Sunday, June 17, 2012
White chocolate and raspberry macarons
I wanted to make some brightly coloured macarons but wasn't sure which fruit to go for. I initially tried to make cherry icing, which I didn't like. So instead of ruining the perfect shells with a not so nice filling I decided to try making a white chocolate and raspberry ganache, which was delish. I used raspberry jam to make it as I didn't have fresh raspberries at hand, but I think those would be a nice substitute.
For the shells:
90 gr egg whites - separated the night before
30 gr granulated sugar
220 gr icing sugar
110 gr almonds
red food colouring
Whisk the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Add the food colouring and continue. Do not overbeat your meringue or it will be dry. Put the icing sugar and almonds through a food processor until the nuts are finely ground. Sift them into the meringue, give it a quick fold initially to get it mixed and then start folding carefully until you obtain a batter that smooths itself after about 15 seconds.
Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Note: if the mixture flattens too quickly you've over-mixed it.
Fill a pastry bag fitted with a plain tip and pipe small rounds of the batter (1.5 inches in diameter) onto parchment paper. Preheat the oven to 150 degrees C. Let the macarons sit out for 45 minutes to an hour to harden their shells a bit and bake for 15-20 minutes, depending on their size. Let cool before you remove them from the tray.
For the ganache:
80g whipping cream
100g white chocolate
2 tablespoons raspberry jam
red food colouring (optional)
Break the chocolate into small pieces and place in a bowl. Heat the cream in a saucepan until boiling, then add to the chocolate. Mix until the chocolate is melted and the mixture is smooth. Add the raspberry jam, and a couple of drops of food colouring should you so choose.