Raspberry Macarons - Italian Meringue - Home Cooking Adventure

Raspberry Macarons - Italian Meringue

4.75 from 32 votes

These raspberry macarons made with white chocolate and raspberry filling are one of my favorite combinations, the sweetness of the shells are very well balanced by the tart raspberries.

Servings servings

Prep Time 1

Cook Time 25

Total Time 1 25

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Ingredients

1 ½ cup (150g) ground almonds
1 ¼ cup (150g) powdered sugar
4-5 tsp (4g) freeze-dried raspberries , finely ground
55g egg whites (from about 2 small eggs)
pinch of red food coloring powder
55g egg whites (from about 2 small eggs)
pinch of salt
3/4 cup (150g) granulated sugar
2 ½ tbsp (38ml) water

White Chocolate Raspberry Filling

5 oz (150g) fresh or frozen raspberries
2 tbsp (30g) sugar
1/3 cup (80g) whipping cream
8 oz (230g) white chocolate , small pieces
4-5 tsp (4g) freeze-dried raspberries finely ground , seeds removed

Instructions

Prepare white chocolate raspberry filling.

Place raspberries and sugar into a small saucepan and bring to a boil while stirring constantly.
Simmer for about 5 minutes or until thickens and remove from heat. Sieve to remove the seeds. Set aside.
Place the sieved raspberry jam in a small saucepan.
Add cream and chocolate and place over low heat to melt the chocolate.
Add freeze dried raspberries and red food coloring if used.
Transfer to a small bowl, let cool completely and refrigerate before using.

Prepare the macaron shells.

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½ inch, 1 cm) ready. Preheat oven to 300F (150C).
Grind together the powdered sugar with almond powder and freeze-dried raspberries, using a food processor, to obtain a fine powder.
Sift through a sieve into large bowl.
Place 55g egg whites and a pinch of red food coloring in a small bowl. Beat together until well combined.
Pour the whites over the sifted almonds.
Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
In a small saucepan,combine granulated sugar with water and place on medium heat. Using a candy thermometer, measure syrup's temperature. When it reaches 230°F (112°C), start whipping the egg whites.
When the syrup reaches 244°F (118°C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly and glossy stiff peaks have formed.
Add the whipped whites over the almond mixture.
Using a rubber or silicone spatula gently fold in until combined and smooth.
Work the batter until it flows in very thick ribbons when the spatula is lifted.
Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.
Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles, evenly spaced 1-inch (2cm) apart.
Rap the baking sheet firmly on the countertop a few times to flatten the macarons and remove any air bubbles.
Bake for 20-24 minutes.
Let them cool slightly before removing them from the baking sheet.
Place the raspberry and white chocolate filling into a piping bag and spread on the inside of the macarons.
Sandwich them together.
Refrigerate for at at least one day before serving, to meld the flavors. Serve macarons at room temperature.