My first attempt was for my 23rd birthday. I had a pink and brown theme so I made a batch of the chocolate macarons. Needless to day, they didn't turn out right. They tasted great though! I have now come to the conclusion that everybody screws up their first batch of macarons (if not, please don't burst my bubble) So my next attempt was for a family get together. My mum is Gluten intolerant so I like to try bake things she can enjoy too, thus Macarons are great for her! I decided on raspberry macarons, I followed the instructions very very carefully and wasn't too sure how they'd turn out.
I opened the oven and couldn't believe my eyes! They looked like REAL macarons, the right texture and height and everything! I made the raspberry white chocolate ganache next and I think I may have added a little too much colour but boy did it taste good! Next was the taste test...the verdict? AMAZING! Just like a store bought one. Most of the family had never tried a macaron, once they were asking for more I knew my job was done. That's me, spreading the macaron love around the world! (well, at least New Zealand!)
3 Egg Whites
55g Caster Sugar
Pink Gel or Powder Food Colouring
240g Icing Sugar
120g Ground Almonds
6 Raspberries, fresh or thawed
1/4 C Pouring Cream
150g White Chocolate (I like to use good quality eating chocolate like Whittakers)
1 T Raspberry Jam, warmed and sieved
- Line two baking trays with baking paper.
- Prepare your equipment: bowls, spatula, whisks, piping bag and tips by washing in boiling water and detergent to remove any oil. Dry thoroughly before using.
- Sift together the ground almonds and icing sugar, throw away the course bits of almond that don't fit through the sieve (or use it as a garnish).
- Push the raspberries through a sieve to make a raspberry puree, it should make approximately 1 Tablespoon.
- Beat egg whites in a small bowl on high speed until soft peaks form.
- Add caster sugar one Tablespoon at a time, add pink colouring and mix until sugar dissolves.
- Transfer mixture to a large bowl and fold in the icing sugar and almond mix and raspberry puree in two batches. Be very careful while folding the mixture, you want to mixture to be incorporated and one colour but not too runny. The batter should be smooth and slowly resume its shape when lifted up and allowed to fall back on itself.
- Spoon mixture into a piping bag fitted with a 2cm round tip.
- Attach baking paper to the tray using a small dot of mixture in each corner to secure.
- Pipe small rounds about 4cm wide leaving a small gap between each one. I like to print out two pages of circles so my rounds are the same but you can estimate, just think it's about the size of a walnut.
- Tap the trays on the bench and allow the macarons to dry at room temperature for 40 minutes.
- Preheat oven to 150 degrees Celsius.
- Bake macarons for approximately 15 - 20 minutes, keeping an eye out to make sure they don't brown too much.
- Cool on trays and fill with ganache.
- Chop chocolate coarsely.
- Bring cream to the boil in a small pot.
- Remove from heat and add chocolate, stir until smooth.
- Add the raspberry jam and tint with a little colouring if necessary.
- Refrigerate until ganache is spreadable.
- Spoon or pipe small dots of ganache onto half of the macarons and sandwich together with macarons of the same size.