Macarons With Chocolate Raspberry Ganache

Macarons With Chocolate Raspberry Ganache

Macarons With Chocolate Raspberry Ganache

Delicious chocolate raspberry ganache macaron recipe, from Miette bakery in San Francisco: learn how to prepare the trendy and colourful French pastries

March 30, 2012

Type of dish

Cuisine

Dietary Consideration

Season & Occasion

serves for

6

total time

1 HR 40 MIN

ingredients

almonds
170 g, sliced and blanched
Icing sugar
150 g
Egg white
3 each, large
salt
3,75 g
Granulated sugar
37,5 g
food coloring
As needed, red or pink
chocolate
85 g, bittersweet, fine-quality, (60 to 64% cocoa), finely chopped
Heavy cream
164 g
butter
15 g, unsalted, softened
Raspberry extract
0, 3 g (preferably McCormick brand)

Preparation

Step 01

For Macarons

  • Line 2 baking sheets with parchment paper.
  • Pulse almonds with 50 g confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl.
  • Sift in remaining cup confectioners sugar, stirring to combine.
  • Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks.
  • Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks.
  • Add drops of food coloring to reach desired shade and mix at low speed until evenly combined.
  • Stir almond mixture into meringue with a rubber spatula until completely incorporated.
  • (Meringue will deflate).
  • Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 0,5 cm opening.
  • Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 4 cm apart.
  • Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
  • Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 150°C - 300°F.
  • Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes.
  • Cool completely on sheets on racks, about 30 minutes.
Step 02

For Ganache (while macarons bake)

  • Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water). 
  • Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted.
  • Let stand at room temperature until cooled completely and slightly thickened.
Step 03

For Assemble cookies

  • Carefully peel cookies from parchment (they will be fragile).
  • Sandwich a thin layer of ganache (about 2,5 g) between flat sides of cookies.