Gastronomixs

Raspberry macaron

Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, The Hague, the Netherlands. 

Raspberry macaron

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Ingredients

300

g

almond slivers

200

g

icing sugar

110

g

egg whites (at room temperature)

5

g

red food colouring (powder)

10

g

ground freeze-dried raspberries

75

g

water

300

g

sugar

110

g

egg whites

350

g

cream

50

g

invert sugar

1

 

vanilla pod

575

g

white chocolate

Preparation method

  • To make the almond base, grind the almond slivers into a dry powder in a blender.
  • Add the sugar in three increments.
  • Pass the mixture through a strainer.
  • Add the colouring agent and the raspberry powder.
  • Add the egg whites (at room temperature) and beat into a thick batter.
  • Boil the water and the sugar in a clean saucepan at medium heat.
  • Boil the sugar to 118°C, but start whisking the egg whites at 115°C.
  • Once the sugar has attained the desired temperature, set aside until it has stopped bubbling and pour into the egg whites (average speed).
  • Once it has cooled down to 50°C, take the egg white mixture out of the machine.
  • Add 1/3 of the egg white mixture to the almond batter.
  • When the mixture has been blended into a smooth batter, add the rest of the egg white mixture. If the mixture has been blended properly it will be rather viscous and stick to the spatula.
  • Fill a piping bag with the mixture (nozzle no. 9). Ensure that you leave enough room between the individual macarons when piping!
  • Put the tray away in a dry place to enable the batter to form a thin film (approx. 30 minutes).
  • Put the tray in a 155oC oven with the moisture flap open or the ventilation at half power.
  • After the macarons have been in the oven for 10 minutes, open the oven door for 5 seconds.
  • Repeat the procedure of opening the door every 5 minutes.
  • After 20 minutes in all, take the tray out of the oven and set it on a rack to cool.
  • To prepare the filling, bring the invert sugar, the cream and the vanilla pod to the boil.
  • Remove the vanilla pod.
  • Pour onto 575g of white chocolate and mix until smooth with a hand-held blender. 
  • Transfer the filling to a piping bag and squeeze in between two macaron halves.

Serving suggestions

  • Serve as a friandise.
  • As a component in a dessert with red fruit sorbet, chocolate and caramel crèmeux.

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