How To Make Perfect Raspberry White Chocolate Macarons

by Kate | Nov 2, 2018 | 4 comments

Perfect macarons are the unicorns of the baking world. Every baker has dreams of that perfect, glossy, smooth shell, a chewy texture and, of course, that they make those iconic little feet. My recipe will help you get all those things!

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Macarons are my absolute favourite thing to make.  They are a big challenge but when you nail them, it gives me HUGE satisfaction! After making them a thousand times, I’ve really got the perfect macaron recipe. I’ve also identified the critical points which will make or break your macarons. I’m kind of on a mission to make sure that everyone can nail the perfect macaron too! If you’re a watcher, rather than a reader, watch my full video tutorial below, otherwise keep scrolling! 

TIPS TO PERFECT MACARONS

Tip 1. Get a scale. I’ve said it a thousand times, but weighing your ingredients will change your baking! 

RASPBERRY WHITE CHOCOLATE MACARONS 

Makes 24

INGREDIENTS

150g ground almonds

150g Natura Sugars Demerara Icing Sugar

pinch of salt

55g +55g egg whites, at room temperature

gel food colouring

150g Natura Sugars Light Brown Sugar

40ml water

1 x quantity white chocolate ganache (recipe at the end), to fill

125ml raspberry jam, to fill

METHOD

Line 2 x baking trays with baking paper.

Tip 2. Always use baking paper – not silicone baking mats. 

Place the ground almonds, icing sugar and salt in a food processor and pulse until fine. Sift the mixture twice and pulse any remaining lumps until they pass through the sieve.

Tip 3. Your ‘ground almonds’ aren’t fine enough. You know that glossy perfect macaron? The gloss comes from superfine almonds! Grind them in a food processor or blender and sift them through your finest sieve you have. 

Add 55g egg whites to the ground almond-icing sugar mixture along with the food colouring. Do not stir. Set aside. 

Tip 4. This allows the almonds to absorb any excess water in the egg whites which will make your batter more stable. 

Place the remaining 55g egg whites in the bowl of an electric mixer. Heat the sugar and water in a saucepan over medium heat and bring to the boil. Simmer until the syrup reaches 115 degrees Celsius on a sugar thermometer. Start whisking the egg whites until they reach soft peak stage. When the syrup reaches 118 degrees, pour the hot syrup down the side of the bowl into the egg whites in a steady stream. Continue whisking until the meringue is thick, glossy and still warm to the touch.

Tip 5. Use the Italian Meringue method (as opposed to the French meringue method). It’s a little more effort pouring a hot sugar syrup over the whipped egg whites, but will give you more consistent results. 

Fold the almond icing sugar mix into the meringue in two parts, using a metal spoon, taking care not to knock the air out.

Tip 6. Use an unrefined icing sugar – Natura Sugars is my go-to brand. Unrefined sugar has loads of flavour so it’s not just sweet. This one is also super fine so makes a really glossy macaron batter too!

Keep folding until the batter is glossy and forms a thick glossy ribbon when dropped off the spoon (to test, drop a blob on the baking tray and tap 3 times – it should spread nicely).

Tip 7. This is probably the most important step and it’s known as ‘macaronage’. If your macarons always come out with feet but are dull, it’s because you’re not folding the mixture long enough. Keep going until it’s glossy!

Place in a piping bag and pipe 5 cm rounds, leaving enough room for spreading.

Tip 8. Use a macaron template! Click here to download mine. 

Tap the baking tray firmly on the work surface 3 times to remove the bubbles and for the macarons to spread slightly. Allow to stand at room temperature for 45-55 minutes or until the surface of the macaron no longer feels tacky to the touch (it shouldn’t stick to your finger).

Preheat the oven to 150 degrees Celsius (fan-forced) or 130 degrees (conventional) and move your oven rack to just below the middle rack. Make sure you have no other baking sheets in the oven – this can interfere with heat transfer. 

Tip 9. If you think your oven temperature might be off, get an oven thermometer. They’re really affordable and will take so much of the guess work out of your baking. 

When the oven is ready, place one tray of macarons in the middle of the oven and bake for 12-13 minutes. They are ready when the feet feel firm and the macaron shell ‘gives’ a little when you poke it. Allow them to cool on the baking tray before removing them with a palette knife. Pipe a ring of white chocolate ganache (see recipe below) on half the macarons and drop a small amount of raspberry jam in the centre. Sandwich the macaron shells together. 

Tip 10. Leave them for a day after filling (refrigerated) so they absorb the moisture from the filling and become chewy

Raspberry White Chocolate Macarons

2018-11-01 17:19:39

Yields 24

The perfect macaron recipe!

Print

Prep Time

1 hr 30 min

Cook Time

13 min

Total Time

1 hr 45 min

Prep Time

1 hr 30 min

Cook Time

13 min

Total Time

1 hr 45 min

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Nutrition Facts

Serving Size

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Yields

24

Amount Per Serving

Calories 0

Calories from Fat 0

% Daily Value *

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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 150g ground almonds
2. 150g Natura Sugars Demerara Icing Sugar
3. pinch of salt
4. 55g +55g egg whites, at room temperature
5. red gel or powder food colouring
6. 150g Natura Sugars Light Brown Sugar
7. 40ml water
8. WHITE CHOCOLATE GANACHE
9. 100g The Kate Tin Baking White Chocolate, finely chopped
10. 100ml cream
11. 125ml raspberry jam, to fill

Instructions

1. Line 2 x baking trays with baking paper (not silicone baking mats).
2. Place the ground almonds, icing sugar and salt in a food processor and pulse until fine. Sift the mixture twice and pulse any remaining lumps until they pass through the sieve.
3. Add 55g egg whites to the ground almond-icing sugar mixture along with the food colouring. Do not stir. Set aside.
4. Place the remaining 55g egg whites in the bowl of an electric mixer. Heat the sugar and water in a saucepan over medium heat and bring to the boil. Simmer until the syrup reaches 115 degrees Celsius on a sugar thermometer. Start whisking the egg whites until they reach soft peak stage. When the syrup reaches 118 degrees, pour the hot syrup down the side of the bowl into the egg whites in a steady stream. Continue whisking until the meringue is thick, glossy and still warm to the touch.
5. Fold the almond icing sugar mix into the meringue in two parts, using a metal spoon, taking care not to knock the air out.
6. Keep folding until the batter is glossy and forms a thick glossy ribbon when dropped off the spoon (to test, drop a blob on the baking tray and tap 3 times – it should spread nicely).
7. Place in a piping bag and pipe 5 cm rounds, leaving enough room for spreading.
8. Tap the baking tray firmly on the work surface 3 times to remove the bubbles and for the macarons to spread slightly. Allow to stand at room temperature for 45-55 minutes or until the surface of the macaron no longer feels tacky to the touch (it shouldn’t stick to your finger).
9. Preheat the oven to 150 degrees Celsius and move your oven rack to just below the middle rack.
10. When the oven is ready, place one tray of macarons in the middle of the oven and bake for 12-13 minutes. They are ready when the feet feel firm. Allow them to cool on the baking tray before removing them.
11. To make the ganache, place the chopped chocolate in a bowl. Heat the cream to just below boiling point and pour over the chopped chocolate. Allow to stand for 5 minutes then stir until smooth. Cover with cling wrap and allow to set at room temperature. Depending on how hot it is, this may take a few hours. You can speed up the process by refrigerating it for 30 minutes and checking the consistency every now and then. It should be spreadable.
12. Pipe a ring of white chocolate ganache (see recipe below) on half the macarons and drop a small amount of raspberry jam in the centre. Sandwich the macaron shells together.
13. Leave them for a day after filling (refrigerated) so they absorb the moisture from the filling and become chewy.

Notes

1. Filled macarons freeze exceptionally well. Layer them in an airtight container with baking or wax paper in between each layer and freeze. Simply defrost and allow to come to room temperature before serving.

By TheKateTin.com

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