Time
60 min
Serving
20 persons
Calories
455
Macaroons with raspberry ganache are a real masterpiece of French cuisine that not all people know about. However, we have made sure you know how to cook this exemplary dessert in order to make every sweet tooth in your family happy. Raspberry ganache adds a new flavor to this fantastic meal so that your kids will hardly resist the desire to ask more. This dessert is relatively easy to cook, and it will not take much time at all. This means that it can just as well become your favorite culinary recipe that will make your family absolutely delighted. Check out this recipe right away to test an incomparable unity of tastes and flavors.
Ingredients
- almond flour: 110 g
- sugar powder: 225 g
- egg white: 125 g
- sugar: 50 g
- food dye: 1 tsp (preferably, orange or red)
- raspberry puree: 200 g
- white chocolate: 200 g
- cream: 30 ml
Metric Conversion
Stages of cooking
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Take baking paper and draw circles that are 3-4 cm in diameter. This will help you bake macaroons of the same size.
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Prepare the products for the batter. This time, you will need egg whites, sugar, almond flour and sugar powder. It is recommended to get the egg whites ready beforehand. Just separate them from the yolks and keep them in the fridge. This should be done about 24 hours before you cook macaroons. Do not forget to take the egg whites away from the fridge about 2-3 hours before the cooking process actually starts. This is needed to warm them to the room temperature. While the egg whites are getting ready, sift the almond flour and sugar powder three times.
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Now, it is high time to whip the egg whites. They will be a bit liquid, so get ready to this. Keep whipping the egg whites and add sugar meanwhile. Whip until the mass becomes dense.
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Add the whipped egg whites to the dry mixture and carefully stir the mass counterclockwise. Then add food dye and stir everything well once again.
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Take pastry bag and squeeze macaroons on the circles you have drawn on the baking paper. Then leave them at the table for 30-60 minutes to let them dry out a bit. To check the readiness, gently touch any macaroon. If you feel firm surface, then it is high time to bake the dessert. Bake halves of the macaroons in the pre-heated to 150 C (302 F) oven for 12-13 minutes.
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Now, let’s cook raspberry ganashe. Break white chocolate into pieces and melt it on the water bath or in the microwave oven. Warm raspberry puree and cream in a pot on small fire. Mix melted chocolate with cream and raspberry puree. Place the mixture into the fridge for a while.
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As soon as your macaroons are ready, it is high time to combine the halves with the topping. Join two halves of a macaroon together, having added a layer of raspberry ganashe between them. Repeat the same step with the other halves. That’s it! Your macaroons are now ready! Bon appétit!
