites in the mixer bowl.
Beat at full speed. -
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.
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Continue beating until you obtain the famous "bird's beak".
The meringue is ready. -
Add the colorant and stir until the color is perfectly homogenous.
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Add a spoonful of meringue to the almond paste to dilute it.
Gently fold in the remaining meringue. -
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. -
Bake for 12 minutes.
The shells should be crisp on the outside and soft on the inside. - Temperature: 175°C
- Heat: rotary
- Baking time: 12 min
Preparing the Ganache
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In a saucepan, add the granulated sugar and 180 grams of raspberries (the remaining raspberries will be used for filling the macarons).
Heat gently. -
Once the raspberries have completely "melted," stop cooking.
Strain through a fine sieve to retain only the coulis.
Set aside. -
Melt the white chocolate in a double boiler.
When fully melted, add the coulis and mix.
Let cool. -
Once the ganache has cooled, add the mascarpone and mix until smooth.
Assembling the Macarons
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Place half of the shells upside down and place half a raspberry on each.
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Using a piping bag, cover the raspberry with the ganache, then close with a second shell.
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The macarons are ready!
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