How To Make Perfect Raspberry White Chocolate Macarons

How To Make Perfect Raspberry White Chocolate Macarons

by | 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
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
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
24
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* 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.
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calories
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fat
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protein
0g
carbs
0g
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The Kate Tin https://thekatetin.com/
Christmas Gingerbread Macarons

Christmas Gingerbread Macarons

by | Nov 30, 2014 | 0 comments

Why buy Christmas tree ornaments when you can make them yourself, and then eat them?! This was the very epiphany I had last week when after moving into a new house I suddenly realised I had nothing to decorate a tree with (in my spring-cleaning chuck-everything-away state they were tossed in the bin). But if you’re a baker, who needs glass/plastic baubles when you can make your own which coincidentally look and ARE good enough to eat. My infatuation with macarons continues this year (I tried to convince you all last year to give them a bash with this Christmas mince pie macaron version) with my spiced gingerbread macaron – which I might add, if Christmas had a taste, would taste like this! And with the beautiful edible copper, gold and silver dusts and glitter you can buy these days, it’s super easy to add sparkle to your tree. Hang them up and after Christmas dinner, when the family asks where’s dessert? Channel your inner Heston Blumenthal and just point to the tree!

I know macarons are daunting but I’ve tested this recipe so many times I can recite the quantities and it works every time. My five crucial points to success are:
 
1. Grind and sift the almonds and icing sugar thoroughly
2. Beat the egg whites until very stiff – they should form very stiff peaks.
3. Fold until the mixture looks like lava – it should ooze when dropped from your spoon.
4. Check your oven temperature!
5. Bake on the lower third rack of your oven.

Christmas Gingerbread Macarons

Makes about 30

 

120g ground almonds

200g icing sugar

1 tsp ground ginger

1 tsp mixed spice

100g egg whites (about 3 large eggs)

1/4tsp cream of tartar

35g castor sugar

 

Spiced white chocolate ganache

110ml cream

peel of 1 orange

1 tbsp ground ginger

1 tsp mixed spice

250g The Kate Tin White Baking Chocolate, chopped

Edible copper or gold dust and glitter, for dusting

 

Line 2-3 baking sheets with good-quality baking paper or even better, silicone sheets. Using a tot glass, trace circles onto the baking paper then flip it over – you’ll need these as a sizing guide (unless your piping skills are of Martha Stewart quality!)Blend the almonds, icing sugar and spices together until fine. Sift the mixture to remove any clumps then blend any leftover mixture and sift again until nothing remains. Begin beating the egg whites and cream of tartar on low speed. Once the egg whites are very foamy and white, begin sprinkling in the sugar as you beat. Increase the speed to medium, if necessary, and beat the meringue to very stiff glossy peaks. The meringue should be very firm. Add about 1/4 of the almond/sugar mixture and fold until no streaks remain. Continue to add the almond mixture in quarters, folding until incorporated. The mixture should be a lava consistency so when dropped, it should start spreading and oozing.  Spoon the batter into a piping bag and pipe rows of batter onto the baking sheets using the circles as a guide, giving them enough space to spread. Tap the pan on the counter to bring up any air bubbles and quickly pop them with a toothpick if necessary.  Allow the cookies to rest on a level surface for 30-60 minutes until they are no longer tacky to a light touch. This is a very important step so don’t be tempted to be impatient! While they rest, place an oven rack in the lower 3rd of your oven and preheat to 150C (conventional oven, if fan-forced, reduce by 20C). Check your oven isn’t too hot or too cold by using an oven or sugar thermometer. Bake the cookies for 16-20 minutes. They’re ready when you lightly touch them and they no longer have any ‘give’.

Make the ganache by heating the cream and orange peel together until just simmering. Set aside for 1 hour to infuse before heating again and pouring over the white chocolate. Stir until melted then mix in the spices and allow to set until spreadable. Sandwich the macarons together with the ganache. Using a clean soft paint brush, coat the macarons with edible copper or gold dust.

 

 

TIP To turn the macarons into tree decorations, insert a long piece of wire with a hook at the top into the macarons while sandwiching them. Allow to set before hanging them up with ribbon or thread.

Hot Cross Bun Macarons with White Chocolate Ganache

Hot Cross Bun Macarons with White Chocolate Ganache

by | Mar 21, 2013 | 0 comments

I absolutely love baking. I love how it calms my mind after a stressful day – the precision of the measuring and technique distracts me from all the worries and life’s to-do lists. In the moment, it’s just you and the recipe and the wooden spoon. One of my favourite things to do lately when baking, is it create hybrid desserts. It sounds sciency, but it’s basically ‘smooshing’ two recipes together to create one super dessert. In the big food world, they call these ‘Double Desserts’ and I have written about them before. What’s better than one dessert? Well, two. Duh. There is no logic in the world, that could find fault in that conclusion.

Now it doesn’t take a genius to figure out that my favourite holiday is Easter. Chocolate AND fluffy bunnies? Who doesn’t like chocolate and bunnies! But I also love hot cross buns and even though we get them all year round, I flat out refuse to eat them at any other time, except the month leading up to Easter. Toasted with oozy melty butter, thanks. This got me to thinking what else I could infuse with delicious hot cross bun flavour. So, I give you, the hot cross bun macaron!

If you have ever made macarons you will know that the experience has lots of ups and downs. It’s filled with ‘yay’s!’ and ‘oh-no-what-am-I-doing’s’ and afterwards you never seem to remember how unpleasant the experience really was. So when I decided to concoct these, I was excited – and obviously delusional. Humming away to myself I measured out all the ingredients and got to work. Then it started; I remembered the dozens of blogs and articles I’d read as well as the comments made by fellow chefs about these little monsters and how tricky they are to get right. Not to mention how many burst or flat macarons had emerged from my own oven during my numerous recipe attempts! I was promised that this was The One; the best macaron recipe. So my optimism won – this time. I remember my grandmother always used to say a little prayer when she slid something into her oven and I used to think it completely silly until of course it came time to put my macarons in the oven. Yes, I was praying for these macarons. They not only had me praying, they had me sitting on the floor in front of my oven embroiled in a staring match with them, to make sure they rose perfectly. So not only were they making me religious, now the macarons were making me down right crazy too. Having lost years of my life during the baking process, they emerged from my oven perfectly. This recipe really makes the perfect macaron so do give it a try – despite me taking years off my life with the amount of stressing, it’s very hard to flop. But just incase, say a little prayer as you put them in your oven!

Hot Cross Bun Macarons

Makes 50 A LITTLE EFFORT

 

150g almond flour

150g Natura Sugars Demerara Icing Sugar

Pinch of fine salt

55g + 55g egg whites

150g granulated white sugar

40ml water

1 tsp ground cinnamon

1 tsp mixed spice

 

Orange White Chocolate Ganache:

125ml cream

15g butter

zest of 1 orange

250g The Kate Tin White Baking Chocolate, chopped

Extra white baking chocolate, melted for the crosses

 

  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 spices. 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 or spatula.
  6. Keep folding until the batter is glossy and forms a thick lava-like 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 (use my template for best results!).
  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, butter and zest 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.  Use the melted white chocolate to pipe crosses onto half the macarons. 
  13. Pipe a blob of white chocolate ganache on the other half the macarons and sandwich the macaron shells together.
  14. 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.